Before looking at this particular Scottish Vocational Qualification (SVQ), it is worth explaining the purpose of an SVQ. It is a competence based qualification, which means it reflects what someone does as part of their job. They are normally flexible and are ideal to provide someone with a qualification who is competent to do their job. SVQs are essentially an assessment to prove that someone can do a job. Training is still required over and above the SVQ to bring someone new or developing in a role to full competence and hence enable them to gain the qualification.
SVQs are work based qualifications, but they are also delivered full-time in colleges. Employers have not been happy about much of the quality of this delivery and People 1st recommend that they be delivered by the employer themselves or with help from a commercial work based provider or college. Their delivery can be very flexible; including day release, on the job, online training assessment etc. SVQs are available at levels 1 to 5 and reflect the differing competences of different jobs, with 5 being the highest level of competence. Contributory funding from the Scottish Government is usually available depending on the age of the learner and involves a contribution from the employer.
Optional units to choose from:
- Supervise food services
- Supervise drink services
- Supervise Housekeeping Services
- Supervise Portering and Concierge units
- Supervise reception services
- Supervise reservations and bookings services
- Supervise food production operations
- Supervise functions
- Provide learning opportunities for colleagues
- Supervise off-site food delivery services
- Supervise cellar and drink storage operations
- Manage the receipt, storage or dispatch of goods
- Supervise the wine store/cellar and dispense counter
- Supervise vending services
- Supervise linen services
- Supervise the use of technological equipment in hospitality services
- Supervise practices for handling payments
- Contribute to the development of a wine list
- Manage the environmental impact of work
- Contribute to the selection of staff for activities
- Ensure food safety practices are followed in the preparation and serving of food and drink
- Lead meetings
- Contribute to promoting hospitality services and products
- Contribute to the development of recipes and menus
- Monitor and solve customer service problems
- Improve the customer relationship