SVQ Professional Cookery 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
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.
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)