Professional Cookery (Level 1) SCQF Level 4
The Scottish Vocational Qualification (SVQ) in Professional Cookery at SCQF level 4 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 preparing and cooking a wide range of ingredients.
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.
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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 4 award could provide progression to:
- further SVQs in the Hospitality and Professional Cookery suite at SCQF level 5
- employment in the hospitality sector, perhaps as a kitchen assistant or trainee 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 at SCQF level 4 consists of four mandatory units and three 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
Core Skill mappings are carried out by the SSC responsible for the development of an SVQ. It is a requirement of SQA Accreditation that every SVQ submission includes information on where possible opportunities for candidates to develop Core Skills exist across the mandatory units.
Centres should note that mappings are not audited or validated against the Core Skills framework/units so are not accepted by SQA awarding body as evidence towards achievement of the Core Skills units.
- Core Skills signposting (89 KB)
Information about delivery, assessment, quality assurance and support material
Assessment strategy
- SVQ Assessment Strategy Hospitality (235 KB)
Assessor's guidelines
- Guidance on Assessment of SVQs (523 KB)
- SVQ Assessor blank recording forms (515 KB)
Candidate Guidance and Portfolio
Qualification Verification Summary Reports
Qualification Verification Summary Reports were formerly known as Internal Assessment Reports.
Lapsing from 31 August 2017
Information about the qualification(s)
Qualification Structure
The SVQ in Food Preparation and Cooking at SCQF level 4 G9VA 21 is now in its lapsing period and will finish on 31/08/19.
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 31/08/19 at 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 31/08/19.
National Occupational Standards
Unit information for this qualification is available on our Unit Search.
Leaflets
- Introducing SQA Hospitality leaflet (373 KB)
Information about delivery, assessment, quality assurance and support material
Assessment strategy
Candidate Guidance and Portfolio
