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Professional Cookery at SCQF Level 5

MA Professional Cookery at SCQF Level 5
Entry requirements

Suitable industrial experience or National 4-5 Hospitality and
Professional Cookery

Course content

Over two years candidates will develop skills in professional cookery covering presentation, preparation and production of dishes.

There are 12 units including:
•  Health and safety in the kitchen environment
•  Maintain and handle knives
•  Work Effective as part of a Hospitality Team

Plus others in "Prepare and/or Cook and Finish Basic Dishes" from the following: meat; poultry; fish; vegetables; hot sauces; basic bread and dough; soups; cold desserts and hot desserts.

More information on the MA Professional Cookery Framework can be found on the Skills Development Scotland (SDS) website.

Qualifications achieved

Modern Apprenticeship in Professional Cookery Level 5
SCQF Level 5
People 1st

Core skills and Enhancements

Certificated separately at Level 4:

• Communication
• Working with Others
• Problem Solving
• Information Communication Technology 
• Numeracy


Candidates would attend college one day a week over two years whilst being employed by the sponsor. In certain circumstances work based assessment can be organised with some underpinning learning being carried out at college.

Future prospects
Continued employment and prospect of promotion with establishment or further afield be it locally or nationally.
Apply online
View more information and apply for this course online.