Professional Cookery SCQF 6 (Work-based) SVQ

What is special about this course?

The SVQ Professional Cookery SCQF 6 is a work-based qualification that allows you to learn whilst you are employed. It enables you to gain a recognised qualification for the work that you are carrying out on a day-to-day basis. This qualification is for those with some supervisory responsibilities in their kitchens.

The majority of this qualification is completed in your place of work.

Entry requirements

You must be in full-time employment and be working to a specific level of cookery. The menu that you follow must contain dishes that meet SQA requirements.

There are 16 units in total, 3 mandatory and 13 optional.

Mandatory Units
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

Optional Units
Prepare fish for complex dishes
Prepare shellfish for complex dishes
Prepare meat for complex dishes
Prepare poultry for complex dishes
Prepare game for complex dishes
Cook & finish fish for complex dishes
Cook & finish shellfish for complex dishes
Cook & finish meat for complex dishes
Cook & finish poultry for complex dishes
Cook & finish game for complex dishes
Cook & finish vegetables for complex dishes
Prepare, cook & finish complex hot sauces
Prepare, cook & finish complex soups
Prepare, cook & finish fresh pasta dishes
Prepare, cook & finish complex bread & dough products
Prepare, cook & finish complex pastry products
Prepare, cook & finish basic cakes, sponges, biscuits and scones
Prepare, cook & present complex cold products
Prepare, cook & present canapés & cocktail products
Prepare, cook & finish dressings & cold sauces
Prepare, cook & finish complex hot desserts
Prepare, cook & finish complex cold desserts
Produce sauces, fillings & coatings for complex desserts
Produce healthier dishes
Contribute to the control of resources
Contribute to the development of recipes & menus
Ensure food safety practices are followed in the preparation & serving of food & drink

How will I study my course?

  • Part Time
  • Flexible
  • Work based

How long will my course last?

12 Months

You will be assessed by continuous assessment, which takes place in your place of work.

There are no tutorials or classroom based lectures for this qualification.

Where can I study my course?

    • Work Based

Start date

Flexible start dates to suit you and your employer.


Find out more about fees, fee waivers and funding options.

What can I do on completion of my course?

Successful completion of this course not only prepares you for job progression but also opens up opportunities for further study.

You may move on to roles such as chef de partie, sous chef, or even a head chef in restaurants, hotels, catering companies or other food establishments. 

You may choose to enhance your culinary skills and knowledge with other courses such as the PDA or HNC Professional Cookery. You can opt for specialised certifications in areas such as pastry arts, nutrition, food safety or wine and beverage management. If you're interested in expanding your career beyond culinary roles, you might consider pursuing studies in hospitality or events management.

Is there more information available online?

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Apply for Professional Cookery SCQF 6 (Work-based) SVQ

I want to start in 2024/25

We are delighted that you are thinking about studying at UHI North, West and Hebrides. UHI North, West and Hebrides operates a fair and open admissions system committed to equality of opportunity and non-discrimination. We consider all applications on merit and on the basis of ability to achieve, without discrimination on grounds of age, disability, gender identity, marriage and civil partnership, pregnancy and maternity status, race, religion and/or belief, sex, sexual orientation or socio-economic background. We welcome applications from all prospective students and aim to provide appropriate and efficient services to students with disabilities.