Introduction to Hospitality and Professional Cookery

Course Content

This highly practical course is designed to give candidates an introduction to Professional Cookery and Hospitality through a wide range of units providing a broad overview of the Hospitality sector and the career opportunities within it. Some of the units that will be covered will include Food Hygiene, Working Front of House; Hospitality Events; Developing Skills for Working in Hospitality; Developing Skills for Working in a Professional Kitchen and Craft Baking. Provide service within our café style classroom and commercially fitted kitchens.  

Entry Requirements

To have completed four years of secondary education. Applicants may be asked to provide a reference.

Method of Assessment

Internal continuous assessments using various methods including open-book assessments, closed-book assessments, observations and projects.

Future Prospects

This level 4 introductory course will offer students a progression pathway onto a SCQF level 5. Alternatively, students may opt to find industry employment and can continue their skills development.