Venues

Main campus, Virtual Learning Environment (VLE)

Content

This course will provide you with an overview of the hospitality industry with a focus on key skills common to all customer-facing roles.

Content:

Professional cookery: practical; Professional cookery: knowledge; Working in the hospitality industry; Food hygiene for the hospitality industry; Health and safety in hospitality; Developing customer care in hospitality; Food and beverage operations; Hospitality costing; Pastry; Alcoholic beverages; Non-alcoholic beverages.

Entry Requirements

4 subjects at National 4 including English, or relevant national qualifications at SCQF Level 4.

Progression Routes

NQ Hospitality Operations (Level 6)