This course is designed to enable candidates to obtain the key competencies required for entry into operational, supervisory and management positions in a wide range of hospitality businesses. Mandatory units include; Hospitality Industry; Hospitality Supervision; Hospitality Financial and Control Systems; Food Hygiene Intermediate; Food and Beverage Service and Graded Unit.
1 Higher, or relevant national qualifications at SCQF Level 6.
Relevant HND or degree course.
Hospitality and Professional Cookery