NC Professional Cookery SCQF level 6

This National Certificate (NC):

  • builds upon the practical skills, culinary knowledge and employability skills developed in the SCQF level 5 NC in Professional Cookery , ie working safely, food hygiene procedures, food preparation techniques and cookery processes, carried out in a realistic work environment
  • further develops knowledge and understanding of a wide range of ingredients, culinary terminology, waste control, portion control and special dietary requirements
  • offers a range of optional units to enable centres to meet local needs
  • can provide progression to the HNC in Professional Cookery at SCQF level 7, to a modern apprenticeship or to employment in a professional kitchen

This qualification is mostly available through colleges.

National Certificates are designed for full-time delivery over one year or part-time delivery over two years (including evening provision). Many are suitable for open and distance learning and may also be offered as January-start access to HN courses.

Qualification structure

Group award code: GP78 46 (72 SCQF credit points)

SCQF level: 6

This National Certificate consists of 8 mandatory unit(s) (66-72 SCQF credit points) and 0-1 optional unit (0-6 SCQF credit points).

Mandatory units include:

  • Professional Cookery: Practical
  • Professional Cookery: Knowledge
  • Professional Cookery: Kitchen Operations
  • Pastry
  • Food Hygiene for the Hospitality Industry
  • Health and Safety in the Hospitality Industry
  • Hospitality Costing

See the group award specification (800 KB) for the full list of mandatory and optional units.

Unit search

How to assess

Assessment of this NC is through a series of theoretical and practical assessments or tasks. Some assessments will be carried out under supervised open-book conditions.

There are opportunities to combine the delivery and assessment of various units. For example, the units Professional Cookery: Practical, Professional Cookery: Knowledge and Professional Cookery: Kitchen Operations work well together.

Assessment support packs are available for selected units and can be found on SQA's secure website.

Qualification Verification Summary Report

Deliver this qualification

Qualification Support Team Meeting Notes

Resources

All practical work must be carried out in a training kitchen or realistic working environment, using appropriate commercial and/or industrial tools and equipment that is fit for purpose. This qualification is not suitable for a domestic kitchen environment as learners need to experience how a professional kitchen operates and understand how what they are learning fits with the work of the 'parties' within the typical kitchen brigade system. A wide range of commodities are involved in dish production and access to seasonal commercial quality ingredients will be necessary.

Please see our information sheet (104 KB) for detailed approval requirements.

Why study this qualification

The NC in Professional Cookery at SCQF level 6 is designed for a wide range of learners, including:

  • learners who have just left school
  • adults returning to education
  • individuals who are currently in employment and wish to obtain a formal qualification
  • employees who want to develop their careers

The qualification is also suitable if you are interested in pursuing a career in the hospitality industry as a chef or wish to progress to more advanced qualifications in professional cookery at college.

You will develop the knowledge and skills to prepare and cook a selection of dishes and pastry items, using a wide range of ingredients from different food groups. In addition, you will learn about how a traditional brigade system operates within professional kitchens.

You will also develop important Core Skills in Numeracy, Problem Solving and Working with Others, as well as employability skills for working in a professional kitchen, such as food safety, personal hygiene and culinary terminology.

Access

Entry is at the discretion of the centre. However, you would benefit from having attained the skills, knowledge and understanding required by one or more of the following or equivalent qualifications and/or experience:

  • NPA in Professional Cookery at SCQF level 5
  • National Course in Hospitality: Practical Cookery at SCQF level 5
  • Appropriate groupings of National Units
  • Relevant SVQs at SCQF level 5
  • Relevant industrial experience

Employment and progression

You could use this level 6 award to progress to:

  • further study at SCQF level 5/6
  • an HNC in Professional Cookery or related area
  • a PDA in Professional Cookery
  • employment in the hospitality industry, perhaps as a chef de partie

 

Qualification structure

Group award code: GP78 46 (72 SCQF credit points)

SCQF level: 6

This National Certificate consists of 8 mandatory unit(s) (66-72 SCQF credit points) and 0-1 optional unit (0-6 SCQF credit points).

Mandatory units include:

  • Professional Cookery: Practical
  • Professional Cookery: Knowledge
  • Professional Cookery: Kitchen Operations
  • Pastry
  • Food Hygiene for the Hospitality Industry
  • Health and Safety in the Hospitality Industry
  • Hospitality Costing

See the group award specification (800 KB) for the full list of mandatory and optional units.

Unit search

Resources

Your college will advise you of any resources required.