SVQ in Professional Cookery at SCQF Level 5 (January 2019 Start)

SVQ in Professional Cookery at SCQF Level 5 (January 2019 Start)

COURSE CONTENT

Core units include:
• Maintain and handle knives
• Maintain food safety in a kitchen environment
• 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 soups, basic bread and dough products and hot desserts
• Prepare, cook and finish basic shellfish and game dishes

NEXT STEP COURSE OPTIONS

SVQ in Professional Cookery at SCQF Level 6

ENTRY REQUIREMENTS

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

JOB OPTIONS

Employment within the catering and hospitality industry

START DATE

January 2019