Hospitality Year 3
Course Content
Subjects include: Food Hygiene, Food Product Knowledge, Restaurant Food Production With Menu Planning, Stocks & Sauces, Food Production & presentation Skills, Organisation of Practical skills, Customer Care.
SCQF Level: 5
Entry Requirements:
Successful completion of Hospitality Year 2 of 12 relevant Catering Units or Cookery related work experience.
Study Mode:
Full-Time
Progression To:
HNC Hospitality Operations, HNC Professional Cookery or SVQ Level 3 Catering and Hospitality.
Career Paths:
Employment as a Chef, Pastry Chef or Cook in an extremely wide range of establishments.
