Chef Auchie

SVQ 3 is a progression from SVQ at level 2 in that students are expected to have a consistency in professional practices across the board.

The cookery is based on 'complex' dishes which include soups, meat, fish, poultry and pastry products.

The academic year is supplemented by 'Gourmet Evenings', competition work, educational visits and also the possibility of a North American Culinary exchange. 

David Auchie,

Course Leader.