SVQ Level 3 Professional Cookery

Course Content

This course is designed for learners to further develop their skills and knowledge in professional cookery with an emphasis on a supervisory role in a realistic environment offering plated dinner service. It covers presentation, preparation and production of dishes. A range of units including: Health and Safety in the Work Environment; Effective Working Relationship (Teamwork); Higher Food Hygiene. There are various Prepare and/or Cook and Finish Complex Dishes units covering the following topics: Meat; Poultry; Fish; Vegetables; Hot Sauces; Dressing and Cold Sauces; Soups; Cold Desserts and Hot Desserts.

Entry Requirements

Level 2 Professional Cookery or equivalent qualification or industry experience. Applicants may be asked to provide a reference.

Method of Assessment

Observation, product evaluation, questioning, professional discussion and witness testimony.

Future Prospects

Employment opportunities in a wide range of chef positions. Upon successful achievement of this course, candidates can progress to study HNC Professional Cookery.

Course Overview
  • Study Type

    Full Time

  • Campus

    Arbroath Campus

  • Start Date

    13 Sep 2021

  • SCQF Level


  • 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

The course application is currently closed. You can find out more information about this course by making an enquiry.

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