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
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?
Where can I study my course?
- Inverness Campus
- Work Based
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?
You can use the above QR code to connect directly to the course details.
Applications and further course information can be found here: Modern Apprenticeship: Professional Cookery (SVQ2) SCQF 5 - Inverness College UHI
We are delighted that you are thinking about studying at Inverness College UHI. Inverness College operates a fair and open admissions system committed to equality of opportunity and non-discrimination. We consider all applications on merit and on the basis of ability to achieve, without discrimination on grounds of age, disability, gender identity, marriage and civil partnership, pregnancy and maternity status, race, religion and/or belief, sex, sexual orientation or socio-economic background. We welcome applications from all prospective students and aim to provide appropriate and efficient services to students with disabilities.