HND Professional Cookery
The HND in Professional Cookery builds on the knowledge and skills gained in the HNC and also covers accounting, human resource management, management concepts, and menu compilation. A period of practical work experience is required as part of the HND.
This qualification is available in colleges.
Why deliver this qualification
The HND in Professional Cookery meets the employment needs of a broad range of Hospitality businesses.
This qualification includes a wide choice of optional Units that provide candidates with the knowledge and skills to enable them to develop practical, supervisory and management skills.
The HND will develop planning, analysis, study and research skills, and critical and evaluative thinking.
Who does this qualification suit
The HND in Professional Cookery is suitable for a wide range of candidates including:
- school leavers
- adult returners to education
- candidates in employment who wish to enhance their career prospects
- candidates who wish to start their own business
As with all SQA qualifications, entry is at the discretion of the centre. Examples of formal entry qualifications include:
- appropriate groupings of National Units
- any two National Qualifications at Higher together with three Standard Grade passes at 3 or above
- an SVQ at Level 2 or 3 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.
You will gain leadership skills and an understanding of the role of the supervisor as well as developing your planning, analysis, study and research skills, and your critical and evaluative thinking skills....Find out more
The HND provides a route 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.
How to assess
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 2 takes the form of a case study where skills in gathering and interpreting information, analysing, decision-making and planning are developed.
Where can you take this course?
Group Award Specification
HND Professional Cookery (GF4T 16) (823 KB)
Any Other Information
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.