MA SVQ Level 2 Professional Cookery SCQF 5 SVQ2
What is special about this course?
Introduction to Industry – This course will allow on the job training and college based learning to go hand in hand giving the candidate the best learning opportunity to progress their career in hospitality. Kitchen based SVQ2 Professional cookery involves a blend of cookery and food safety /teamwork units which will give the candidate an excellent knowledge base and the cookery skills needed to progress in the industry and also entry to the svq level 3 qualification on successful completion.
Qualification - This Modern Apprenticeship initiative offers people the chance to work towards achieving an SVQ in Professional Cookery at SCQF 5. The programme is a combination of work-based and college training and provides the dual benefit of students gaining a nationally recognised qualification while being paid as they work.
This Modern Apprenticeship consists of an SVQ, Core Skills and Enhancements.
- Debt free learning
- Nationally recognised qualifications
- Career progression opportunities
- Cost effective training supported by funding from Skills Development Scotland (up to 100% funding depending on age and eligibility criteria)
- Develop up to date and relevant skills and qualifications
Potential MA Hospitality/Professional Cookery (SCQF L5) candidates should hold a qualification in:
- Communication/English at SCQF Level 3
- Numeracy at SCQF Level 3
- ICT at SCQF Level 2
Or equivalent qualifications
be able to demonstrate an interest and desire to work in, or experience of working in, the field of hospitality/professional cookery.
Candidates without evidence of achievement of formal academic qualifications as above will be asked to undertake a short ‘profile’ document to demonstrate ability of core skills at these levels.
This Modern Apprenticeship framework is developed by the sector skills council, People 1st, in consultation with employers and key partners in the industry. The course can be tailored towards the specific needs of the employer but will typically contain core skills and industry specific units. These include:
Four mandatory units;
- Maintain Health and Safety in Hospitality
- Work Effectively as Part of a Hospitality Team
- Maintain and Handle Knives
- Maintain Food Safety in a Kitchen Environment
Eight Optional Units, two units from Group A, five units from Group B and one unit from Group C – these units will be chosen with the advice and guidance from your assessor and employer to ensure they fit the criteria of your Modern Apprenticeship and naturally fit with the type of food you are cooking on a daily basis.
Candidates are required to achieve the following core skills:
- Communication (SCQF 4)
- Working with Others (SCQF 4)
- Problem Solving (SCQF 4)
- Information and Communication Technology (SCQF 3)
- Numeracy (SCQF 4)
(Candidates who have already been certificated as achieving Core Skills at the levels given above do not need to repeat these Core Skills as part of the Modern Apprenticeship Framework.)
This modern apprenticeship requires two enhancements which should be achieved during or prior to the induction period of the apprenticeship to ensure the apprentice is fully informed of the regulations.
- Basic Health & Safety at Work Certificate (all routes) This should be achieved within the first 12 weeks of the Apprenticeship or no longer than 2 years prior to the start of the apprenticeship.
- Basic Food Hygiene Certificate This should be achieved within the first 12 weeks of the Apprenticeship or no longer than 3 years prior to the start of the apprenticeship.
How will I study my course?
- Part Time
- Work based
How long will my course last?
Where can I study my course?
For the latest information on fees please see our fees policy.
Is there more information available online?
You can use the above QR code to connect directly to the course details.
Apply for MA SVQ Level 2 Professional Cookery SCQF 5 SVQ2
We are delighted that you are thinking about studying at North Highland College UHI. North Highland 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.