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Professional Cookery, Hospitality, Travel & Tourism

SVQ Professional Cookery at SCQF Level 6 (Kitchen and Larder)

Campus Granton Campus
Milton Road Campus

Qualification SCQF Level 6

Study mode Part time
Full time

Start date Aug 2024

Choose your study options

Campus Granton Campus Study mode Part time Start date 26/08/24
Campus Granton Campus Study mode Full time Start date 26/08/24
Campus Milton Road Campus Study mode Full time Start date 26/08/24

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Course overview

Hospitality is a thriving and growing industry, with job opportunities increasing. This is a full-time course and is also offered on a day-release basis (a system of allowing employees days off work to go on educational courses) day-release is perfect if you are already working in a professional kitchen environment.

You will create menus and original recipes for our training restaurants in the evening. You will also learn to supervise the entire K&L service in a live restaurant. You will gain skills in Complex Meat, Poultry, Game, Fish and Shellfish preparation. We will cover Supervisory units such as Maintain Food Safety in a Kitchen Environment and Maintaining the Health, Hygiene, Safety and Security of the Working Environment. This course will give you the hands-on experience and skillset you need to advance within this fast-paced and exciting industry.

What you will learn

  • Larder Section: Advanced butchery skills in meat, poultry, game, fish and shellfish preparation.
  • Hot Kitchen Training: Cooking and finishing complex dishes with meat, poultry, game, fish and shellfish.
  • Maintain Food Safety in a Kitchen Environment.
  • How to maintain the health, hygiene, safety and security of the working environment.
  • Develop Productive Working Relationships with Colleagues.

Placement information

  • Although there is no mandatory placement requirement for this course you are recommended to seek work experience or already be employed within the catering and hospitality industry to support your studies. Your course tutor can assist you in finding suitable work experience.

How the course is assessed

  • The course is assessed on an ongoing basis through the following methods; open book, closed book, portfolios, projects, and practical observations.

Number of days per week

  • 2 days per week

Entry requirements

  • Professional Cookery City and Guilds Level 2 or equivalent craft qualifications.
  • You will also be considered if you have relevant industry experience.
  • Day-release candidates must be employed within a professional kitchen. 

Information on Tests / Auditions / Interview Requirements

  • You will be invited into College for an interview.
  • External applicants may be asked to complete a skills test.  

English Proficiency Requirements

IELTS 5.5

Progression and Articulation Routes

  • HND Hospitality Management.

Career options

  • Assistant Chef and chef de partie in hotels, restaurants, industrial catering and public houses.

Take a tour of our training kitchens, Granton.

Study Options

Campus Study mode Start date
Granton Campus Part time 26/08/24
Granton Campus Full time 26/08/24
Milton Road Campus Full time 26/08/24

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