Planit


Professional Cookery

Borders College

Venues

Scottish Borders Campus

Content

This qualification covers areas such as workplace health and safety; food safety; standards of behaviour in hospitality; team working; and preparing and cooking a wide range of ingredients to produce basic dishes.

This qualification has been designed in partnership with People 1st, the Sector Skills Council for the hospitality industry, to ensure relevance to the sector.

SVQs are based on National Occupational Standards. SQA works in partnership with other organisations to ensure that National Occupational Standards (NOS) are relevant to the current and future needs of Scottish industries.

Entry Requirements

Candidates should be in a job or placement where they are carrying out tasks and responsibilities which allow them to gather the required evidence.

No prior qualifications are required to undertake this qualification, although experience and /or knowledge of the hospitality industry would be an advantage.

Start Date

Flexible

Qualification

SVQ

Award

at SCQF Level 6

Study Method

Part time (work based)

Course Length

Flexible

Department

Service Industries

SCQF Level

5