Food Preparation and Cooking

Food Preparation and Cooking

The Scottish Vocational Qualification (SVQ) Level 1 in Food Preparation and Cooking (SCQF level 4) is based on the standards developed by the Sector Skills Council, People 1st. It is aimed at trainee chefs or cooks who prepare food or cook meals in cafes, restaurants, hotels, canteens, or residential homes.

This qualification is available through colleges, training providers and employers.

Why deliver this qualification

The SVQ in Food Preparation and Cooking is a work-based qualification so it can be offered at any time and does not need to follow the academic session. It also opens up the possibility for continued study.

The SVQ gives recognition of the skills and competences of those working in food preparation and/or cooking. It offers enhanced job satisfaction as well as structured opportunities to improve skills and career prospects.

Assessor’s guidelines and candidate recording forms are available to download from the SVQ Hospitality and Tourism webpage. A bank of underpinning knowledge questions is available to download from SQA’s secure website.

The qualification is nationally recognised, and based on National Occupational Standards.

Who does this qualification suit

The SVQ in Food Preparation and Cooking is suitable for candidates working as trainee chefs or cooks in a team environment, who are involved with the preparation and/or cooking of meals and snacks for customers. Candidates may come from a variety of workplaces including cafes, restaurants, hotels, workplace canteens, or residential homes.


Entry is at the discretion of the centre. Candidates undertaking this SVQ should be in a role that relates to the qualification and allows them to generate work-related evidence.


Candidates who successfully complete this qualification can progress to further SVQs within the Hospitality and Professional Cookery framework.

This SVQ could also open up further employment opportunities and enhance career prospects within the hospitality industry.


Centres who wish to come forward for approval should contact SQA’s Business Development Team for guidance.

Assessors and verifiers must be able to meet SQA’s general requirements for technical/occupational competence as outlined in the Guide to Approval.

How to assess

Assessment is through performance in the workplace. Evidence can be gathered by observation, product evaluation, questioning, witness testimony or personal statement.

Qualification content and delivery tools

Information about the qualification(s)

Qualification Structure

National Occupational Standards

Unit information for this qualification is available on our Accredited Qualification Unit Search.


Fact sheets

Information about delivery, assessment, quality assurance and support material

Assessment strategy

Assessor's guidelines

Hospitality & Professional Cookery at levels 1, 2 and 3 Assessor guidelines


1, 2 and 3




December 2010


Hospitality and Professional Cookery at levels 1, 2 and 3  (574 KB)

Blank Recording Forms

Candidate Guidance and Portfolio

Internal Assessment Reports