Professional Cookery SVQ2

What is special about this course?

This course wil teach you to be industry-ready for this fast paced environment.  Our bespoke learning centre in the training restaurant will motivate and enhance your learning and skills.  Working with professional chefs, experienced lecturers and the Business Development unit, you will complete your course thorough understanding of industry needs to be employable.

Achieving Professional Cookery will add a further understanding of the methodology of food production.

Entry requirements

School leavers

  • All applicants will be interviewed to assess their interest and ability in cookery
  • SCQF Level 4 Food Preparation and Cooking
  • Four Intermediate level 1, pass
  • Four National 4 at pass

Mature students

  • No formal entry requirements
  • Evidence of an interest in this subject should be demonstrated in your personal statement
  • Work experience will be considered
  • Prepare, cook and finish soups, sauces and desserts
  • Prepare, cook and finish fish, meat and poultry
  • Health and safety
  • Food hygiene
  • Team work
  • Prepare and clear areas for table service
  • Serve food and table (casual dining)

How will I study my course?

  • Full Time
  • Day release


How long will my course last?

1 Years

Full-time. Can be available as block or day release

Where can I study my course?

    • Inverness Campus

Start date

  • August


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

What can I do on completion of my course?

  • SCQF Level 6 Professional Cookery - subject to interview and skills test
  • Employment in related industry.
  • HNC Hospitality

Is there more information available online?

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Apply for Professional Cookery SVQ2

Applications for this subject are now closed for entry in 2018/19.

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.

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