Full Tijme Professional Cookery Svq Level 3

PROFESSIONAL COOKERY SVQ Level 3
Qualification SVQ Food Preparation and Cooking level 3

SCQF level : 6

Availability

• Thurso
• Dornoch
• Work based

Start Annually in August

Duration One academic year full time; longer if studied part-time

Career Employment in industry as Commis Chef, Head Waiter/Waitress, Assistant Cook, etc.; HNC Professional Cookery (see separate entry)

Curriculum areas
Hospitality

Course summary Available full or part time or as a work-based qualification

Course description
Who can join?
You should have 5 Standard Grades at level 3 or above and Work experience or SVQ Level 2 in Professional Cookery.

How do I attend?
The course is full time over one academic session or part time over a longer period. It is also possible to gain this qualification if you are in a suitable job.

The course is full time over one academic session or part time over a longer period. In Thurso the course runs from September to June.

In Dornoch it is based in Burghfield House in Dornoch which is run as a real working hotel. The course runs from October to April, giving you a unique opportunity to gain experience in the different departments of the hotel.

It is also possible to gain this qualification if you are in a suitable job (see under Work Based Qualifications). Start/end dates are different at Thurso and Dornoch: you will be given the dates if your application for a place is successful.

Note that in Dornoch for the 2009/2010 session the course will start on 5th October 2009 and finish on 16th April 2010.

What will I study?
To the practical skills you already have, you will learn more about food production and presentation. Full time students may have the benefit of a work placement to provide practical experience.

What could I do next?
You could obtain employment in industry as Commis Chef, Head Waiter/Waitress or as an Assistant Cook, In due course you could progress to the HNC Professional Cookery.

How do I join?
If you need more information before completing the form, contact Admissions.