01224 749100 info@hospitality-training.org.uk

Due to the current COVID-19 outbreak all our course programme

training courses have been suspended until further notice

fb.png  twt.png  Instagram_App_Large_May2016_200.png  Instagram_App_Large_May2016_200.png

Kitchen Services

This is an ideal SVQ for kitchen porters looking for more responsibility or young Chef's / Cooks looking to start a career in catering. The SVQ offers the Trainee the opportunity to learn and understand the requirements for the basic preparation and cooking of Foods.

Health and Safety is an important part of any industry these days and particularly so in a working Kitchen where there are hot plates, Gas Cookers, Knives, Cutting Equipment and many more.

The trainees will be taught how to use equipment correctly and safely in order that they protect themselves and each other.

The SCQF Level 5 provides a selection of units which the Head Chef can choose for you in order that what you learn is in keeping with what your establishment requires.


Kitchen Services SCQF Level 5

List of all units for GM2G 22 (complete 11 units in total)

Mandatory units

  • 1GEN1: Maintain health and safety in hospitality

  • 1GEN4: Work effectively as part of a hospitality team

  • 2GEN1: Impact of personal behaviour in hospitality
  • 2GEN4: Maintain food safety in a kitchen environment

Group A (two units required)

  • 1PC2: Cook vegetables

  • 1PC3: Prepare and cook fish

  • 1PC4: Prepare and cook meat and poultry

  • 1PC5: Prepare and finish simple salad and fruit dishes

  • 1PRD3: Maintain an efficient use of resources in the kitchen

  • 2PRD10: Produce cold starters and salads

Group B (five units required)

  • 1FBS2: Provide a food and beverage service

  • 1PRD1: Prepare hot and cold sandwiches

  • 2FBS19: Promote new menu items

  • 2GEN3: Maintain and handle knives

  • 2GEN14: Complete kitchen documentation

  • 2GEN15: Set up and close the kitchen

  • 2PRD14: Produce basic cold and hot desserts

  • 2PRD17: Modify dishes to meet the specific nutritional needs of individuals

  • 2PRD18:  Prepare, operate and clean specialist equipment

  • 2PRD19: Maintain an efficient use of food resources


Please Contact Us for further information.