SVQ Level 2 Professional Cookery Fast Track

Course Content

This is fast-tracked cookery course introduces learners to the hospitality industry with an emphasis on food preparation and production. The delivery is facilitated over 6 months in our fully equipped kitchens where learners are involved in preparing products for counter and plated lunch service in our restaurant and café bar classrooms. Units include Health and Safety in the Work Environment; Effective Working Relationships (Teamwork); Food Hygiene. There are various Prepare and/or Cook and Finish Basic Dishes units covering the following topics: Meat; Poultry; Fish; Vegetables; Sauces; Soups; Cold and Hot Desserts; Dough Products; Pastry; Cakes; Sponges and Scones.

Entry Requirements

SCQF level 4 Professional Cookery, Certificate in Hospitality and Professional Cookery. National 5 Hospitality or relevant industry experience. This course is ideal for candidates working in the industry who want to advance their skills in a shorter period. 

Method of Assessment

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

Future Prospects

Progression to SVQ Level 3 Professional Cookery (SCQF level 6) or Modern Apprenticeship in Professional Cookery at Level 6. Alternatively, candidates can enter into employment in the fast-growing hospitality industry. 

Course Overview
  • Study Type

    Full Time

  • Campus

    Arbroath Campus

  • Start Date

    11 Jan 2021

  • SCQF Level

    5

  • Duration

    17 Weeks

  • Tuition fees may be paid for full-time students in Scotland subject to meeting residency requirements, applications should be made to the appropriate funding body. International Students please refer to our International fees page

The course application is currently closed. You can find out more information about this course by making an enquiry.

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