SVQ Level 2 Professional Cookery
Course Content
This course introduces a professional kitchen within the hospitality industry, emphasising food preparation and production. The delivery is a work-based qualification facilitated in our fully equipped kitchens where learners prepare 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), and 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, and 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
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Study Type
Full Time
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Campus
Arbroath Campus
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Start Date
01 Sep 2025
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SCQF Level
5
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Duration
32 Weeks
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Subject Area
- 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