Professional Cookery NC - Day Release SCQF Level 5

What is special about this course?

This course is for those working in the industry who wish to focus solely on cookery.  It focuses on building and refining existing preparation and cookery skills.

The course develops knowledge and understanding, in addition to relevant practical skills.  It is delivered in practical kitchen and theory classroom settings and learning will also take place in the Beechtree Kitchen, our Realistic Working Environment.

Special features:

  • Taught by experienced, qualified Hospitality Lecturers
  • Opportunity to hone existing practical skills and build on theory knowledge.
  • Structured and varied units featuring continuous assessment and evaluation.
  • Gain a qualification whilst working in the industry
  • Peer learning through working alongside other levels and introducing the concept of supervision.

Entry requirements

Candidates will normally be working in the Hospitality Industry, in a professional kitchen.  This course is designed to offer an opportunity towards a qualification whilst continuing to work.

Year 1 (to achieve NPA in Professional Cookery):

  • Professional Cookery: Practical
  • Food Hygiene for the Hospitality Industry
  • Pastry
  • Working in the Hospitality Industry

Year 2 (to achieve NC):

  • Professional Cookery: Kitchen Operations
  • Professional Cookery: Knowledge
  • Health and Safety in Hospitality
  • Stocks, Soups and Sauces


Uniform and equipment are required for this course.  Candidates will be expected to provide their own uniform, but knives and all necessary equipment will be provided.

How will I study my course?

  • Part Time

Most of the teaching will be face-to-face and in practical settings.  Theory will be delivered in a Classroom with computers and there will be learning materials and announcements on Brightspace, our Virtual Learning Environment.

How long will my course last?

2 Years

Where can I study my course?

    • UHI Moray

Start date

August or January


Normally, your employer will fund this course.

If you are on low income or in receipt of certain benefits your course fees may be covered by a fee waiver.

If you are not Ordinarily Resident in Scotland, you may need to pay course fees.

Please refer to our Fees and Funding section for more information.

Course fees 2023/24*


Rest of UK


Further Education - Full time




Further Education - Part time (per single credit unit)




Further Education - Part time (structured 6 credits)




* Fees for 2024/25 are still to be confirmed.


Our Student Finance Advisers can advise you on all aspects of student funding. The support available depends upon your personal circumstances.

Please refer to our Fees and Funding section for more information.

What can I do on completion of my course?

  • Students can progress on to the NC Professional Cookery (Day release) SCQF Level 6 course
  • Students will have enhanced skills and knowledge and this should allow quicker progression into more senior job roles 

Is there more information available online?

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“This course helps the learner understand the theory and practical elements of working in a professional Kitchen.  Whilst focusing on the professional kitchen, building on their knowledge, skills and confidence, learners build a portfolio of achievements throughout the year which will complement and enhance their learning and progress at work”.
(Martyn Woodward, HATA Lecturer)

Apply for Professional Cookery NC - Day Release SCQF Level 5

I want to start in 2024/25

We are delighted that you are thinking about studying at UHI Moray. UHI Moray 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.