Diploma Professional Cookery SCQF levels 5 and 6
The Diplomas in Professional Cookery at SCQF levels 5 and 6 provide learners with a qualification that will demonstrate their aptitude in this area. These Diplomas will develop the learner’s confidence and awareness of the skills that they have acquired, which they can use for employment and/or further study.
The Diploma in Professional Cookery at SCQF level 5 is designed to recognise competence of apprentice chefs, preparation chefs, production cooks and back of house or kitchen assistants, amongst other roles. The Diploma in Professional Cookery at SCQF level 6 is designed to recognise competence of demi chefs de partie, junior chefs and commis chefs, amongst other roles.
These qualifications have been designed in partnership with People 1st International and Skills Development Scotland (SDS) as part of an employer-led programme. They may either form part of an apprenticeship or be delivered as stand-alone qualifications.
The Diplomas in Professional Cookery at SCQF levels 5 and 6 are competence-based qualifications. The learner should be in a relevant role, and workplace learning should be aligned to and assessed against the performance and knowledge and understanding requirements as set out in the individual units.
These qualifications are available through employers and training providers.
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Why deliver this qualification
These Diplomas enable learners to develop and demonstrate a range of technical and personal development skills required by employers in the hospitality industry.
The evidence demonstrating achievement of the qualifications can be assessed within a workplace environment, which can minimise any time learners need to be away from their work.
Who does this qualification suit
These Diplomas are suitable for individuals who are currently in employment and who wish to obtain:
- a qualification as part of an apprenticeship programme
- a formal qualification
Access
Entry is at the discretion of the centre.
Learners should be in a job or placement where they are carrying out relevant tasks and responsibilities which allow them to gather the required evidence.
No prior qualifications are required to undertake this qualification, although experience in and/or knowledge of the hospitality industry would be an advantage.
Progression
The Diplomas in Professional Cookery at SCQF levels 5 and 6 could provide progression to further qualifications in hospitality or employment in the hospitality industry.
Approval
Centres with devolved authority for approval should use their own internal approval process.
Centres without devolved authority must come forward for approval and should contact SQA’s Business Development Team for guidance.
Assessors and verifiers must be able to meet SQA’s general requirements for technical/occupational competence as outlined in the Systems and Qualification Approval Guide.
How to assess
These qualifications are competence-based and should be assessed within a workplace environment or approved realistic working environment.
Learners will gather evidence of their performance through normal workplace activity, in line with the requirements of the Diplomas. This evidence will be assessed using usual workplace assessment methods, such as assessor observation, examining work products, testimonial evidence from witnesses, personal statements, and accreditation of prior learning. Evidence gathered can be recorded using portfolios or e-portfolios.
Where can you take this course?
Qualification content and delivery tools
Information about the qualification(s)
Qualification Structure
Group award code: GV6X 45QPM (64 KB)
The Diploma in Professional Cookery at SCQF level 5 consists of 4 mandatory units and 8 optional units.
Group award code: GV6Y 46 (61 KB)
The Diploma in Professional Cookery at SCQF level 6 consists of 3 mandatory units and 9 optional units.
National Occupational Standards
Unit information for this qualification is available on our Unit Search.
Information about delivery, assessment, quality assurance and support material
Assessment strategy
Assessor's guidelines
Candidate Guidance and Portfolio
- Candidate Guidance for Awards, Certificates and Diplomas in Scotland (502 KB)
- Candidate blank recording forms (263 KB)
Candidate Recording Forms contain information that relates to the performance criteria, evidence and minimum observation requirements, scope / range (where applicable), and the knowledge statements for each of the units that contribute to the Diplomas in Professional Cookery at SCQF levels 5 and 6.