[Ari]

Also, on the SCC itself I’ve had in on good account if you come from a strict background of high end restaurants it’s pretty elementary, as much of it is the same stuff you would have covered during your Apprenticeship. Hygiene, fridge temps, documentation etc. Where the SCC was really tripping people up when it was implemented was the Yacht Chefs who had migrated into the position or were self taught (Which is still a viable path, just some aspects of the training are glossed over).

So when you do sit your SCC you may very well find it quite easy.