Find a course
arc blue
Cafe Services Image 2

INTRODUCTION TO PROFESSIONAL COOKERY LEVEL 4

  • Start date:   August 2025
  • Level of Qualification:   SCQF Level 4
  • Course Type:   Full-time

INTRODUCTION TO PROFESSIONAL COOKERY LEVEL 4

Whether you are looking to make Professional Cookery your chosen career or simply develop or build on existing cookery skills West Lothian College can support you with this on our NPA Introduction to Professional Cookery course.

It suits school leavers who have an interest in cooking or those looking for a change in career.

Start date – August 2026
End date – June 2027
SCQF Level - 4
Mode - Full time

This course could lead to our Level 4 Professional Cookery course- Professional Cookery in Practice, which commences in January 2026. 

Read about Laura Robertson's West Lothian College experience here

 

  • INTRODUCTION TO PROFESSIONAL COOKERY LEVEL 4

    What the course includes

    The course covers:

    • Introduction to professional cookery for cafe’s, restaurants, hotels and food outlets
    • Introduction to food preparation techniques and cookery processes including restaurant service
    • Preparing and cooking a variety of foods including butchery, bakery, pastry and desserts
    • Working within the Terrace Restaurant
    • Study of healthy eating and nutritional composition of foods
    • Students can enter inhouse competitions
INTRODUCTION TO PROFESSIONAL COOKERY LEVEL 4

Why choose this course

This course provides an excellent introduction to Professional Cookery, led by experienced lecturers with diverse industry backgrounds, including fine dining, contract catering, branded restaurants, and 4 and 5-star hotels. They will support and guide you throughout the program.

We offer a range of full-time courses from Level 4 up to Level 6 Professional Cookery and you would have the opportunity to progress through these levels which are designed to prepare you for employment within this industry. 

Students benefit from our strong links with local employers and related organisations, by hearing from industry speakers and to gain work experience from varied and relevant work placements and volunteering opportunities.

Entry requirements

We welcome applications from mature students, particularly those who lack formal qualifications but have experience in the industry.

If English is not your first language, ESOL Level 5 is an entry requirement for this course.

  • Where it leads

    Education: Intermediate professional cookery 

    Employment: Introductory position within Professional kitchen. Providing opportunities to work locally, nationally and abroad at different levels within the industry.

Interview arrangements

If we invite you for interview, plan to be in college for up to three hours. The interview involves a practical assessment and written assessment.

Interview Questions 

  • Are there any cuisines, techniques, or chefs that inspire you? Why?  
  • Have you had any previous experience in a kitchen environment, either at home, school, or work? If so, what did you learn from it? 
  • What do you hope to learn or achieve by the end of the Level 4 course? 
  • Can you tell me about a dish you’ve made that you’re particularly proud of? What made it special? 
  • If you require six eggs to make 10 cakes. How many eggs will you require to make 25 cakes?

Fees, Finance & Funding

There may be help available to assist with your study related costs. Impartial, confidential help and advice on financial matters is available from the Student Funding Team - including Bursaries, Educational Maintenance Allowance (EMA), Student Awards Agency for Scotland, Student Loans Company and student support funds. Click here to find out more.

arc purple
arc white

Take that next step in your career and apply for this course today. If the course is not yet open for applications, feel free to ask any questions by clicking make an enquiry.

Make an enquiry