Kitchen Services

Kitchen Services

The Scottish Vocational Qualification (SVQ) in Kitchen Services (at SCQF level 5) is based on the standards developed by the sector skills council, People 1st.

This SVQ covers the skills necessary to safely provide and serve mainly pre-prepared or pre-cooked food. It is suitable for candidates who work in high street branded chain restaurants or in the majority of small, hot-food takeaway restaurants such as fish and chip shops or burger vans.

These qualifications are widely available through FE colleges, employers and training providers.

Why deliver this qualification

The SVQ 2 in Kitchen Services at SCQF level 5 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 a kitchen 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 webpage. A bank of underpinning knowledge questions are available to download from SQA’s secure website.

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

Introducing the SVQ to candidates

Who does this qualification suit

The SVQ in Kitchen Services is suitable for individuals working in restaurants who prepare and serve mainly pre-prepared or pre-cooked items. It is also suitable for those working in the majority of small, hot-food takeaway restaurants, such as fish and chip shops and burger vans.


Entry is at the discretion of the centre. Candidates undertaking this qualification should be in positions which relate to the course to enable them to provide work-related evidence.


Candidates who successfully complete this qualification can progress onto 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 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, products of work, 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

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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