Modern Apprenticeship Chef (SCQF Level 6)

The Modern Apprentice Chef (SCQF Level 6) programme offers an excellent opportunity for individuals to develop advanced practical skills and knowledge required in today's fast-paced hospitality and catering industry. Designed around real workplace experience, this apprenticeship supports learners to build confidence, expand their technical ability, and take on more complex responsibilities within a professional kitchen.
This course has been developed in response to local and regional skills needs, helping to address workforce demand within the hospitality sector across the Scottish Borders. It provides a strong pathway for those looking to progress their career in professional cookery while gaining industry-recognised qualifications.

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Qualifications

Upon successful completion, learners will achieve:

  • Diploma in Professional Cookery at SCQF Level 5
  • Associated industry certification

Delivery

Modern Apprenticeships at Borders College provide a flexible, work-based learning approach, combining on-the-job experience with structured training.
Delivery includes:

  • Workplace learning in a commercial kitchen environment
  • Support from a qualified assessor
  • Optional college-based sessions or workshops where appropriate
  • A tailored delivery model agreed between the learner, employer, and college

This blended approach ensures apprentices develop real-world skills while gaining formal recognition for their learning.

Location

Work Based Learning & Scottish Borders Campus, Galashiels

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Entry requirements

There are no formal academic entry requirements; however:

  • Apprentices must be employed in a suitable kitchen role
  • The workplace must allow opportunities to develop required skills and knowledge
  • Employers play a key role in recruitment and supporting the apprentice journey

This course is suitable for:

  • Individuals starting or developing a career in professional cookery
  • Kitchen assistants or junior chefs progressing into skilled roles
  • Employers looking to develop staff within their business

Guidance is available from the delivery team to ensure the most appropriate apprenticeship pathway is selected.

Progression opportunities

Completing this apprenticeship provides a strong platform for:

  • Progression into senior chef roles such as Chef de Partie
  • Further qualifications, including:
    • Advanced hospitality and management qualifications
  • Career development within the hospitality sector

Apprenticeships also support long-term career growth by building both technical ability and professional confidence.

Application and Interview Process

All applications will be carefully reviewed by the delivery team to confirm that eligibility criteria and entry requirements are met. Admission to the course is based on these checks and will be at the discretion of the centre, supported by the employer.
Successful applicants will be formally enrolled and provided with a confirmed start date to begin their award.

Career Prospects

Hospitality and catering remain key growth sectors across the Scottish Borders, particularly within:

  • Hotels and restaurants
  • Tourism and visitor attractions
  • Contract catering and event venues

This apprenticeship supports progression into roles such as:

  • Commis Chef
  • Chef de Partie (with experience)
  • Kitchen Supervisor

Employers value apprenticeships as they develop practical skills, improve staff retention, and contribute to a highly skilled workforce aligned with regional economic priorities.

Cost

£For funding support for Modern Apprenticeships delivered by Borders College, please get in touch through our enquiries team.

Course Content

This apprenticeship focuses on developing the essential knowledge, skills, and behaviours required in a professional kitchen environment.
Key areas of learning include:
Advanced culinary skills:

  • Preparing, cooking, and presenting a wide range of dishes
  • Applying advanced cooking methods and techniques
  • Producing food to industry and customer standards

Kitchen operations and supervision:

  • Supporting and supervising kitchen activities
  • Working effectively as part of a team
  • Coordinating tasks and maintaining service standards

Food safety and compliance:

  • Maintaining high levels of hygiene and food safety
  • Following legal and organisational requirements
  • Managing health, safety, and risk within the kitchen

Menu development and cost control:

  • Understanding menu planning and costing
  • Reducing waste and improving efficiency
  • Supporting business performance through effective resource use

All learning is closely linked to the apprentice's job role, ensuring immediate application and value within the workplace.

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Questions?

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01896 66 26 00