Professional Cookery

UHI Moray


Main campus


If you are an aspiring chef and would like develop your skills and knowledge in professional cookery and kitchen management, the HNC Professional Cookery is a great place to start. You will experience advanced, modern cookery techniques and look at food product development. The training environment is learner-centred and focuses on current industry standards.

Mandatory units:
Hospitality supervision; Hospitality: financial and control systems; Food hygiene: intermediate; Food classification and purchase; Professional Cookery: Graded Unit 1;

Option units may include: Production Cookery: Cold Kitchen; Production Cookery: Hot Kitchen; Production Cookery: Sweets and Desserts; Industrial Experience in the hospitality industry; Management of human resources in the hospitality industry; Hospitality industry; Patisserie; Pastry.

Entry Requirements

1 Higher at C or above, or relevant qualification at SCQF Level 6. You may be asked to attend for interview.

Progression Routes

HND Professional Cookery then BA Hospitality Management

Start Date




Study Method

Part time (day)

Course Length

2 years


Business, Leisure and Tourism

SCQF Level