NPA Professional Cookery at SCQF level 6

NPA Professional Cookery at SCQF level 6

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 safe working practices, food preparation techniques, cookery processes, dish composition and balance, portion control and how to adapt dishes to meet nutritional requirements.

The National Progression Award in Professional Cookery at SCQF level 6 is designed to equip candidates with the skills and knowledge required to progress onto full-time college programmes such as the Higher National Certificate (HNC) in Professional Cookery at SCQF level 7 and/or to seek employment in the hospitality and catering industry, eg as chef de partie. This NPA is aimed at candidates who are interested in pursuing a career in the catering industry and have already gained qualifications in cookery at SCQF level 5 and/or have some experience of working in a professional kitchen. 

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

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

Why study this qualification

The NPA in Professional Cookery at SCQF level 6 is designed for a wide range of learners, including:

  • learners who are at school or who have just left school
  • adults returning to education
  • individuals who are currently in employment and wish to obtain a formal qualification
  • employees who want to develop their careers

The qualification is also suitable if you are interested in pursuing a career in the hospitality industry as a commis chef or wish to apply for a course in professional cookery at college.

You will develop the knowledge and skills to prepare and cook a selection of dishes and pastry items, using a wide range of ingredients from different food groups.

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. However, if you are thinking of entering the level 6 award it is recommended that you should first have completed training at level 5.

Employment and progression

You could use this level 6 award to progress to:

  • further study at SCQF/QCF level 6/7
  • an HNC in professional cookery or a related area
  • a PDA in professional cookery
  • employment in the hospitality sector, perhaps as a commis chef

Qualification structure

Group award code: GP7A 46 (24 SCQF credit points)

SCQF level: 6

This National Progression Award consists of three mandatory units (24 SCQF credit points).

Mandatory units include:

  • Professional Cookery: Practical
  • Pastry
  • Food Hygiene for the Hospitality Industry

Qualification structure (800 KB)

Unit search

Resources

Your school, college or training provider will advise you of any resources required.

Qualification structure

Group award code: GP7A 46 (24 SCQF credit points)

SCQF level: 6

This National Progression Award consists of three mandatory units (24 SCQF credit points).

Mandatory units include:

  • Professional Cookery: Practical
  • Pastry
  • Food Hygiene for the Hospitality Industry

Qualification structure (800 KB)

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.