Clydebank Campus, Greenock (Finnart Street) Campus
This course provides a general introduction to the basic skills necessary for employment in a wide variety of jobs in hospitality. It is ideally suited to school leavers who want to work in the hospitality industry and have little or no hospitality experience.
Food Hygiene for the Hospitality Industry; Food Preparation Techniques: An Introduction; Cookery Processes an Introduction; Hospitality: Organisation of Practical Skills; Craft Baking: An Introduction;
Cake Decoration: An Introduction; Bread Making; Provide a Table and Tray Service; Counter Service and other units.
No formal entry requirements. Interview.
NC Professional Cookery (Level 5); Modern Apprenticeship in catering, or a role in hospitality as a kitchen porter or commis chef.
Hospitality and Professional Cookery