AM - Active Development Message.

::: PLEASE BE AWARE THIS SECTION OF THE SITE IS UNDER ACTIVE DEVELOPMENT! :::
...

Professional Cookery (SP) NPA

(SCQF level 4)

Professional Cookery and Bakery, Hospitality and Leisure

Apply Now

Mode of Study

Part-time

Start Date

19th Aug 2025, 31 weeks

Day(s):

Tuesday, Thursday

Time:

13:30 - 16:00

Location

City Campus

Overview

Please note - this is a school-college partnership course for school students in S4-S6.

Are you a budding chef looking to start your professional journey? You can develop your skills in our industry-standard facilities, working alongside chefs with years of kitchen experience. 

You’ll learn to use a range of professional equipment to produce and present a variety of delicious dishes. 

Working collaboratively, you will develop the capability to plan your time in the kitchen as part of a team, gathering ingredients, using equipment and communicating with your team to complete your tasks on time. 

In one of our specialist bakeries, you’ll learn to produce a range of baked goods following industry-standard health and safety and hygiene measures. 

You’ll practice decorative cake techniques, preparing and applying a range of coatings and how to produce effects on a cake. 

As “the proof of the pudding is in the eating" you will have the chance to taste your food to understand the importance of flavour and texture in your dishes.

Entry requirements

Minimum entry requirements

This course would suit students with some experience of the Home Economics Curriculum gained during S1 to S4, most likely you will have attained or working towards a National 4 Qualification in Home Economics, Food & Health or Food Technology. 

What you study

  • Food Hygiene for the Hospitality Industry.
  • Organisation of Practical Skills (OPS). 
  • Craft Baking; An Introduction.
  • Introduction to Food Preparation Techniques. 
  • Introduction to Cookery Processes. 

After the course

Careers

Recent events have resulted in increased opportunities in the Hospitality and Tourism Sectors.  This course is an ideal first step towards a career in a professional kitchen including a Pub, Hotel or Restaurant.   

Continuing Study 

Following successful completion of this course, you can continue to study Professional Cookery at the college, from an NQ at Level 5 to a Professional Cookery HND at Level 8.

Explore the Full Course Progression Pathway. 

Teaching

How the course is taught

A series of practical and theoretical cookery and bakery lessons.

Assessment methods

  • Continuous assessment in practical lessons. 
  • Written assessments on theory topics including, open and closed-book assessments. 
  • Log book completion. 

Additional Information

Materials

Appropriate PPE to be worn in all practical cookery environments. 

Dress code

Chef's whites will be provided by the College for practical cookery lessons. 

  • Mode of Study:
    Part-time
  • Start Date:
    19th Aug 2025, 31 weeks
  • Day(s):
    Tuesday, Thursday
    Time:
    13:30 - 16:00
  • Location:
    City Campus