Professional Cookery (Patisserie and Confectionery) at SCQF level 7

Professional Cookery (Patisserie and Confectionery) at SCQF level 7

The Scottish Vocational Qualification (SVQ) in Professional Cookery (Patisserie and Confectionery) at SCQF level 7 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; control of resources, team working; as well as, preparing and cooking a wide range of ingredient to produce complex desserts and patisserie/confectionery items.

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.

Asessment 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 7 award could provide progression to:

  • further SVQs in the Hospitality and Professional Cookery suite at SCQF level 7 or 8
  • employment in the hospitality sector as a Pastry Chef 

Approval

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

Centres without devolved authority must 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.

Where can you take this course?

Qualification content and delivery tools

Current

Information about the qualification(s)

Qualification Structure

The SVQ in Professional Cookery (Patisserie and Confectionery) at SCQF level 7 consists of four mandatory units and eight 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

People 1st are currently in consultation with SDS to update the hospitality/professional cookery modern apprenticeship frameworks.

Information about delivery, assessment, quality assurance and support material

Assessment strategy

Assessor's guidelines

Candidate Guidance and Portfolio

Lapsing from 31 August 2017

Information about the qualification(s)

Qualification Structure

This qualification is now in its lapsing period and will finish on 31.08.2021. 

G9VD 23 SVQ in Professional Cookery (Patisserie and Confectionery) at SCQF level 6

Centres should note:

  • The qualification will be deleted from the relevant catalogue
  • The qualification’s content and delivery tools will remain on SQA’s website until 31.08.2021 which point they will be removed and archived
  • No new centres may be approved to offer the qualification
  • No candidates can be entered for the qualification
  • Centres should ensure candidates complete the qualification and results are submitted to SQA before 31.08.2021.

National Occupational Standards

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

Leaflets

Fact sheets

Modern Apprenticeships

This SVQ is part of the SCQF Level 6 Modern Apprenticeship in Professional Cookery.

SQA also offers the following components of this Apprenticeship:

F4TL 34 Higher National Unit in Food Hygiene Intermediate (SCQF Level 7)

Unit title Unit code SCQF Level
Core Skills: Communication F426 04 4
Core Skills: Numeracy F42A 04 4
Core Skills: Information and Communication Technology F42E 04 4
Core Skills: Problem Solving F42J 04 4
Core Skills: Working with Others F42N 04 4

 

Information about delivery, assessment, quality assurance and support material