Professional Cookery (Prep & Cooking) SVQ2

What is special about this course?

Learn the basic skills and knowledge of food preparation and cooking. Achieve a recognised professional qualification for working in the catering industry equipping you to work as commis chef or chef de partie.

Students will spend 2 days per week in the college, developing practical kitchen skills and underpinning knowledge as well as spending an additional 2 days per week working in a professional kitchen environment.

Entry requirements

  • You should have achieved SVQ Level 1 in a relevant discipline or have completed an access course such as General Catering Skills or 5 standard grades at level 3 or above.
  • Alternatively candidates may be considered if they have substantial experience of practical cookery skills achieved in a professional kitchen.

All students will complete 14 units from the SQA course framework:

Mandatory units

  • Maintain a safe, hygienic and secure working environment
  • Work effectively as part of a hospitality team
  • Maintain food safety when storing, preparing and cooking food
  • Maintain, handle and clean knives

 

10 Optional units chosen from the following:

  • Prepare fish for basic dishes
  • Prepare game for basic dishes
  • Prepare meat for basic dishes
  • Prepare poultry for basic dishes
  • Prepare vegetables for basic dishes
  • Make basic stock
  • Cook and finish basic fish dishes
  • Cook and finish basic game dishes
  • Cook and finish basic meat dishes
  • Cook and finish basic poultry dishes
  • Cook and finish basic shellfish dishes
  • Cook and finish basic vegetable dishes
  • Cook and finish simple bread and dough products
  • Prepare cook and finish basic soups
  • Prepare, cook and finish basic bread and dough products
  • Prepare, cook and finish basic cakes, sponges, biscuits and scones
  • Prepare, cook and finish basic cold and hot desserts
  • Prepare, cook and finish basic hot sauces
  • Prepare, cook and finish basic pasta dishes
  • Prepare, cook and finish basic pasta dishes
  • Prepare, cook and finish basic pastry products
  • Liaise with care team to ensure that individual nutritional needs are met
  • Order stock

How will I study my course?

  • Full Time

Students will spend 2 days per week in the college.

In order to allow sufficient opportunities to practice and develop their skills, students will be expected to spend an additional 2 days per week working in a professional kitchen environment. This may be via a student's existing employment, otherwise a suitable work placement will be identified by the college. In either case, the 2 work placement days must be unpaid by the employer.


How long will my course last?


1 year full-time - 2 days per week in college, 2 days per week in work placement or existing employment


Where can I study my course?

Start date

Please contact your local centre for more information on start date.

Fees

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

What can I do on completion of my course?

Professional Cookery SVQ Level 3.

Is there more information available online?

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Apply for Professional Cookery (Prep & Cooking) SVQ2

I want to start in 2018/19

We are delighted that you are thinking about studying at Argyll College UHI. Argyll 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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