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)
1GEN1: Maintain health and safety in hospitality
1GEN4: Work effectively as part of a hospitality team
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.