Ross McMillan
SVQ Level 2 Preparation and Cooking - Modern Apprenticeship
Why FVC:
When I first started two years ago I was originally offered the chance of going to the Raploch Campus to do my qualification, but I decided to stay at the Compass Catering Kitchen at the Stirling Management Centre as it is teaching me everything I need to know. This joined with the FVC qualification is just what I need.
Favourite Moment:
My favourite moment so far is learning how to de-bone a chicken! Once you know how to do it you never forget it.
Chosen Career:
I want to be a top class chef and maybe years from now own my own restaurant.
Expected:
I expected the course to take longer than it has for me, but because of the good teaching and the great training I get from working at the management centre I am racing through the units.
Unexpected:
I didn't expect to be moving on to the SVQ Level 3 so quickly!
AOQ:
The FVC course has been really useful for me and I would definitely recommend it to up and coming chefs.
