SVQ Level 2 Professional Cookery Incl SVQ Level 2

SVQ Level 2 Professional Cookery Incl SVQ Level 2

COURSE CONTENT

Professional Cookery

Core units may include:
• Maintain, handle and clean knives
• Maintain food safety when storing, preparing and cooking food
• Make basic stock, prepare fish, meat, poultry and vegetables for basic dishes
• Cook and finish basic fish, meat, poultry and vegetable dishes
• Prepare, cook and finish basic hot soups, basic bread and dough products, pastry products, cakes, sponges and scones, cold and hot desserts

Food and Beverage Service

Core units may include:
• Maintain a safe hygienic and secure working environment
• Work efficiently as part of a hospitality team
• Give customers a positive impression of yourself and your organisation
• Maintain food safety when storing, holding and serving food
• Prepare and clear areas for tables service
• Serve food at the table
• Provide a silver service
• Provide a buffet/carvery service

Optional units may include:
• Maintain and deal with payments

ENTRY REQUIREMENTS

• No specific entry requirements although experience in catering or hospitality would be beneficial
• Successful performance at interview and skills test

NEXT STEP COURSE OPTIONS

SVQ 3 Professional Cookery, HNC Hospitality

JOB OPTIONS

Employment within the catering and hospitality industry