SVQ Level 2 Professional Cookery
This course is an introduction to the hospitality industry with an emphasis on food preparation and production. The delivery is 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; Pastry; Cakes; Sponges and Scones.
SCQF level 4 qualification, Certificate in Hospitality and Professional Cookery, National 5 or relevant industry experience.
Method of Assessment
Observation, product evaluation, questioning, professional discussion and witness testimony.
Progression to SVQ Level 3 Professional Cookery (SCQF level 6) or Modern Apprenticeship in Professional Cookery at Level 6. Alternatively, learners can enter into employment in the fast-growing hospitality industry.
24 Aug 2020
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