COURSE INFORMATION

This course is ideal for those looking for a career in professional cookery and who will lead a team in a professional kitchen in the future. Producing highly technical dishes, you will develop your cookery and supervisory skills at an advanced level. Building on your existing cookery skills you will study both practical and theory subjects.

  • Communication
  • Problem solving
  • Team Working
  • Analytical 
  • Financial
  • Professional Cookery
  • One year full-time – 2 days per week including an evening class
  • Professional Cookery: Practical
  • Professional Cookery: Knowledge
  • Hospitality: Financial Control Systems
  • Food Hygiene Intermediate
  • Hospitality Supervision
  • Professional Cookery: Graded Unit 1

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)
  • One Higher
  • Relevant industry experience and/or other qualifications will be considered on an individual basis

PLUS

  • Internal applicants will require a positive ILR
  • HND: Professional Cookery SCQF Level 8
  • It is possible to progress on to a degree at university from this course - see our HE and Degree Pathways guide for more information
  • Chef
  • Chef de partie
  • Sous chef
  • Head chef
  • Food consultant
  • Food and Beverage junior 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