COURSE CONTENT

Core units include:
• Service of food and drink
• Food & 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 & enterprise
• Event organisation

ENTRY REQUIREMENTS

• SVQ 2 in Professional Cookery
• SVQ 2 in Food & Beverage Service
• Hospitality Intermediate 2
• National 4 or Standard Grade English – General
• Relevant industrial experience
• Successful performance at interview

NEXT STEP COURSE OPTIONS

HNC Hospitality

JOB OPTIONS

A range of areas within the hospitality industry

DURATION

6 months

START DATE

January 2019