SVQ I Food Preparation & Cooking

NVQ

In Greenock

Price on request

Description

  • Type

    NVQ

  • Location

    Greenock (Scotland)

Description

Provides the practical skills and theory required to progress into the catering industry at operative level, primarily as a chef. All practical aspects of the course are delivered in the college¿s training kitchens, restaurant and internet café. Level III involves additional responsibilities, supervision of others and a period of industry work placement.

Important information

Government funding available

Facilities

Location

Start date

Greenock (Renfrewshire)
See map
James Watt College Of Further & Higher Education Finnart Street, PA16 8HF

Start date

On request

About this course

All places are subject to interview. Whilst academic qualifications will be considered, appropriate work experience and enthusiasm are critical to securing a place. Level III requires successful achievement of Level II, however appropriate industrial experience may also be considered.

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Course programme

SVQ I Food Preparation & Cooking

Course Aims:
Provides the practical skills and theory required to progress into the catering industry at operative level, primarily as a chef. All practical aspects of the course are delivered in the college¿s training kitchens, restaurant and internet cafe. Level III involves additional responsibilities, supervision of others and a period of industry work placement.

Course Content:
Maintain & Handle Knives
Prepare a Range of Modern Basic & Complex Dishes
Menu Planning & Healthy Eating
Working as a Team
Identifying Quality Points
Storage & Handling of a Variety of Products
REHIS Elementary Food Hygiene Certificate

Progression Opportunities:
Students can progress from Level I to Levels II and III. On completion of Level III, students could progress to HNC Professional Cookery or HNC/D Hospitality.

Career Potential:
Chef positions of all grades are available throughout the world in hotels, restaurants, cafes, clubs, contract and industrial catering, airlines and cruise liners.

Course Assessment:
Students are assessed when sufficient practical experience and theory understanding are gained. All practical assessments are conducted within the college production kitchens. Level III students will undertake work experience as part of their assessment criteria.

SVQ I Food Preparation & Cooking

Price on request