National Certificate in Professional Cookery (SCQF Level 6)

Course Content

This course provides an excellent range of units designed to develop candidates in all areas of a professional Kitchen. This course builds upon the practical, culinary knowledge and employability skills developed in NC Professional Cookery, SVQ Professional Cookery at Level 5 or Industrial experience. Further develops knowledge and understanding of a wide range of ingredients and culinary terminology. Units of study include: Professional Cookery: Practical and Knowledge, Kitchen Operations, Pastry, Food Hygiene, Health and Safety and Hospitality Costing. Our excellent relationships with the industry will provide you with opportunities throughout your studies.  

Entry Requirements

To have completed NC Level 5 Professional Cookery or SVQ Level 5 Professional Cookery or at least two years in an industrial kitchen at an Assistant or Comis Chef level and above.

Method of Assessment

Internal continuous assessments using various methods including open-book and closed-book assessments, observations and projects.

Future Prospects

This course has been designed to meet the growing needs of the hospitality Industry, allowing the learner to go straight into employment or progress on HNC Professional Cookery.