Modern Apprenticeship in Hospitality (Professional Cookery at SCQF Level 6)

Course Content

This Skills Development Scotland funded Modern Apprenticeship offers paid employment combined with the opportunity to gain a national qualification. Learners can further develop their skills and knowledge with an emphasis on a supervisory role, at college one day a week in our kitchens where learners are involved in preparing products for lunch, dinner service in our restaurant and café bar classrooms. Units include: Health and Safety in the Work Environment; Effective Working Relationship (Teamwork). There are various Prepare and/or Cook and Finish Complex Dishes units covering the following topics: Meat; Poultry; Fish; Vegetables; Hot Sauces; Dressing and Cold Sauces; Soups; Cold Desserts and Hot Desserts. 

Entry Requirements

Must be in a full-time kitchen based employment Level 2 Professional Cookery or up to 2 years' industry experience. Age 16-19 fully-funded apprenticeship. Age 19 and above are partially funded (employer contribution may be required). 

Method of Assessment

Observation, product evaluation, questioning, professional discussion and witness testimony. 

Future Prospects

Supervisory roles in kitchen-based employment, HNC Professional Cookery.