Core units include:
Service of food and drink; Food and beverage product knowledge; Food hygiene for the hospitality industry; Restaurant food production with menu planning; Customer care; Accommodation; Front office.
Optional units include:
Personal development; Work placement; Business and enterprise; Event organisation.
English at National 4 plus SVQ Professional Cookery or Food and Beverage Service at SCQF Level 5, or other relevant national qualifications at SCQF Level 5. Relevant industrial experience. Successful interview.
Hospitality and Professional Cookery