Professional Cookery SCQF Level 5

What is special about this course?

This course will give you the basic skills and knowledge to get you on the path to become a chef. Professional cookery is an increasingly popular choice, which offers an exciting and rewarding career spanning a wide range of industries including hotels, restaurants, cruise ships and armed forces.

The course involves significant hands-on practical activities alongside theory units.  During practical sessions you will prepare, cook and serve dishes in our training kitchen and Sheiling Restaurant.  You will build skills and learn to cook basic dishes for starters, main courses and desserts.

You are encouraged to get involved in vents such as our annual Seafood and Local Produce event and local charity events. 

The course also includes knife skills hygiene and health and safety training. 

Entry requirements

School leavers:

  • All applicants will be interviewed to assess their interest and ability in cookery.
  • SCQF Level 4 Professional Cookery
  • Four National 4 passes

Mature students:

  • No formal entry requirements.
  • Evidence of an interest in this subject should be demonstrated in your personal statement.
  • Work experience will be considered. 

Prepare, cook and present a range of basic dishes including vegetables, stocks, sauces, meats and desserts.


How will I study my course?

  • Full Time

Face to face

Practical activities

How long will my course last?

1 Years

Where can I study my course?

    • Inverness Campus

Start date



For the latest information on fees please see our fees policy.

What can I do on completion of my course?

Roles may include:-

  • Basic food operative
  • Catering assistant
  • Kitchen assistant

Is there more information available online?

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Apply for Professional Cookery SCQF Level 5

We are no longer accepting applications for 2020/21

I want to start in 2021/22

We are delighted that you are thinking about studying at Inverness College UHI. Inverness College 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.