Professional Cookery and Hospitality – Level 4 Introduction SCQF Level 4
Study mode: You study most days of the week and complete all course units /modules in the standard time.
Course type: SCQF Level 4
Start in: August
Learning mode: You attend classes in person at the local campus or learning centre.
Duration: Full time: 1 year
How: You attend classes at scheduled times, shown on your timetable.
What is special about this course?
The Introduction to Professional Cookery and Hospitality at SCQF Level 4 is designed for students who want to explore the hospitality industry and develop practical skills in cookery, food service and customer care.
This highly practical course gives students the opportunity to learn our professional kitchen and training restaurant, helping them build confidence in preparing and cooking food, working front of house, communicating with customers and working as part of a team.
Students will be introduced to a range of hospitality roles and sectors, including professional cookery, food and beverage service, events, customer care and wider hospitality operations. The course also helps students develop important employability skills, such as reliability, teamwork, communication, organisation and professional standards.
Learning is supported through a combination of practical classes, classroom-based activities, guest speakers and industry visits, giving students a better understanding of career opportunities within the Highland hospitality sector.
This course provides a supportive first step into professional cookery and hospitality and can help students progress to further study or training in the sector.
There are no formal entry requirements for this course. All applicants will be invited to attend an interview and information session to help ensure that the course is the right choice for them.
Applicants should have a genuine interest in professional cookery, hospitality, food service or customer care, and should be willing to take part in both practical and classroom-based learning.
As this is a practical course, applicants should be prepared to work in a professional kitchen and hospitality environment. This includes following instructions, working safely and hygienically, participating in practical cookery and front-of-house activities, working with others, and developing the standards and behaviours expected in the hospitality industry.
Applicants should use their personal statement to explain why they are interested in this course and how it fits with their future plans. This may include progression to further study, training, employment or a future career in professional cookery or hospitality.
Units include:
- Hospitality: Working in the Hospitality Industry
- Hospitality: Introduction to Events
- Hospitality: Working Front of House
- Hospitality: Working in the Professional Kitchen
- Food Hygiene for the hospitality industry
- Skills for Customer Care
- Craft Baking and Introduction
- Introduction to Barista Skills
- Introduction to food classification, nutrition and sustainable practices in the hospitality
- Building a digital portfolio
- Knife skills
- Skills for the professional kitchen
- Information and communication technology
A programme of guest speakers and off-site visits allows students to explore a range of possible career paths within the Highland hospitality sector.
How will I study my course?
- Full Time
You will learn through a combination of practical class in our Professional Kitchen and Training Restaurant, and classroom-based classes. In addition, there is a programme of guest speakers and industry visits.
How long will my course last?
1 Academic YearFull-time: You will undertake this course over 36 weeks, and you will be on campus on average 3 days per week.
- Beechwood Campus
Start date
August
Fees
Fee information for part time Further Education courses
A Fee Waiver could be available to help with the payment of course fees depending on your personal circumstances, please check our Fee Waiver Policy to see if you are eligible.
| Further Education (SCQF 1-6) level | 2025-26 | 2026-27 |
|---|---|---|
| Part-time (per single Higher) | £382 | £393 |
| Further Education (SCQF 1-6) level | 2025-26 | 2026-27 |
|---|---|---|
| Part-time (per single Higher) | £1,544 | £1,590 |
Fees are payable on enrolment each academic year.
Please contact credit.control@uhi.ac.uk if you have any further questions on fees.
Additional costs
You will be required to purchase a kit/uniform as part of this course (between £350 and £400). If you are eligible for a bursary these costs will be covered. www.inverness.uhi.ac.uk/study/funding/
What can I do on completion of my course?
On successful completion of the course, you will have developed practical skills, industry awareness and confidence that can support progression to further study or training in professional cookery, hospitality or related areas.
This course offers direct progression to the NQ Professional Cookery Level 5.
Alternatively the following work-based/modern apprenticeship, may be possible - Modern Apprenticeship Chef level 5 or Modern Apprenticeship Hospitality Team Member Level 5.
The skills developed on the course can also help prepare you for entry-level opportunities in hospitality, food service, customer care or kitchen support roles.
Apply for Professional Cookery and Hospitality – Level 4 Introduction SCQF Level 4
We are delighted that you are thinking about studying at UHI Inverness. UHI Inverness operates a fair and open admissions system committed to equality of opportunity and non-discrimination. We consider all applications on merit and on the basis of ability to achieve, without discrimination on grounds of age, disability, gender identity, marriage and civil partnership, pregnancy and maternity status, race, religion and/or belief, sex, sexual orientation or socio-economic background. We welcome applications from all prospective students and aim to provide appropriate and efficient services to students with disabilities.