SVQ Level 2 Professional Cookery

Course Content

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.

Entry Requirements

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.

Future Prospects

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.

Course Overview

  • Study Type

    Full Time

  • Campus

    Kingsway Campus

  • Start Date

    26 Aug 2024

  • 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
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