SVQ in Food Production at SCQF level 5

SVQ in Food Production at SCQF level 5

The Scottish Vocational Qualification (SVQ) in Food Production at SCQF level 5 allows candidates to demonstrate competence in job-related skills in their area of work and expertise.

This qualification covers areas such as workplace health and safety; food safety; standards of behaviour in hospitality; team working; and producing a wide range of dishes.

This qualification has been designed in partnership with People 1st,  the Sector Skills Council for the hospitality industry, to ensure relevance to the sector.

SVQs are based on National Occupational Standards. SQA works in partnership with other organisations to ensure that National Occupational Standards (NOS) are relevant to the current and future needs of Scottish industries.

This qualification is available through employers and training providers.

Why deliver this qualification

Successful candidates will gain an internationally-recognised qualification which guarantees that they have the skills, knowledge and abilities required to carry out their role successfully.  Employers will also benefit from their employees being proficient.

Assessment is carried out in the workplace, which minimises any time learners would need to be away from their work.

Who does this qualification suit

This SVQ is suitable for:

  • individuals who are currently in employment and who wish to obtain a formal qualification

Access

Entry is at the discretion of the centre.

Candidates should be in a job or placement where they are carrying out tasks and responsibilities which will allow them to gather the required evidence.

No prior qualifications are required to undertake this qualification, although experience in and/or knowledge of the hospitality industry would be an advantage.

Progression

The level 5 award could provide progression to:

  • further SVQs in the Hospitality and Professional Cookery suite at SCQF level 5 or 6
  • employment in the hospitality sector, perhaps in a commericial catering environment such as a works canteen, a school, hospital or residential care home

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. The specific requirements are set out in the Assessment Strategy. 

How to assess

For general information on how to assess this qualification, please refer to the document Guidance on how to assess SVQs.  For detailed guidance on how to assess this particular SVQ, please refer to the Assessment Strategy.

Qualification content and delivery tools

Current

Information about the qualification(s)

Qualification Structure

The SVQ in Food Production at SCQF level 5 consists of four mandatory units and six optional units.

For details of the Units making up the SVQ, please refer to the Qualification Structure.

National Occupational Standards

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

Core Skills signposting

Modern Apprenticeships

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

SQA also offers the following components of this Apprenticeship:

F792 11 National Unit in Food Hygiene for the Hospitality Industry (SCQF Level 5)

Unit title Unit code SCQF Level

Core Skills: Communication

F425 04 3

Core Skills: Numeracy

F429 04 3
Core Skills: Information and Communication Technology 

F42D 04

3

Core Skills: Problem Solving

F42J 04 4

Core Skills: Working with Others

F42N 04 4

 

Information about delivery, assessment, quality assurance and support material

Lapsing from 31 August

Information about the qualification(s)

Qualification Structure

National Occupational Standards

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

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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