Professional Cookery NC @ SCQF Level 6
Introduction
The SCQF level 6 Professional Cookery Course gives you the opportunity to build upon the basic skills that were acquired on successful completion of the NC SCQF 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 kitchen and in our training restaurant, Zest.
This course is an excellent choice for students aiming to gain employment in the catering industry or to progress onto further study at the college. The course is delivered by highly qualified chef lecturers who all have extensive experience in the catering industry.
The main focus of the course is on the development of skills and knowledge, which are required in order to work in a professional kitchen environment. You will also gain confidence as you progress through the theoretical units on the course and your understanding of food, menus and hygienic working practices increase.
This course is an excellent choice for students aiming to gain employment in the catering industry or to progress onto further study at the college. The course is delivered by highly qualified chef lecturers who all have extensive experience in the catering industry.
The main focus of the course is on the development of skills and knowledge, which are required in order to work in a professional kitchen environment. You will also gain confidence as you progress through the theoretical units on the course and your understanding of food, menus and hygienic working practices increase.
Course code
SPCK
Location:
Dumfries
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, e.g., NVQ or SVQ level 2; Other equivalent qualifications/experience
Any SCQF level 5 qualification in Professional Cookery, e.g., NVQ or SVQ level 2; Other equivalent qualifications/experience
Information and Interview Session Requirements
Once we have received your application you may be asked to attend an informal information and interview session.
This may be a face-to-face interview or an interview on Teams video to further discuss your application. You may be invited for a group and/or individual interview where you can find out more about the course and tell us why you are interested in this subject area.
This is 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 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
You will study:
- Professional Cookery: Practical.
- Professional Cookery: Knowledge.
- Professional Cookery: Kitchen Operations.
- Food Hygiene.
- Hospitality Costing.
- Health and Safety in Hospitality.
- Pastry
Assessments
- Continuous assessment in practical lessons.
- Written assessments on theoretical topics; including closed book assessments.
- Assessment will be by observation during practical activities (some of which may relate to more than one unit)
Progression
You can apply for the HNC Hospitality course on successful completion of this course.
Career Prospects
This course prepares you for a career as a Commis Chef, Trainee Chef or cook in the hospitality and catering industry.
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
The professional cookery and hospitality sector is a growing industry both locally and internationally, with lots of opportunities. This course will give you the skills to be a part of this exciting industry.