Hospitality Year 1
Course Content
Introduction to Food Preparation, Cookery Processes, Food Hygiene, Service of Food, Practical Cookery Skills, Customer Care, Communication, Numeracy, Information Technology, Problem Solving, Working with Others.
SCQF Level: 4
Entry Requirements
No formal qualifications required.
Study Mode
Full-Time.
Progression To
Hospitality Year 2 or SVQ in Catering or to a more specialist study in Cookery and Food Service.
Career Path
Employment in Hospitality Industry as a Commis Chef, Food Service Assistant, Room Attendant, Kitchen Porter.
