Professional Cookery

West Lothian College


HNC Professional Cookery is an advanced level course designed for chefs aspiring to progress to a higher level in professional cookery and culinary arts, who will lead a team in the future.

Producing highly technical dishes, you will develop your cookery skills working in a professional kitchen, taught by experienced industry standard chefs. You should have a passion for food and a drive to produce the highest possible standards. The course suited to candidates with either previous industry qualifications and/or experience in professional cookery.

The course includes a wide variety of units to ensure you are ready for the world of work and competent in your future career path. These include:

Hot and cold kitchen preparation; Integrated production cookery; Sweets and desserts preparation; Professional Cookery graded unit; Hospitality supervision; Hospitality finance and control; Food hygiene; Food classification and purchasing; Work Experience.

You will learn in practical and theoretical classes, and in the college's award-winning Terrace Restaurant. Some evening work is required.

Entry Requirements

Higher Professional Cookery (Level 6), or other relevant national qualifications at SCQF Level 6. Interview and portfolio of practical experience.

Start Date




Study Method

Full time

Course Length

1 year


Professional Cookery

SCQF Level