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.
A range of topics will be covered during the SVQ 3 course including how to contribute to the control of resources, maintain food safety when storing, preparing and cooking food and develop productive working. Further practical skills such as complex butchery, hot and cold desserts, stocks and sauces, fish and shellfish are also included.
Applicants must be employed within the industry. Successful completion of SVQ Level 2 Professional Cookery or equivalent qualifications.