NPA Professional Cookery at SCQF level 3

NPA Professional Cookery at SCQF level 3

This National Progression Award (NPA) introduces learners to techniques that are important in professional cookery.

It develops practical, technical and transferable skills in food preparation and cooking, and provides bite-sized chunks of learning that are straightforward for centres to adopt and for learners to study.

It covers areas such as food hygiene, food preparation techniques, cookery processes and organisational skills.

The NPA in Professional Cookery at SCQF level 3 is suitable for those currently attending school, or for adult returners who have no formal qualification in catering. It is particularly relevant to those candidates who have assisted supported learning (ASL) needs and who may not have access to mainstream qualifications or who cannot access vocational education outside of established school-college partnerships.

This qualification is available through schools, colleges and training providers.

NPAs can be taught as a full-time or part-time course.

Why study this qualification

The NPA in Professional Cookery at SCQF level 3 is designed for a wide range of learners, including:

  • learners who are at school or who have just left school
  • adults returning to education

The qualification is also suitable if you are interested in pursuing a career in the hospitality industry as a kitchen assistant or commis chef.

You will develop basic knowledge and technical skills to enable you to prepare and cook with a range of ingredients to a commercially acceptable standard.

You will also develop important Core Skills in Numeracy, Problem Solving and Working with Others, as well as employability skills for working in a professional kitchen, such as food safety and personal hygiene.

Access

Entry is at the discretion of the school, college or training provider.

Employment and progression

You could use this level 3 award to progress to:

  • employment in the hospitality sector, perhaps as a kitchen assistant or commis chef

Qualification structure

Group award code: GP6V 43 (24 SCQF credit points)

SCQF level: 3

This National Progression Award consists of four mandatory units (18 SCQF credit points) and one optional unit (6 SCQF credit points).

Mandatory units include:

  • Food Preparation Techniques: An Introduction
  • Cookery Processes: An Introduction
  • Food Hygiene for the Hospitality Industry
  • Hospitality: Organisation of Practical Skills

See the group award specification (800 KB) for the full list of mandatory and optional units.

Unit search

Group Award Code: GF95 43

The NPA in Professional Cookery at SCQF level 3 consists of four mandatory units and three optional units at SCQF level 3.

For further information on the units and structure of these qualifications please refer to the Group Award Specification document.

Unit search

Unit search

Resources

Your school, college or training provider will provide you with any resources required.

Qualification structure

Group award code: GP6V 43 (24 SCQF credit points)

SCQF level: 3

This National Progression Award consists of four mandatory units (18 SCQF credit points) and one optional unit (6 SCQF credit points).

Mandatory units include:

  • Food Preparation Techniques: An Introduction
  • Cookery Processes: An Introduction
  • Food Hygiene for the Hospitality Industry
  • Hospitality: Organisation of Practical Skills

See the group award specification (800 KB) for the full list of mandatory and optional units.

Unit search

Group Award Code: GF95 43

The NPA in Professional Cookery at SCQF level 3 consists of four mandatory units and three optional units at SCQF level 3.

For further information on the units and structure of these qualifications please refer to the Group Award Specification document.

Unit search

Unit search

How to assess

Assessment will be a combination of practical and knowledge assessments. See the assessment and evidence requirements for each unit.

Assessment and/or e-assessment support packs are available for this qualification.

Deliver this qualification

Resources

Access to appropriate commercial tools and equipment is required. A wide range of ingredients will also be necessary.