SVQ Level 3 Professional Cookery
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.
Level 2 Professional Cookery or equivalent qualification or industry experience.
Method of Assessment
Observation, product evaluation, questioning, professional discussion and witness testimony.
Employment opportunities in a wide range of chef positions. Upon successful achievement of this course, candidates can progress to study HNC Professional Cookery.
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