SVQ Level 2 Professional Cookery
This course is an introduction to the hospitality industry, emphasising food preparation and production. The delivery is a work-based qualification 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; Costing.
Hospitality and Professional Cookery SCQF level 4 qualification or relevant industry experience. Applicants may be asked to provide a reference.
Method of Assessment
Observation, product evaluation, questioning, professional discussion and witness testimony.
Progression to Advanced Certificate in Hospitality and Professional Cookery (level 6). Alternatively, learners can enter into employment and can continue their professional development in Modern Apprenticeship.
26 Aug 2024
- 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