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SVQ Level 2 Professional Cookery

Practical units include:
• Soups
• Sauces
• Meat and Poultry
• Vegetables
• Hot and Cold Desserts
• Core Units of Food Safety
• Effective Team Work and Safe and Secure Working Environment.

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  • Full-time or day release at Kilmarnock - Apply
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Student stories

missing Scotland's Colleges Annual Awards 2011 - Winner of Public Value Award.