The Scottish Vocational Qualification (SVQ) in Housekeeping at Level 2 is a work-based qualification intended for people who are involved in any aspect of housekeeping. Candidates may be working in small hotels, guest houses, B&Bs, care homes or other private residential establishments. This SVQ is based on standards developed by People 1st.

Candidates will learn about maintaining a safe, hygienic and secure working environment, contributing to effective teamwork, cleaning and servicing a range of areas, and working using different chemicals and equipment.

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

Why deliver this qualification

The SVQ in Housekeeping 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.

Candidates undertaking this SVQ may be employed full–time, part-time or on a contract basis.    

This SVQ gives recognition of the skills and competences of those working in housekeeping and offers enhanced job satisfaction as well as structured opportunities to improve skills and career prospects. Centres can tailor the optional Units to suit the individual candidate’s work role.

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 Housekeeping is aimed at people working in all sectors of the hospitality industry in roles such as housekeeper, housemaid, cleaner and chambermaid. These are typical job roles only — candidates with other relevant job roles will also be eligible to undertake this SVQ.


Entry is at the discretion of the centre. Formal qualifications are not normally required.

As this is a work-based qualification candidates should be in a suitable post to enable them to collect the required evidence for the mandatory and chosen optional Units.


Candidates may take this qualification as part of a Modern Apprenticeship. Achieving this SVQ or a Modern Apprenticeship could open up more employment opportunities and improve candidates’ career prospects.

The generic Units in this qualification could be used towards the achievement of other SVQs in the hospitality or retail/customer service sectors.


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 mainly through performance in the workplace, with assessment ideally being conducted by the candidate’s supervisors and/or line managers.

Evidence can be gathered through direct observation, product evaluation, questioning, witness testimony or personal statement.

The acceptable use of simulation is outlined in the assessment strategy for this qualification.

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

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


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

Useful Links

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