SVQ Production Chef at SCQF level 5

SVQ Production Chef at SCQF level 5

The Scottish Vocational Qualification (SVQ) Production Chef at SCQF level 5 allows candidates to demonstrate competence in job-related skills in their particular area of work and expertise.

The mandatory units in this qualification cover areas such as food safety, appropriate use of knives and other tools and equipment, and weighting and measuring ingredients in food and drink operations.

The optional units provide scope to cover areas such as production cookery, team working, quality assurance, allergen awareness, and recording and reporting requirements.

To ensure relevance to the sector, this qualification has been designed by People 1st International, a skills development organisation that represents the hospitality industry.

SVQs are based on National Occupational Standards. SQA works in partnership with other organisations to ensure that National Occupational Standards are relevant to the current and future needs of Scottish industries.

This qualification is available through employers and training providers.

Why deliver this qualification

Learners will gain an internationally-recognised qualification that 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.

Assessment is carried out in the workplace. This minimises any time learners need to be away from their work.

Who does this qualification suit

This SVQ is suitable for individuals who are currently working in a production catering environment 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 relevant tasks and responsibilities which allow them to gather the required evidence.

No prior qualifications are required to undertake this qualification, although experience or knowledge of the subject would be an advantage.

Progression

The level 5 Production Chef SVQ could provide progression to:

  • the Senior Production Chef SVQ at SCQF level 6
  • SVQ or National Certificate (NC) qualifications in Professional Cookery at SCQF levels 5 or 6
  • employment in the hospitality sector, perhaps in a production catering environment such as banquet catering, a branded restaurant chain, a works canteen, a school, hospital or residential care home

Approval

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. The specific delivery requirements are set out in the assessment strategy.

How to assess

For general information, 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

Group award code: GT1R 22

The SVQ Production Chef at SCQF level 5 consists of 4 mandatory units and 6 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 through 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.

Information about delivery, assessment, quality assurance and support material

Assessment strategy

Assessor's guidelines

Candidate Guidance and Portfolio