The HNC in Professional Cookery will develop knowledge and skills in areas such as specialist culinary skills and food hygiene and control systems. Candidates can specialise in either production cookery or patisserie, gaining valuable leadership skills and an understanding of the role of the supervisor.
This qualification is available in colleges.
The HNC in Professional Cookery meets the employment needs of a broad range of Hospitality businesses.
The qualification includes a choice of optional Units allowing candidates to specialise in either production cookery or patisserie. The Units provide candidates with the knowledge and skills to enable them to develop practical and supervisory skills.
The HNC will develop planning, analysis, study and research skills, and critical and evaluative thinking.
The HNC in Professional Cookery is suitable for a wide range of candidates including:
As with all SQA qualifications, entry is at the discretion of the centre. Examples of formal entry qualifications include:
Different combinations of relevant National Qualifications, Vocational Qualifications and equivalent qualifications from other awarding bodies may also be acceptable.
You will be able to specialise in production cookery or patisserie. You will also be able to develop your planning, analysis, study and research skills, and your critical and evaluative thinking skills....Find out more
Candidates who achieve an HNC Professional Cookery can progress to the HND in Professional Cookery.
The HNC and HND provide routes to degree level study at higher education institutions.
Centres who wish to come forward for approval should contact SQA’s Business Development Team for guidance.
Assessors and verifiers must be able to meet SQA’s general requirements for technical/occupational competence as outlined in the Guide to Approval.
Centres with devolved authority are eligible to seek approval through their own internal approval process.
Ongoing Course assessment will apply. Each individual Unit specification gives detailed information on the Evidence Requirements and approaches to assessment for each Unit.
Graded Unit 1 is assessed by a practical assignment.
For candidates where English is not their first language it is recommended that they possess English for Speakers of other Languages (ESOL) level 5 or a score of 5.5 in IELTS.
Where can you take this course?