Professional Cookery SVQ2 (Modern Apprenticeship) SCQF Level 5

What is special about this course?

This work-based qualification is delivered in partnership with the employer, student and the training provider.

Registration and certification of the qualification is through the awarding body People 1st. The qualification comprises of a SVQ2 qualification, Core Skills and mandatory training IOSH Working Safely and REHIS Elementary Hygiene Certificate.

Candidates develop a portfolio of evidence which enables them to match their skills and knowledge to nationally agreed standards for professional chefs
 

Entry requirements

Applicants must be employed in the kitchen of a café, bistro, restaurant, or hotel preparing and cooking food. Applicants need to be motivated and work to high hygiene and food standards.

This course is suitable for school leavers.

Candidates will use an electronic portfolio to gather the practice and knowledge required to fulfil the occupational standards for the course.

Examples of units:

  • Maintain and Handle Knives
  • Prepare Meat for Basic Dishes
  • Prepare Poultry for Basic Dishes
  • Prepare, Cook and Finish Basic Cold and Hot Desserts
  • Cook and Finish Basic Fish Dishes
  • Cook and Finish Basic Meat Dishes
  • Cook and Finish Basic Poultry Dishes
  • Make Basic Stocks
  • Set up and Close Kitchen

How will I study my course?

  • Work based
  • Work based

How long will my course last?


18 Months

Where can I study my course?

    • Inverness Campus
    • Work Based

Start date

Rolling entry

Fees

For the latest information on fees please see our fees policy.

What can I do on completion of my course?

  • Enhanced career prospects
  • Employment as a Junior Chef de Partie

Is there more information available online?

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