Professional Cookery SVQ2

What is special about this course?

This course is designed to give candidates a thorough introduction into the practical world of the professional kitchen and associated environments.

This level of study will give candidates good practical skills and the opportunity to develop their ability in the preparation of a wider range of foods including soups, meat, fish, poultry, vegetables, pasta, pastries and dough products.

You  will learn how to work in a practical modern food production environment with responsibilities for quality inspection, hygiene, handling and storage of foods. You will also be involved with the development of menus and recipes, meeting with clients in various settings ranging from bistro type restaurant work through to formal banquets.    

On successful completion of the course candidates will be awarded the Scottish Vocational Qualifications at Level 2 in Food Processing and Cooking.        

For further information please contact -

Mairi Cook
Lecturer
Tel: 01851 770404
Email: mairi.cook@.uhi.ac.uk

Entry requirements

This is a one year full-time course aimed at trainees and adult returnees with some formal qualifications and catering experience, which may include progression from SVQ Introduction to Professional Cookery Level 1 or school leavers with some hospitality qualifications.

Mandatory Units -

  • F9DA 04 - Maintain a Safe, Hygienic and Secure Working Environment
  • F9DC 04 - Work effectively as part of a hospitality team
  • F9DK 04 - Maintain food safely when storing, preparing and cooking food
  • F97T 04 - Maintain, handle and clean knives

Students must  complete a minimum of three from the following - 

  • F96W 04 - Cook and finish Basic Fish Dishes
  • F96Y 04 - Cook and finish Basic Meat Dishes
  • F970 04 – Cook and finish Basic Poultry Dishes
  • F973 04 – Cook and finish Basic Vegetable Dishes.     

Students must  complete a minimum of three from the following -

  • F96J 04 – Prepare fish for Basic Dishes
  • F96L 04 – Prepare meat for Basic Dishes
  • F96M 04 – Prepare poulty for Basic Dishes
  • F96R 04 – Prepare vegetables for Basic Dishes

Minimum of one from the following -

  • F974 04 – Prepare, Cook and Finish Basic Hot Sauces
  • F975 04 – Prepare, Cook and Finish Basic Soups.   

Students may take their remaining units from the following -

  • F977 04 – Prepare, Cook and Finish Basic Rice Dishes
  • F978 04 – Prepare, Cook and Finish Basic Pasta Dishes
  • F97D 04 – Prepare, Cook and Finish Basic Bread and Dough Products
  • F97H 04 – Prepare, Cook and Finish Basic Cold and Hot Desserts.  

How will I study my course?

  • Full Time

How long will my course last?


1 year full time


Where can I study my course?

    • Lews Castle College, UHI, Stornoway

Start date

September

Fees

Most full-time students will have their fees paid.

Students on part-time courses may also be eligible to have their course fees waived.

What can I do on completion of my course?

Successful completion of this course would allow candidates to progress to SVQ level 3 or Higher National courses.

Is there more information available online?

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Apply for Professional Cookery SVQ2

We are no longer accepting applications for 2018/19

I want to start in 2019/20

We are delighted that you are thinking about studying at Lews Castle College UHI. Lews Castle College operates a fair and open admissions system committed to equality of opportunity and non-discrimination. We consider all applications on merit and on the basis of ability to achieve, without discrimination on grounds of age, disability, gender identity, marriage and civil partnership, pregnancy and maternity status, race, religion and/or belief, sex, sexual orientation or socio-economic background. We welcome applications from all prospective students and aim to provide appropriate and efficient services to students with disabilities.

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