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.