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 whether it is part of a National programme such as Modern Apprenticeships, and on the age of the learner. It will involve a contribution from the employer.
The SVQ3 in Professional Cookery has three 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
- Patisserie and Confectionary
- Prepare, cook and finish complex pastry products
- Prepare, process and finish chocolate products
- Prepare, process and finish marzipan, pastillage and sugar products
- Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
- Contribute to the control of resources
- Contribute to the development and introduction of recipes and menus
Optional units - Professional Cookery
- Prepare, cook and finish healthier dishes
- Cook and finish complex fish dishes
- Cook and finish complex shellfish dishes
- Cook and finish complex meat dishes
- Cook and finish complex poultry dishes
- Cook and finish complex game dishes
- Cook and finish complex vegetable dishes
- Prepare fish for complex dishes
- Prepare shellfish for complex dishes
- Prepare meat for complex dishes
- Prepare poultry for complex dishes
- Prepare game for complex dishes
- Prepare, cook and finish complex hot sauces
- Prepare, finish and present canapés and cocktail products
- Prepare, cook and finish dressings and cold sauces
- Prepare and cook complex hot desserts
- Prepare and cook complex cold desserts
- Produce sauces, fillings and coatings for complex desserts
- Prepare, cook and finish complex soups
- Prepare, cook and finish fresh pasta dishes
- Prepare, cook and finish complex bread and dough products
- Prepare, cook and finish complex cakes, biscuits, sponges and scones
- Prepare, cook and finish complex pastry products
- Prepare, process and finish chocolate products
- Prepare, process and finish marzipan, pastillage and sugar products
- Prepare, cook and present complex cold products
- Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
- Contribute to the control of resources
- Contribute to the development and introduction of recipes and menus