HNC Professional Cookery
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.
This qualification is available through colleges. Typically, an HNC takes one year to complete.
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Alternative assessment guidance 2021-22
For guidance on which approach suits your current circumstances please use the HNVQ assessment decision tree
- HNC Professional Cookery alternative assessment approaches (117 KB)
- Information on critical competences (current) (73 KB)
- Appendix to Critical Competences Information (current) (16 KB)
- Information on critical competences (lapsing) (127 KB)
- Appendix to Critical Competences Information (lapsing) (19 KB)
Why deliver this qualification
Higher National Qualifications have been developed by SQA in partnership with colleges, universities and industry ¿ so employers recognise that they provide sound evidence of ability.
The unit-based structure supports flexibility. A unit is typically 40 hours of timetabled learning.
There is a wide choice of optional units which will enable centres to offer courses tailored to meet local needs.
This HN provides progression routes to further study (see Progression).
Who does this qualification suit
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
Access
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.
Progression and employment
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.
Approval
Centres interested in offering this qualification require to come forward for approval and 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 Systems and Qualification Approval Guide. The specific delivery requirements are set out in the Group Award Specification (Arrangements Document).
How to assess
Each individual unit specification gives detailed information on the evidence requirements and approaches to assessment for each unit.
Ongoing course assessment will apply.
Assessment/e-assessment support packs are available for this qualification.
Where can you take this course?
Qualification content and delivery tools
Current
Qualification Structure
HNC Professional Cookery
Group award code: GR1V 15 (96 SCQF credit points)
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).
Group Award Specification
Group Award Specification (747 KB)
Qualification Support Team Meeting Notes
Lapsing
This group award has been replaced and has entered into its lapsing period.
The finishing date for this qualification is 31 July 2023.
Centres should note that when a group award is entered into its lapsing period, the following will apply:
- The group award will be deleted from the relevant catalogue.
- The group award arrangements document will remain until the qualification reaches its finish date at which point it will be removed from SQA's website and archived.
- No new centres may be approved to offer the group award.
- Centres should only enter candidates whom they expect to complete the group award during the defined lapsing period of three years (HNC) and four years (HND).
Group Award Specification
Professional Cookery (G7N4 15) (823) (Version 17, August 2017)
Qualification Verification Summary Reports
Qualification Verification Summary Reports were formerly known as Internal Assessment Reports.
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.