This course is suitable for anyone starting their career in hospitality with no previous experience.
Health and Safety in the Work Environment; Effective Working Relationships (teamwork); Higher Food Hygiene. Plus 11 "Prepare and / or Cook and Finish Complex Dishes" from the following: Meat; Poultry; Fish; Vegetables; Hot Sauces; Dressings and Cold Sauces; Soups; Cold Desserts; Hot Desserts.
No formal entry requirements. You should be able to provide a reference.
NC Hospitality Operations or Professional Cookery at SCQF Level 5
at SCQF Level 4
Hospitality and Professional Cookery