This course is aimed at those intending to work at a higher level in professional cookery and culinary arts. Producing highly technical dishes you will really develop your cookery skills working in a professional kitchen. You will need to have good chef skills and a passion for working with food.

This course is designed for those wishing to be the head chef/food and beverage manager of the future. As part of the course you will develop and run the evening dinner service. The course is run over two/three days a week, which includes one evening.

This course also includes the opportunity to participate in a 2 week study trip to Italy where you will be inspired by Italian food, culture and language, increasing your skills and confidence and providing you with an experience that will stay with you for the rest of your life!

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


One of the following:

  • Advanced Certificate: Professional Cookery
  • SVQ: Professional Cookery SCQF Level 6
  • Relevant industry experience and/or other qualifications will be considered on an individual basis


  • Knowledge and skills test
  • A portfolio of practical evidence

In addition, internal applicants will also require a positive Internal Learner Reference (ILR).

  • Chef de partie
  • Assistant chef
  • Cook
  • Junior Sous chef
  • Chef
  • Locker deposit – £10 (where appropriate)
  • Contribution towards field trip expenses
  • Online application
  • Satisfactory personal statement
  • Successful interview
  • Knowledge assessment
  • Portfolio of dishes

In addition, internal applicants will also require a positive Internal Learner Reference (ILR).