SVQ Professional Cookery (Winter Chef) SCQF 6 SCQF Level 6

What is special about this course?

The SVQ Professional Cookery (Winter Chef) SCQF 6 has been designed with local hospitality employers to suit seasonal chefs, those working reduced hours throughout the winter, and anyone looking to enhance their skills in the kitchen and gain a formal qualification during the low season.

Applicants must have industry experience in order to be able to achieve this qualification.

Building on the practical skills you already have, you will work with experienced chefs and learn about:

  • Running the kitchen
  • Food production
  • Presentation
  • Complex cookery methods
  • Preparation Techniques

This course will run from November - April at our Dornoch campus. Students will be required to attend college 2 days per week to complete the practical elements of the course, with theory work being completed at home.
 

Entry requirements

The SVQ Professional Cookery SCQF 6 is normally delivered over 1 academic year. To meet the needs of industry, Winter Chef is a more intense version of the course, delivered in just 6 months to allow working chefs to achieve a qualification in the low season.

Applicants must have:

This course covers the complex cookery methods desired in a professional kitchen as well as the running of a kitchen whilst maintaining the health, hygiene, safety and security of the working environment.

You will learn to prepare, cook and finish complex dishes using a wide range of ingredients.

Units include:

  • Bread and dough products
  • Poultry, meat, fish and game
  • Hot and cold desserts
  • Fresh pasta
  • Vegetarian dishes
  • Pastry

The full SVQ course can be covered in this shorter space of time as students will already have experience working in a fast-paced environment and will be familiar with equipment.  

Students will get the opportunity to gain or renew their REHIS Elementary Food Hygiene certificate.

Equipment

Knives, Whites and Book supplied if eligible for funding 

How will I study my course?

    Students will attend college 2 days per week to complete practical elements of the course with theory work being completed at home. 

    How long will my course last?

    6 Months

    Where can I study my course?

      • Dornoch

    Start date

    November

    Fees

    For the latest information on fees please see our Tuition Fees information.

    What can I do on completion of my course?

    Enhanced career prospects within the Hospitality and Professional Cookery industry

    Progression on to HNC Professional Cookery

    Is there more information available online?

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    Apply for SVQ Professional Cookery (Winter Chef) SCQF 6 SCQF Level 6

    I want to start in 2022/23

    We are delighted that you are thinking about studying at UHI North Highland. UHI North Highland 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.