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.
The SVQ2 in Professional Cookery has two possible routes;
- ‘food preparation and cooking’ incorporates a fairly rigid structure to ensure the traditional areas of cuisine are covered.
- ‘professional cookery; flexible’ is a far more flexible route and is ideal for those who will not prepare and cook meat for moral or religious reasons
There is also an SVQ level 2 available for Food Production and Cooking.
- Order stock
- Complete kitchen documentation
- Set up and close kitchen
Optional units for Preparation and Cooking
- Cook and finish basic fish dishes
- Cook and finish basic meat dishes
- Cook and finish basic poultry dishes
- Cook and finish basic vegetable dishes
Optional units for Preparation and Cooking
- Prepare fish for basic dishes
- Prepare meat for basic dishes
- Prepare poultry for basic dishes
- Prepare vegetables for basic dishes
Optional units for Preparation and Cooking
- Prepare, cook and finish basic hot sauces
- Prepare, cook and finish basic soups
- Make basic stock
Optional units for Preparation and Cooking
- Cook and finish basic shellfish dishes
- Cook and finish basic game dishes
- Cook and finish basic offal dishes
- Cook-chill food
- Cook-freeze food
- Prepare shellfish for basic dishes
- Prepare game for basic dishes
- Prepare offal for basic dishes
- Prepare, cook and finish basic pastry products
- Prepare, cook and finish basic cakes, sponges and scones
- Prepare, cook and finish basic grain dishes
- Prepare, cook and finish healthier dishes
- Prepare, cook and finish basic hot and cold desserts
- Prepare and present food for cold presentation
- Prepare, cook and finish basic rice dishes
- Prepare, cook and finish basic pasta dishes
- Prepare, cook and finish basic pulse dishes
- Prepare, cook and finish basic vegetable protein dishes
- Prepare, cook and finish basic egg dishes
- Prepare, cook and finish basic bread and dough products