SVQ Hospitality and Tourism

We can confirm the revised framework of SVQs in Hospitality  and Professional Cookery have been successfully re-accredited from 1 August 2010 to 31 January 2015, with the exception of Hospitality Supervision and Leadership which is accredited from 1 October 2009 to 31 August 2014. 

These replace the SVQs which lasped on 31 July 2010.  Centres will have until 31 July 2012 to submit results for candidates already entered for the lapsing level 1 and 2 SVQs and until 31 July 2014 for level 3.

Please click on this link for a list of both the new SVQ titles and codes and the lapsing SVQs:  SVQ Titles and Codes from 1 August 2010 (46 KB)

Revised assessors guidelines, unit records, knowledge questions, etc are currently being produced and will be made available shortly, in the meantime if you require any information please email carol.mcevoy@sqa.org.uk

We can confirm the revised Hospitality Supervision and Leadership (G9HH 23) has been successfully re-accredited from 1 October 2009 to 31 August 2014. This replaces Hospitality Supervision (G6XN 23) which lapses on 30 September 2009. Centres will have until 30 September 2012 to submit results for candidates already entered for Hospitality Supervision (G6XN 23).

Qualification structure and unit codes, etc can be accessed from this link:  HSL Qualification Structure (73 KB)

We can confirm that the rest of the Hospitality SVQ framework has been extended to 31 July 2010.  Apart from the new Hospitality Supervision and Leadership, all codes remain unchanged, please see attached for a list of all current Hospitality SVQs with codes and accreditation dates:   Hospitality SVQ Codes (43 KB)

We can confirm that the revised People 1st assessment strategy has now been approved and will come into effect for all Hospitality SVQs from 1October 2009. Please see attached for reference. 

Centre Assessment Strategy for SVQs in Hospitality from 1 October 2009 (339 KB)

The most significant amendment to the strategy is the removal of the independent assessment component. The question bank originally developed for this will continue to be made available. Centres are free to use this as a delivery resource to cover underpinning knowledge requirements on the SVQ but it will no longer be required for formal summative assessment purposes.

From 1 October 2009 all candidate certificates for SVQs in Hospitality will be awarded by SQA only.

From 1October all candidate entry fees will revert to standard SQA pricing for SVQs. This means that entry fees will be reduced by £16.75 for all level 1, 2 and professional cookery level 3 SVQs and by £18.75 for the level 3 Hospitality Supervision ( recently reaccredited as Hospitality Supervision and Leadership).

Blank Recording Forms

• Blank Recording Forms (75 KB)

Assessors Guidelines

Gambling Operations (Bingo)

Hospitality and Professional Cookery

Hospitality Supervision and Leadership

Candidate Recording Forms (2010)

• Candidate Portfolios
• Supplementary Blank Recording Form (30 KB)
• Level 1
• Level 2
• Level 3
• Level 3 - HSL

Candidate Recording Forms (Lapsing)

• Level 1
• Level 2
• Level 3

Internal Assessment Reports were formerly known as Senior Moderator Reports.

2011

• SVQ Hospitality Internal Assessment Report (96 KB)

2010

• SVQ Catering and Hospitality Internal Assessment Report (65 KB)

2008

• SVQ Catering and Hospitality Internal Assessment Report 2008 (59 KB)

2007

• SVQ Hospitality and Professional Cookery Senior Verifier Report 2007 (43 KB)

2006 

• Moderation Feedback Catering and Hospitality SVQ 2006 (38 KB)

SVQs in Hospitality and Professional Cookery

People 1st, the Sector Skills Council (SSC) for Hospitality and Catering, have completed work on revising the National Occupational Standards for this sector. Copies of the revised National Occupational Standards CD-Rom can be ordered direct from People 1st. Alternatively individual Units can be accessed on the UK Standards website: www.ukstandards.co.uk

The files below detail the frameworks for the awards.

If you have any enquiries regarding this attached information please do not hesitate to contact Carol McEvoy .

Level 1

• SVQ 1 in Accommodation Services (60 KB)
• SVQ 1 in Food and Beverage Service (56 KB)
• SVQ 1 in Food Preperation and Cooking (62 KB)
• SVQ 1 in Hospitality Services (109 KB)

Level 2

• SVQ 2 in Beverage Service (60 KB)
• SVQ 2 in Food and Beverage Service (74 KB)
• SVQ 2 in Food Service (62 KB)
• SVQ 2 in Food Production and Cooking (292 KB)
• SVQ 2 in Front of House Reception (63 KB)
• SVQ 2 in Hospitality Services (134 KB)
• SVQ 2 in Housekeeping (54 KB)
• SVQ 2 in Kitchen Services (64 KB)
• SVQ 2 in Professional Cookery (208 KB)

Level 3

• SVQ 3 in Hospitality Supervision and Leadership (72 KB)
• SVQ 3 in Professional Cookery (158 KB)

• Guidance Note on Using SVQ Candidate Evidence Recording Forms (86 KB)

SVQ Level 1 Accommodation Services
SVQ Level 1 Food and Beverage Service
SVQ Level 1 Food Preparation and Cooking
SVQ Level 1 Hospitality Services

SVQ Level 2 Food Service
SVQ Level 2 Beverage Service
SVQ Level 2 Food and Beverage Service
SVQ Level 2 Food Production and Cooking
SVQ Level 2 Front of House Reception
SVQ Level 2 Hospitality Services
SVQ Level 2 Housekeeping
SVQ Level 2 Kitchen Services
SVQ Level 2 Professional Cookery
SVQ Level 2 Professional Cookery (Preparation and Cooking)

SVQ Level 3 Hospitality Supervision and Leadership
SVQ Level 3 Professional Cookery
SVQ Level 3 Professional Cookery (Preparation and Cooking)
SVQ Level 3 Professional Cookery (Patisserie and Confectionery)