Professional Cookery with Food and Drink Preparation and Service (SCQF 4)

Course overview

A career in the catering and hospitality industry is an excellent choice for individuals passionate about creating memorable experiences and delivering exceptional service. This dynamic and versatile field offers a range of opportunities, including

• Event planning
• Hotel management
• Culinary arts
• Barista and bartender roles
• Customer service.

With dedication and the right skills, you can build a rewarding and fulfilling career.

This course is designed to develop your expertise in professional cookery and hospitality. It emphasizes key areas such as food preparation and presentation, restaurant operations and management, and hot and cold beverage preparation and service. You will enhance your skills and broaden your knowledge through practical sessions conducted in commercial kitchens and the college’s training restaurant, supported by engaging theory lessons.

This intensive program covers the relevant Edinburgh College course units over one academic year, with classes held three days per week. Delivered by experienced industry professionals, the course provides the skills and confidence required to excel in a professional kitchen environment. Ideal for individuals aspiring to a career in catering and hospitality, the course runs from August 2025 to June 2026 and is accredited at Level 4 on the Edinburgh College Credit Qualifications Framework.

Additional Information

• PPE: Personal protective equipment must be worn during all practical cookery lessons to ensure that safety and hygiene standards are maintained.
• Tools: Knives and other essential tools appropriate to the course will be provided to students, ensuring they have the necessary equipment to complete their practical tasks effectively.
• Uniform: Students are required to wear chef’s whites during practical cookery lessons and a front-of-house uniform (black shirt, black trousers, tie, and apron as required) during practical food and beverage service sessions.
• Attendance: Regular attendance is crucial for the successful completion of the course. Students are expected to attend all scheduled classes and practical sessions.
• Health and Safety: Adherence to health and safety regulations is mandatory. Students will receive training on personal health and safety in hospitality, as well as food hygiene practices.
• Support: The college provides additional support services, including academic advising and career counselling, to help students succeed in their studies and future careers.

What you will learn

• Professional Cookery: Practical
• Professional Cookery: Knowledge
• Professional Cookery: Kitchen Operations
• Food and Personal Hygiene for Food Handlers and Professionals
• Allergen control, Health and Safety for the Food and Hospitality industry
• Hot and Cold Beverage Preparation
• Food and Beverage Service
• Customer Service and Care
• POS (Point of Sale) and Money Handling
• REHIS Food and Personal Hygiene and Safety

How the course is assessed

• The course combines theoretical and practical units, offering a well-rounded educational experience.
• Practical sessions in purpose-built facilities replicate professional kitchen environments, allowing students to apply their knowledge in real-world settings.
• The theoretical component covers key concepts and principles, providing a solid foundation for practical application. Lessons use different teaching methods, including lectures, demonstrations, group work, and individual projects, to suit different learning styles. This integrated approach ensures that students are well-prepared for success in the catering and hospitality industry.
• Assessment is continuous and based on various criteria, including class performance, oral questioning, group discussions, task completion, observation, group work and planning, skill demonstration, and the creation of a short portfolio. This comprehensive approach ensures that students are evaluated on their practical abilities and theoretical understanding in a real-world context. It does not include traditional closed-book tests, allowing for a more holistic assessment of each student's capabilities and progress.

Number of days per week

• 3 days a week

Entry requirements

• This course is open to anyone interested in pursuing a career in catering and hospitality.
• You should demonstrate a strong commitment and passion for the field, as these qualities are essential for success in this dynamic and demanding industry.
• A genuine interest in creating memorable experiences and providing exceptional service will be highly valued.

Information on Tests / Auditions / Interview Requirements

• You will be invited to participate in a group and/or individual interview.
• This process allows you to learn more about the course and allows you to express your interest and passion for the catering and hospitality industry.
• The interview will assess the applicant's enthusiasm, commitment, and suitability for the course.
• Offers of admission may also be made based on the information provided in the application form, ensuring a comprehensive evaluation of each candidate's potential.

English Proficiency Requirements

ESOL Entry requirements for applicants whose first language is not English, the following qualifications are required:Minimum ESOL National 5 or equivalent.

Progression and Articulation Routes

• Further within the Professional Cookery and Hospitality department based on your performance, commitment to learning, skills, and attendance.
• Advancement opportunities are available for those who demonstrate exceptional dedication and proficiency. However, progression is not guaranteed and is contingent upon a successful interview and skills test. This ensures that only the most qualified and prepared students move forward, maintaining the high standards of the program.

Career options

• Commis Chef or Trainee Chef
• Food and Beverage Service in the Hospitality and Catering Industry
• Barista and Bartender