Chefs Vocational Qualifications

Chef Training Resources

Vocational qualifications are achieved through a combination of study and practical on-the-job training and assessment. The following is a list of vocational qualification types you can attain in the hospitality field and each contains a number of different levels of achievement.

• National Vocational Qualifications (NVQ) are vocational awards in England & Wales that are achieved through assessment and training. They are practical qualifications based on being able to do a job.
• Scottish Vocational Qualifications (SVQ) - The Scottish equivalent of the NVQ.
• Vocationally Related Qualifications (VRQ) - A qualification for learners who complete a training program and successfully show they have both knowledge and practical skills in a particular subject area. VRQ courses provide the underlying knowledge as well as the skills involved in a particular subject.
• International Vocational Qualifications (IVQ) - Similar to a VRQ and designed for individuals based outside the UK.
• Higher Level Qualifications (HLQ) - HLQs provide both the vocational focus and academic expertise that can lead individuals to the top of their profession.

NVQ Levels

There are different levels of NVQ defined by competencies that can be assessed in the workplace:

• Level 1 – Competence in the application of knowledge and skills in the performance of a range of varied work activities most of which may be routine and predictable.
• Level 2 – Competence in the application of knowledge and skills in a significant range of varied work activities, performed in a variety of contexts. Some of the activities are complex or non-routine, and there is some individual responsibility or autonomy. Collaboration with others, perhaps through membership of a work group or team, may often be a requirement.
• Level 3 – Competence in the application of knowledge and skills in a broad range of varied work activities performed in a wide variety of contexts and most of which are complex and non-routine. There is considerable responsibility and autonomy, and control or guidance of others is often required.
• Level 4 – Competence in the application of knowledge and skills in a broad range of complex, technical, or professional work activities performed in a wide variety of contexts and with a substantial degree of personal responsibility and autonomy. Responsibility for the work of others and the allocation of resources is often present.
• Level 5 – Competence in the application of skills and a significant range of fundamental principles and complex techniques across a wide and often unpredictable variety of contexts. Very substantial personal autonomy and often a significant responsibility for the work of others and for the allocation of substantial resources feature strongly, as do personal accountabilities for analysis and diagnosis, design, planning, execution and evaluation.

Vocational courses can be taken in all areas of the catering and hospitality professions including customer service, health and safety, bar work and all areas of cookery.

T Levels

T Levels are a 2-year qualification that school students can do after GCSEs as an alternative to A levels, other post-16 courses or an apprenticeship. They involve spending 80% of your time in the classroom and 20% on a 45-day placement with an employer. There are no tuition fees to study a T Level if you start before you reach the age of 19 years.

The Catering T Level is recognised as a level 3 qualification and the course offers students skill and knowledge development in these areas:

• Culinary quality
• Kitchen operations
• Health, safety and security
• Nutritional analysis
• Food safety practices and procedures
• Team working
• Business, including risk assessment, waste management principles and supply chain management



There are options to specialise in different food groups by completing a module in professional cookery.