Introduction
The Professional Cookery SCQF Level 6 course is designed for learners who have successfully completed the Level 5 qualification and are ready to take their culinary skills to the next level. This course offers an exciting opportunity to refine and expand your expertise in the preparation, production, and finishing of a wide range of sweet and savoury dishes.
Training takes place in our state-of-the-art kitchen facilities and the college’s own training restaurant, Zest, providing real-world experience in a professional setting. Delivered by highly qualified chef lecturers with extensive industry experience, the course focuses on developing both practical and theoretical skills essential for a career in the catering industry.
You will gain confidence and knowledge in key areas, including menu planning, food preparation techniques, and hygienic working practices, preparing you to excel in a professional kitchen environment. Whether your goal is to secure employment in the catering industry or progress to further study, this course is an ideal next step.
Course code
SPCK
Location
Dumfries Campus
Duration
Full Time Attendance 2 or 3 days per week. 1 year (36 weeks).
Entry Requirements
Professional Cookery qualification at SCQF level 5; OR
Any SCQF level 5 qualification in Professional Cookery, eg NVQ or SVQ level 2; Other equivalent qualifications/experience
Information and Interview Session Requirements
Once we have received your application you will be asked to attend an informal information and interview session.
You will be required to attend a face-to-face interview or an interview on teams’ video to further discuss your application. 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.
A key aspect of the application process. You must confirm your attendance should you be offered an appointment.
During the information and interview session, we will ensure the entry requirements are met and your aspirations and career plan are appropriate for the course and the level of course you have applied for. It is therefore important that you prepare well for this.
Course Content
Throughout the Professional Cookery SCQF Level 6 course, you will develop advanced culinary skills and deepen your understanding of kitchen operations and hospitality practices. The modules you will study include:
- Professional Cookery: Practical – Enhance your hands-on skills in preparing, cooking, and presenting a variety of complex dishes.
- Professional Cookery: Knowledge – Build on your theoretical understanding of culinary techniques, ingredients, and professional standards.
- Professional Cookery: Kitchen Operations – Learn how to manage kitchen workflows, equipment, and resources effectively.
- Food Hygiene – Gain advanced knowledge of food safety principles and how to maintain high standards in a professional kitchen.
- Hospitality Costing – Develop skills in costing menus, managing budgets, and controlling waste to maximize profitability.
- Health and Safety in Hospitality – Understand essential health and safety regulations and how to ensure a safe working environment.
- Pastry – Refine your pastry-making techniques, focusing on a variety of sweet dishes and desserts.
These modules are designed to equip you with the skills and knowledge needed to thrive in a professional kitchen environment and advance your career in the hospitality industry.
Assessments
Your progress in the Professional Cookery SCQF Level 6 course will be evaluated through a combination of practical and theoretical assessments, ensuring a well-rounded demonstration of your skills and knowledge:
- Continuous Practical Assessment: You will be observed and assessed during hands-on cooking sessions, where your ability to prepare, cook, and present dishes will be evaluated. Some practical assessments may cover multiple units to reflect real-world kitchen scenarios.
- Written Assessments: These will test your understanding of theoretical concepts, including menu planning, food hygiene, and health and safety. Certain assessments will be closed book, requiring you to apply your knowledge without reference materials.
This assessment approach is designed to prepare you for the challenges of working in a professional kitchen environment.
Progression
Upon successful completion of the Professional Cookery SCQF Level 6 course, you will be eligible to apply for a HNC Hospitality programme. This next step will further develop your skills and knowledge, opening more advanced career opportunities in the hospitality and catering industry, including leadership and management roles.
Career Prospects
The Professional Cookery SCQF Level 6 course equips you with the skills and knowledge needed to pursue a career in the hospitality and catering industry. Upon completion, you will be prepared for roles such as:
- Commis Chef
- Trainee Chef
- Cook
These roles offer opportunities to work in a variety of settings, including restaurants, hotels, catering companies, and other food service establishments, with potential for further advancement as you gain experience.
Additional funding information
You may be eligible for Bursary or EMA (Education Maintenance Allowance) funding for this course. Please contact a member of the funding team for details.
Selling Points
- Growing Industry: Join a thriving sector with abundant career opportunities both locally and globally.
- Hands-On Training: Gain practical experience in a state-of-the-art training kitchen and real-world restaurant setting.
- Industry-Experienced Lecturers: Learn from highly qualified chefs with extensive experience in the hospitality and catering industry.
- Comprehensive Skill Development: Build advanced skills in food preparation, kitchen operations, pastry, and hospitality costing.
- Career Progression: Prepare for roles such as Commis Chef or Trainee Chef, with pathways to further study, including the HNC Hospitality programme.
- Real-World Experience: Work in a professional environment that simulates real kitchen and restaurant conditions, boosting your confidence and employability.
- Transferable Skills: Develop not only culinary techniques but also essential skills in hygiene, health and safety, and cost management, applicable across various hospitality roles