Professional Cookery NQ SCQF Level 5
Study mode: You study most days of the week and complete all course units /modules in the standard time.
Course type: SCQF Level 5
Start in: August
Learning mode: You attend classes in person at your 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 NQ Professional Cookery SCQF Level 5 offers a distinctive, learner-centred route into the hospitality industry by combining practical skill development with structured, college-based learning in a realistic professional environment. This programme allows learners to build competence, confidence, and professional behaviours progressively within supported training kitchens.
A key strength of the course is its integration of learning and assessment into practical activity, including live restaurant service delivered one day per week. This enables learners to experience the pace, standards, and teamwork of a professional kitchen while benefiting from guidance, feedback, and reflection. The programme supports a wide range of learners, including school leavers and adult returners, by providing clear, achievable progression milestones.
The course also places strong emphasis on employability, teamwork, and professional identity, ensuring learners are well prepared for entry-level roles or further study in professional cookery. Overall, the programme offers an inclusive, realistic, and high-quality preparation for work in the hospitality sector.
Special features
- Develop your skills in a real professional kitchen environment
- Take part in weekly live restaurant service, producing food for real customers
- Ideal for those already working in kitchens or looking to enter the profession
- Strengthen practical skills and professional kitchen knowledge
- Gain confidence working to industry standards and service pressures
- Learn alongside others with shared interest in professional cookery
- Experienced chef lecturers with current industry knowledge
- Build employability, teamwork, and time management skills
- Clear progression to further cookery qualifications or career development
- A college-based route that fits around a range of experience levels
Entry requirements
- Level 4: Introduction to Professional Cookery and Hospitality
- OR NPA Professional Cookery Level 4
- OR Four National 4’s
- OR Relevant SVQ at SCQF level 4
- OR Relevant Industry Experience
Applications are encouraged from prospective students without the standard entry requirements as listed above but have the skills to meet the academic demands of the course.
Applicants will normally take part in an interview to assess motivation, interest in the hospitality industry, and readiness for practical learning.
Units may include:
- Professional Cookery: Practical
- Professional Cookery: Knowledge
- Food Hygiene for the Hospitality Industry
- Pastry
- Stocks, Sauces and Soups
- Health and Safety in Hospitality
- Game and Seasonal Produce Cookery
- Food Waste and Sustainability
How long will my course last?
1 YearStart date
August
Fees
For the latest information on fees please see our fees policy.
Additional costs
You will be required to purchase a kit/uniform as part of this course (between £400 and £450). If you are eligible for a bursary these costs will be covered.
What can I do on completion of my course?
The hospitality and cookery sector remains a significant part of Scotland’s economy, providing a wide range of roles from commis chef and kitchen assistant through to sous chef and head chef positions. Chefs trained to Level 5 standards are in demand across hotels, restaurants, event catering and food service businesses, with current job listings and recruitment activity confirming ongoing opportunities at entry and experienced levels across Scotland, including the Highlands.
Apply for Professional Cookery NQ SCQF Level 5
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.