This course is ideal for chefs looking to aspire to a higher level in professional cookery and culinary arts who will lead a team in the future. Producing highly technical dishes, you will really develop your cookery skills working in a professional kitchen. You should have a passion for food.

  • One year full-time – including one evening per week
  • Part-time (one day per week over two years)
  • Please note that this course includes one evening class each week
  • Hot and cold kitchen
  • Integrated production cookery
  • Sweets and desserts
  • Professional Cookery Graded Unit
  • Hospitality supervision
  • Hospitality finance and control
  • Food hygiene
  • Food classification and purchasing

One of the following:

  • Advanced Certificate: Professional Cookery with a minimum of 12 SQA credits (8 at SCQF Level 6)
  • SVQ: Professional Cookery SCQF Level 6 with a minimum of 12 SQA credits (8 at SCQF Level 6)
  • Relevant industry experience and/or other qualifications will be considered on an individual basis


  • Portfolio of practical evidence
  • Chef
  • Chef de partie
  • Assistant chef
  • Cook
  • Junior Sous chef
  • Assistant food and beverage manager
  • You may be required to take part in an informal conversation as part of the application process. This group/individual conversation may be an information session, a portfolio discussion, or a skills based exercise
  • Portfolio of dishes