Professional Cookery HNC @ SCQF Level 7


If you are an aspiring chef and would like to develop your skills and knowledge in professional cookery and kitchen management, then the HNC in Professional Cookery develops knowledge and skills in areas such as specialist culinary skills, food hygiene and control systems.

Learners can specialise in either production cookery or pastry, gaining valuable leadership skills and an understanding of the role of the supervisor.

You will experience advanced, modern cookery techniques and look at food product development. The training environment is learner-centred and focuses on current industry standards.




Full Time Attendance 2 or 3 days per week. 1 year (36 weeks).

Entry Requirements

  • Two Highers at Grade C or above; OR
  • National Qualification at SCQF level 6 in Professional Cookery; OR
  • Other equivalent qualifications or industry experience

Information and Interview Session Requirements

You’ll be invited for an information and interview session where you will get the opportunity to find out more about the course and tell us why you’re interested in this subject area.

Once we have received your application you will be asked to attend an informal information and interview session.

Learners will be required to attend a face to face interview or a interview on teams video to further discuss your application. You'll be invited for a group and/or individual interview where you can find out more about the course and tell us why you're interested in this subject area. 

Where COVID restrictions are in place we will invite you to either a video meeting or telephone discussion call, but remember to tell us all about yourself in your personal statement!

This is a key aspect of the application process. You must confirm your attendance should you be offered an appointment. 

During the information and interview session, we will ensure the entry requirements and your aspirations and career plan are appropriate for the course and the level of course you have applied for. It is therefore important that you prepare well for this.

During your interview, you will be expected to provide positive responses to questions relating to your course choice, your future career and your previous experiences in cookery / hospitality.

Course Content

Units are delivered with a mix of practical and theoretical elements and cover the following areas:
  • Professional Cookery
  • Pastry
  • Hospitality Supervision
  • Financial Control Systems
  • Food Hygiene
  • Specialised Cookery
  • The units may be subject to change.


Practical and theory assessments throughout the year, to facilitate flexible delivery and assessment, which is intended to be of a practical nature wherever possible, reflecting the realities of the professional kitchen. There will need to be a theory related session to cover the requirements of each unit.


Progression on to HND Professional Cookery with Management (SQCF Level 8)

Career Prospects

On completion of your course in professional cookery you might want to consider employment at supervisory level such as sous chef or as a chef de partie or progress to HND in Professional Cookery with Management builds on the knowledge and skills gained in the HNC in areas such a gastronomy, managing resources and kitchen planning and design.

Additional funding information

You should apply to the Student Awards Agency for Scotland (SAAS).  Please visit their website: for further details.

Selling Points

The hospitality sector is a growing industry both locally and internationally, with lots of opportunities. This course will give you the skills to be a part of this exciting industry.