This is an ideal SVQ for 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 Preparation and Cooking of Foods.
The importance of good Hygiene practices, Health and Safety, correct use of knives and also learning to work in a Production area.
Trainees are given Full support throughout their Training from Hospitality Training and we will provide them with a suitable text book.
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.
Chefs will be taught how to use such 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.
On completion of the SCQF Level 5 the Chef would then have an option to continue up to the next Level where they can then progress to producing more complex dishes.
Professional Cookery SCQF Level 5
List of all units for GM2K 22 (complete 12 units in total)
1GEN1: Maintain health and safety in hospitality
1GEN4: Work effectively as part of a hospitality team
2GEN3: Maintain and handle knives
2GEN4: Maintain food safety in a kitchen environment
Group A (two units required)
2PC1: Prepare vegetables of basic dishes
2PC3: Prepare fish for basic dishes
2PC5: Prepare shellfish for basic dishes
2PC7: Prepare meat for basic dishes
2PC9: Prepare poultry for basic dishes
2PC11: Prepare game for basic dishes
2PC13: Prepare offal for basic dishes
2PC16: Prepare, cook and finish basic hot sauces
2PC17: Prepare, cook and finish basic soups
2PRD5: Cook-Chill food
2PRD6: Cook-Freeze food
Group B (five units required)
1PC12: Cook and finish simple bread and dough products
2PC2: Cook and finish basic vegetable dishes
2PC4: Cook and finish basic fish dishes
2PC6: Cook and finish basic shellfish dishes
2PC8: Cook and finish basic meat dishes
2PC10: Cook and finish basic poultry dishes
2PC12: Cook and finish basic game dishes
2PC14: Cook and finish offal dishes
2PC15: Make basic stocks
2PC18: Prepare, cook and finish basic rice dishes
2PC19: Prepare, cook and finish basic pasta dishes
2PC20: Prepare, cook and finish basic pulse dishes
2PC21: Prepare, cook and finish basic vegetable protein dishes
2PC22: Prepare, cook and finish basic egg dishes
2PC23: Prepare, cook and finish basic bread and dough products
2PC25: Prepare, cook and finish basic cakes, sponges, biscuits and scones
2PC26: Prepare, cook and finish basic cold and hot desserts
2PC28: Prepare, cook and finish food for cold presentation
2PC29: Prepare, cook and finish dim sum
2PC30: Prepare, cook and finish noodle dishes
2PC31: Prepare and cook food using a tandoor
2PC34: Contribute to sustainable practice in kitchens
Group C (one unit required)
2PRD5: Prepare meals to meet relevant nutritional standards set for school meals
2PRD17: Modify dishes to meet the specific nutritional needs of individuals
2PRD20: Liaise with care team to ensure that individual nutritional needs are met
2GEN2: Order stock
2GEN14: Complete kitchen documentation
2GEN15: Set up and close kitchen
2PC32: Process dried ingredients prior to cooking
2PC33: Prepare and mix spice and herb blends
Please Contact Us for further information.