Food Production and Cooking

Food Production and Cooking

The Scottish Vocational Qualification (SVQ) Level 2 in Food Production and Cooking (SCQF level 5) is based on the standards developed by the sector skills council, People 1st.

This SVQ is suitable for people who work in school/workplace canteens, hospitals, or residential care homes and who prepare simple food, which may include pre-cooked or prepared food.

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

Why deliver this qualification

The SVQ in Food Production 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 production and 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 web page. 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 Production and Cooking is suitable for people who work in school/workplace canteens, hospitals, or residential care homes and who prepare simple food, which may include pre-cooked or prepared food.

Access

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.

Progression

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.

Approval

Centres with devolved authority for approval should use their own internal approval process.

Centres without devolved authority require to come forward for approval and 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 Systems and Qualification Approval Guide.

Centres should pay particular attention to the requirements set out in the assessment strategy if operating qualification via an RWE.

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.

Leaflets

Fact sheets

Modern Apprenticeship

This SVQ is also part of the SCQF level 5 Modern Apprenticeship in Hospitality.

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

Level:

1, 2 and 3

Publication:

DB3540/3

Edition:

December 2010

Downloads:

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

Blank Recording Forms

Candidate Guidance and Portfolio

Internal Assessment Reports

Useful Links

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