Core units include:
Working in the hospitality industry; Food and beverage operations; Developing customer care in hospitality; Food hygiene for the hospitality industry; Health and safety in hospitality; Hospitality costing.
Optional units include:
Barista skills; Non alcoholic beverages; Events industry: an overview; Enterprise activity; Professional cookery: practical; Professional cookery: knowledge; Personal development: self and work; Information communication technology.
Relevant national qualifications at SCQF Level 4 or 5. Entry by interview.
NC in Hospitality Operations at SCQF Level 6