Professional Cookery SVQ2

What is special about this course?

The SVQ 2 in Professional Cookery allows for you to learn whilst you are still earning. It enables you to gain a recognised qualification for the work that you are carrying out on a day to day basis.

The majority of this qualification is completed in your own place of work.

Entry requirements

You must be in Full Time employment and working to a specific level of cookery. The menu that you follow must contain dishes that meet SQA requirements.

There are 14 units in total, 4 mandatory and 10 optional.

Mandatory Units
Maintain a safe, hygienic and secure working environment
Working effectively as part of a hospitality team
Maintain food safety when storing, preparing and cooking food
Maintain, handle and clean knives

Optional Units
Prepare fish for basic dishes
Prepare shellfish for basic dishes
Prepare meat for basic dishes
Prepare poultry for basic dishes
Prepare game for basic dishes
Prepare offal for basic dishes
Prepare vegetables for basic dishes
Process dried ingredients prior to cooking
Prepare and mix spice and heard blends
Cook & finish fish for basic dishes
Cook & finish shellfish for basic dishes
Cook & finish meat for basic dishes
Cook & finish poultry for basic dishes
Cook & finish game for basic dishes
Cook & finish offal for basic dishes
Cook & finish vegetables for basic dishes
Cook-chill food
Cook-freeze food
Prepare, cook & finish basic hot sauces
Prepare, cook & finish basic soups
Make basic stocks
Prepare, cook & finish basic rice dishes
Prepare, cook & finish basic pasta dishes
Prepare, cook & finish basic pulse dishes
Prepare, cook & finish basic vegetable protein dishes
Prepare, cook & finish basic egg dishes
Prepare, cook & finish basic bread & dough products
Prepare, cook & finish basic pastry products
Prepare, cook & finish basic cakes, sponges, biscuits and scones
Prepare, cook & finish basic grain dishes
Produce healthier dishes
Prepare, cook & finish basic hot & cold desserts
Prepare & present food for cold presentation
Complete kitchen documentation
Set up & close kitchen
Order stock
Cook & finish simple bread and dough products
Liaise with care team to ensure that individual nutritional needs are met
Prepare meals to meet the requirements set for school meals


How will I study my course?

  • Part Time
  • Flexible
  • Work based

How long will my course last?

12 Month

You will be assessed by continuous assessment, which takes place in your place of work.

There are no tutorials or classroom based lectures for this qualification.

Where can I study my course?

    • Work Based

Start date

Flexible start dates to suit you and your employer.


Please contact for further information on fees and funding and how to apply.

What can I do on completion of my course?

You may be able to progress to Professional Cookery SVQ 3.

Is there more information available online?

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We are delighted that you are thinking about studying at UHI West Highland. UHI West Highland operates a fair and open admissions system committed to equality of opportunity and non-discrimination. We consider all applications on merit and on the basis of ability to achieve, without discrimination on grounds of age, disability, gender identity, marriage and civil partnership, pregnancy and maternity status, race, religion and/or belief, sex, sexual orientation or socio-economic background. We welcome applications from all prospective students and aim to provide appropriate and efficient services to students with disabilities.