Professional Cookery

Dundee and Angus College


Arbroath Campus, Kingsway Campus


This course is an introduction to the hospitality industry with an emphasis on food preparation and production. The delivery is facilitated in our fully equipped kitchens where learners are involved in preparing products for counter and plated lunch service in our restaurant and café bar classrooms.

Units include Health and Safety in the Work Environment; Effective Working Relationships (Teamwork); Food Hygiene. There are various Prepare and/or Cook and Finish Basic Dishes units covering the following topics: Meat; Poultry; Fish; Vegetables; Sauces; Soups; Cold and Hot Desserts; Dough Products; Pastry; Cakes; Sponges and Scones.

Entry Requirements

Certificate in Hospitality and Professional Cookery at National 5; or relevant national qualifications at SCQF Level 4. Experience.

Progression Routes

Progression to SVQ Level 3 Professional Cookery (SCQF level 6) or Modern Apprenticeship in Professional Cookery at Level 6. Alternatively, learners can enter into employment in the fast-growing hospitality industry.

Start Date





at SCQF Level 5

Study Method

Full time

Course Length

1 year


Hospitality and Professional Cookery

SCQF Level