HNC PROFESSIONAL COOKERY

Intro to the course:

Higher National Qualifications provide practical skills and theoretical knowledge that meet the needs of employers.

The HNC in Professional Cookery (SCQF level 7) 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.

Who is the course for?

The HNC Professional Cookery is suitable for a wide range of candidates including:

• school leavers
• adult returners to education
• individuals in employment who wish to enhance their career prospects
• people who wish to start their own business

What will I study?

HNC Professional Cookery at SCQF level 7 consists of six mandatory units (80 SCQF credit points) and one to two optional units (16 SCQF credit points).

Next step course options

Learners who achieve an HNC Professional Cookery can progress to the HND in Professional Cookery.

Higher National Qualifications also provide the knowledge and understanding required for related Scottish Vocational Qualifications (SVQs), for example, SVQ in Professional Cookery.

How will I be assessed?

Open Book

Closed book

Practical observation

Why should I choose this course?

This is an excellent time to enter the hospitality sector as there are likely to be many opportunities ahead. This course will prepare you for an entry-level job within the sector, or further study. You'll get practical experience serving customers in our on-site commercial restaurant, The Study. 

Our teaching staff are awarding winning experts from the hospitality sector, and they use their industry connections, experience and knowledge to secure vital work experience and industry visits. Lecturers have worked for Walt Disney World, Intercontinental Hotels, Malmaison, Hilton, and more amazing establishments across the world. You’ll be trained and driven to your full potential.

Where can this course lead?

This course leads to employment within a professional kitchen at supervisory level.

What are the entry requirements?

As with all SQA qualifications, entry is at the discretion of the centre. Examples of formal entry qualifications include:

• appropriate groupings of National Units
• an SVQ at SCQF level 5 or 6 in a relevant area
• relevant work experience

Different combinations of relevant National Qualifications, vocational qualifications and equivalent qualifications from other awarding bodies may also be acceptable.

What are the interview arrangements?

One-to-one interview

Group discussion and information sessions

Fees, finance and funding

Fees for full time is £1285

This course is eligible for SAAS.

Please note, fees are subject to change, please double-check this when enrolling in your course

If you are unsuccessful in your SAAS, you may be liable for the full cost of course

For more information please visit the finance pages - Fees, finance and funding options.

Other information:

For more information on this course and to speak to a member of our team email admissions@slc.ac.uk