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SVQ Level 3

Hospitality Supervision & Leadership

The Scottish Vocational Qualification (SVQ) in Hospitality Supervision and Leadership at SCQF level 7 allows candidates to demonstrate competence in job-related skills in their area of work and expertise. This qualification covers areas such as team leadership; control of resources; team working; workplace health and safety and supervision of a wide range of hospitality areas. This qualification has been designed in partnership with People 1st, the Sector Skills Council for the hospitality industry, to ensure relevance to the sector. SVQs are based on National Occupational Standards. SQA works in partnership with other organisations to ensure that they are relevant to the current and future needs of Scottish industries.

On completion of the SCQF Level 7 the candidate would then have an option to continue up to the next Level


Hospitality Supervision & Leadership

SCQF Level 7

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Learning & Development

This Learning and Development SVQ is suitable for people working within training or learning development roles in the hospitality industry, working with individuals or groups of learners. This award requires candidates to demonstrate competence in developing, planning, designing and delivery of training and learning programmes, and assessment and evaluation skills in learning and development contexts.


Level 3 is suitable for trainers, facilitators, mentors, tutors, coaches, instructors and anyone with a training responsibility in addition to their main job.

Level 3 candidates are expected to have responsibility for planning, delivering and evaluating training.


Entry is at the discretion of the assessment centre. As these are work-based qualifications, candidates must be working in a training role to ensure they are able to generate the required work-based evidence. 

Learning and Development SCQF Level 7

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profesional chef

Professional Cookery

Professional Cookery is ideal for Chef's looking at improving their career in the catering industry. The SVQ offers the trainee the opportunity to learn and understand the requirements for preparation and cooking of foods.

This course is designed for learners to further develop their skills and knowledge in professional cookery with an emphasis on a supervisory role in a realistic environment offering plated dinner service.


It covers presentation, preparation and production of dishes. A range of units including: Health and Safety in the Work Environment; Effective Working Relationship (Teamwork) and Higher Food Hygiene. There are various Prepare, Cook and Finish complex dishes units covering the following topics: meat, poultry, fish, vegetables, hot sauces, dressing and cold sauces, soups, cold desserts and hot desserts.

Professional Cookery SCQF Level 6

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Professional Chefs
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