This course is suitable for students who require ESOL support.
The course covers the following ESOL subjects and Professional Cookery units:
Grammar in Action; Successful Job Hunting; Introduction to Personal Development; Vocabulary in Action; Professional Cookery: Practical; Professional Cookery: Knowledge; Professional Cookery: Kitchen Operations; Food Hygiene for the Hospitality Industry; Stocks, Sauces and Soups; Pastry; Food Service Styles; Food and Beverage Operations.
No formal entry requirements. Entry subject to interview.
NQ Professional Cookery (Level 6), SVQ Hospitality at SCQF Level 6 or entry level employment.
Hospitality and Professional Cookery