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Professional Cookery NQ

(SCQF level 6)

Professional Cookery and Bakery, Hospitality and Leisure

Applications closed

Mode of Study

Full-time

Start Date

26th Aug 2024, 1 year

Location

City Campus

  • Applications from International Students Welcome
    •

    Overview

    The NC Level 6 Professional Cookery Course gives you the opportunity to build upon the basic skills acquired on the NC Level 5 Professional Cookery course. The course provides a platform for students to enhance their skills in the preparation, production and finishing of a wide range of sweet and savoury dishes in both our purpose-built, state-of-the-art training kitchens and in our fine dining outlet Scholars.

    This course is an excellent choice for both for students aiming to gain employment in the catering industry or progress onto further study at the college, in either HNC Patisserie or HND Professional Cookery. The course is delivered by highly qualified chef lecturers who all have extensive experience in the catering industry and is structured to include a significant number of practical units, along with related theory units.

    The main focus of the course is in the development of skills and knowledge, which are required in order to work in a professional kitchen environment (find the units included in the course, in the 'What you Study' section below). You'll also gain confidence as you progress through the theoretical units on the course and your understanding of food, menus and hygienic working practices increases.

    Your career prospects will be excellent and we'll actively encourage you to gain part-time employment to enhance your college studies.

    This course is placed on the Scottish Credit Qualifications Framework at Level 6. 

    Entry requirements

    Minimum entry requirements

    • National Certificate at SCQF level 5 in Professional Cookery; OR
    • General Catering Course at SCQF level 5; OR
    • Practical Bakery and Cookery Course at SCQF level 5; OR
    • Any SCQF level 5 qualification in Professional Cookery, eg NVQ or SVQ level 2; OR
    • Other equivalent qualifications/experience.

    Additional selection requirements

    You'll be invited for a group and/or individual interview where you can find out more about the course and tell us why you're interested in this subject area or we'll make an offer based on your application form.

    ESOL entry requirements

    Applicants whose first language is not English should have minimum SQA ESOL National 5 or equivalent for NC/NQ courses and ESOL Higher or equivalent for HNC/D courses.

    What you study

    You'll study:

    • Professional Cookery: Practical.
    • Professional Cookery: Knowledge.
    • Professional Cookery: Kitchen Operations.
    • Food Hygiene.
    • Hospitality Costing.
    • Health and Safety in Hospitality.
    • Pastry.

    After the course

    Careers

    This course prepares you for a career as a commis chef, trainee chef or cook in the Hospitality and Catering Industry.

    Continuing Study

    You can apply for the HND Professional Cookery, or HNC Professional Cookery (Patisserie) courses on successful completion of this course.

    Teaching

    How the course is taught

    • Practical Cookery Lessons.
    • Theoretical Lessons.

    Assessment methods

    • Continuous assessment in practical lessons.
    • Written assessments on theoretical topics; including, closed book assessments.

    Additional Information

    Materials

    • Appropriate PPE to be worn in all practical cookery environments.
    • Knives and equipment appropriate to the level of study to be purchased.

    Dress code

    • Chef's whites in all practical cookery lessons.
    • Smart casual clothing in theory lessons.
    • Mode of Study:
      Full-time
    • Start Date:
      26th Aug 2024, 1 year
    • Location:
      City Campus
    • Applications from International Students Welcome