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SVQ Level 2 Professional Cookery (2018/19)

Course Content

An introduction to the hospitality industry with an emphasis on food preparation and production. Sixteen units including: health and safety in the work environment; effective working relationships (teamwork); elementary hygiene; food hygiene. Plus 11 "Prepare and/or Cook and Finish Basic Dishes" from the following: meat; poultry; fish; vegetables; sauces; soups; cold and hot desserts; dough products; pastry; cakes; sponges; scones.

Target Audience

School leavers and adult returners with a genuine interest in professional cookery.

Entry Requirements

Proof of catering qualifications/experience and a genuine interest in professional cookery along with a good reference.

Future Prospects

Employment in the hotel, catering and hospitality industries, e.g.: junior commis/assistant chefs and apprentice chefs.


Observation, product evaluation, questioning, professional discussion and witness testimony.


SVQ Level 2 in Professional Cookery - Preparation and Cooking


SCQF Level: 5

How to Apply

How Where When
Full-Time Arbroath Campus 27 Aug 18 Apply Online

All course fees are reviewed annually, and subject to change. Published fees apply to the courses mode of delivery.

Some of the places on Full-Time courses are supported by European Social Funding (ESF). ESF logo

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