HND Professional Cookery with Management

HND Professional Cookery with Management

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

The HND in Professional Cookery with Management (SCQF level 8) builds on the knowledge and skills of the HNC Professional Cookery and covers managing food and beverage operations, managing human resources, gastronomy, and kitchen planning and design. It also includes a period of practical work experience.

This qualification is available through colleges. Typically, an HND takes two years to complete.

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 HND Professional Cookery with Management 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

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

Approval

Centres with devolved authority for approval should use their own internal approval process.

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?

Group Award Specification

HND Professional Cookery (GF4T 16) (823 KB) (Version 19, July 2018)

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.

Related Links

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