Venues

Main campus, Virtual Learning Environment (VLE)

Content

This course will provide you with hands on experience in both kitchen and food and beverage roles.

You will develop the vital skills for working in hospitality whilst also building confidence.

Content includes:

Professional Cookery: Practical; Professional Cookery: Knowledge; Food Hygiene; Pastry
Leading a Hospitality Team; Customer Care Excellence; Food and Beverage Operations; Barista Skills; Alcoholic Beverages.

Entry Requirements

4 subjects at National 5 including English, or NC Hospitality Operations (Level 5), or other relevant national qualifications at SCQF Level 5.

Progression Routes

Relevant HNC