Professional Cookery

Argyll College UHI


Oban Centre


Learn the more advanced skills and knowledge required for a career in a professional kitchen. Achieve a recognised professional qualification for working in the catering industry equipping you to work as a chef.

Mandatory units include: Develop productive working relationships with colleagues; Maintain the health, hygiene, safety and security of the working environment; Maintain food safety when storing, preparing and cooking food; Prepare fish for complex dishes; Prepare meat for complex dishes; Prepare poultry for complex dishes; Cook and finish complex fish dishes; Cook and finish complex meat dishes; Cook and finish complex poultry dishes; Cook and finish complex vegetable dishes; Prepare, cook and finish complex hot sauces; Prepare, cook and finish dressings and cold sauces.

Students also complete 4 optional units.

Entry Requirements

SVQ at SCQF Level 5 in Professional Cookery.

Progression Routes

Contact the centre for this information.

Start Date

Please contact your local centre for more information on start date.




at SCQF Level 6

Study Method

Full time

Course Length

1 year


Catering and Hospitality

SCQF Level