Students will learn basic skills within a real life working environment. The skills gained, will incorporate all areas of front of house, e.g food and beverage service, reception, housekeeping, events.
Full time students attend college 3 days per week from September to June. Students will run a lunch service to the public within the training restaurant on one or two days per week, depending on the campus. This is to develop the practical experience needed.
2 subjects at National 5 and 3 at National 4. Or suitable work experience or employment.
SVQ Hospitality Supervision and Leadership or Professional Cookery or HNC Hospitality and/or take employment in industry, for instance as a Waiter/Waitress, Chef or Housekeeper
at SCQF Level 5
Business, Leisure and Tourism