Culinary Skills

• GCSEs at grade 2/1 (E-F) including English and maths

Scottish equivalent

• 3 National 4 passes including English and Maths/Applications of Maths 

These qualifications are needed to start at Level 1.

All applicants should have an interest in food and food service

Please note that entry requirements and course offer can be subject to change at any time.

Practical assessments will take place in the first week to assess knowledge and skills, at which point students may move levels depending on ability. If you are able to demonstrate practical experience of a kitchen environment, there may be the opportunity to move up a level.

Depending on the level you complete, you will achieve either:

• Level 1 VTCT Certificate in Culinary Skills
• Level 2 NVQ Diploma in Culinary Skills.
• Level 3 NVQ Diploma in Professional Cookery

• Food safety in canteens
• Introduction to food commodities
• Basic food preparation and cooking
• Customer service in the hospitality industry
• Introduction to the hospitality industry
• Using kitchen equipment
• Introduction to healthy eating

This is a practical based course. You will gain work experience through working in the bistro and training kitchens.

• Synoptic assessments
• Practical assessments
• Written assignments

Learners will be expected to complete work experience in the sector.

If you do not hold English and/or maths GCSEs at grade 4 or above, you will be supported with dedicated lessons to help you achieve English and maths qualifications.

Professional cooks and chefs need to read recipes and rely on maths skills to weigh ingredients, calculate ratios and multiply recipes.

Upon successful completion of this course, you may progress onto Level 2 NVQ Diploma in Culinary Skills. Alternatively, learners may choose to seek employment in the Hospitality sector or enrol onto an apprenticeship. 

If you are aged 16-18 when you begin your course you are likely to be eligible for free tuition. Detailed information can be found within the financial support section.