Professional Cookery, Hospitality, Travel & Tourism
SVQ Professional Cookery at SCQF Level 6 (Kitchen and Larder)
Campus Granton Campus
Qualification SCQF Level 6
Study mode Part time
Start date
Aug 2025
Course enquiry form
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
SVQ Professional Cookery at SCQF Level 6 (Kitchen and Larder)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 5.5Progression and Articulation Routes
- HND Hospitality Management.
Career options
- Assistant Chef and chef de partie in hotels, restaurants, industrial catering and public houses.
Study Options
| Campus | Study mode | Start date |
|---|---|---|
| Granton Campus | Part time | 25/08/25 |
