About the Course
This programme is designed for people who work in the hospitality industry and is a way of assessing the students’ competence in a work situation. Students gather evidence of their capabilities in a portfolio, with assessment taking place in the workplace.
Duration: 2 academic years, one day per week day release
Applicants must be employed within the industry. A satisfactory standard of literacy and numeracy is required.
A range of topics will be covered during the SVQ 2 course including how to maintain a safe, hygienic and secure working environment, maintain, handle and clean knives. Other aspects include working effectively as part of the hospitality team. Key practical skills such as butchery, hot and cold desserts, fish, stocks and sauces are also included.