HNC Professional Cookery at University of the Highlands and Islands

Programme overview

The HNC Professional Cookery develops skills and knowledge in professional cookery and kitchen management, covering advanced modern cookery techniques and food product development to current industry standards. It can be studied full-time or part-time and is offered at several northern and Perth campuses.

Duration: 1 year full-time; 2 years part-time | Intake: September | Study mode: full-time / part-time | Location: Inverness, Scotland, United Kingdom

What you will study

Mandatory units are Food classification and purchase, Food hygiene: intermediate, Hospitality: financial and control systems, Hospitality supervision and Professional cookery: graded unit 1. Options include Pastry, Patisserie, Production cookery (hot kitchen, cold kitchen, sweets and desserts) and Hospitality industry units.

Career pathways

Supervisory roles such as sous chef or chef de partie; progression to year 2 of BA (Hons) Hospitality Management or BA (Hons) Food, Nutrition and Textiles Education.

Official programme page

Application information

Entry requirements

One Scottish Higher at grade C or above, or one A level at grade D or above, or Professional Chef Awards Silver (incorporating SCQF level 5 Professional Cookery) or Gold (SCQF level 6), or NC Hospitality. Applicants without the standard entry requirements are encouraged to apply and may be invited to interview.

Domestic applicants: GBP 1,285 a year (2026/27). Students normally domiciled in Scotland with a term-time address in Scotland (includes EU nationals with settled or pre-settled status) Source

International applicants: GBP 9,460 a year (2026/27). International students; part-time study not open to Student Route visa holders Source

Intake: September

Duration: 1 year full-time; 2 years part-time

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