SVQ Level 2 Professional Cookery

Course Content

This course is an introduction to the hospitality industry with an emphasis on food preparation and production. The delivery is facilitated 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 qualification, Certificate in Hospitality and Professional Cookery, National 5 or relevant industry experience.

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, learners can enter into employment in the fast-growing hospitality industry.

Course Overview
  • Study Type

    Full Time

  • Campus

    Kingsway Campus

  • Start Date

    21 Sep 2020

  • SCQF Level

    5

  • Duration

    32 Weeks

  • Subject Area

    Hospitality & Professional Cookery

  • 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