SCQF Level 6
Professional Cookery, Hospitality, Retail and Events

Course Overview
This is a full-time course over the academic year. SVQ Level 3 Professional Cookery is designed to further develop the skills you gained in SVQ Level 2 Professional Cookery. This course will allow you to develop advanced skills in a professional kitchen.

You will gain skills in complex meat, poultry and fish preparation as well as hot kitchen training providing menus for our training restaurants in the evening. You will also learn Patisserie where you will produce complex dishes for service. The course will give you the hands-on skillset you need to succeed in further cookery training at the next level of your development.

You are encouraged to find employment during your course to further develop your skills and put into practice what you have learnt.
What You Will Learn
  • Larder Section: Advanced butchery skills in meat, poultry and fish preparation
  • Hot Kitchen Training: Cooking and finishing complex dishes with fish, meat and poultry
  • Patisserie Section: Hot and Cold desserts, pastries, bread and Dough products and chocolate work
Placement Information
  • Although there is no mandatory placement requirement for this course you are recommended to seek work experience within the catering and hospitality industry to support your studies. Your course tutor can assist you in finding suitable work experience.
Entry Requirements
  • Professional Cookery City and Guilds Level 2 or equivalent craft qualifications
  • Relevant industry experience will be taken into account
English Proficiency Requirements
  • IELTS 5.5
How the course is assessed
  • On-going basis through the following methods - Portfolios, Projects, Practical observations
Information on Test/Auditions/Interview Requirements
  • You will be invited to an interview/information session to take part in a practical exam which will consist of a skills test with a mystery basket of ingredients
Progression And Articulation Routes
  • HNC Professional Cookery 
  • HND Hospitality Management
Download our progression route map here
Career Opportunities
  • Assistant Chef and chef de partie in hotels, restaurants, industrial catering and public houses
Number Of Days Per Week
  • 3 days per week
Course Cost And Funding Options
Course Delivery
GRANTON x x x x x
MIDLOTHIAN x x x x x
MILTON RD x x x x x
SIGHTHILL x x x x x
OUTREACH x x x x x

Courses may be subject to alteration or cancellation

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Edinburgh College welcomes students from all over the world and we are dedicated to ensuring your time at the College is both educational and enjoyable.​
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