NC Hospitality Operations

Course Content

The course is designed to enable learners to develop the practical skills and knowledge required to progress in employment or further education. The practical aspects of the course are facilitated in our Café Bar, Training Restaurant and Kitchen providing a realistic learning environment where learners provide a breakfast and a lunch service. A range of units will be covered including: Working in the Hospitality Industry; Food and Beverage Operations; Developing Customer Care in Hospitality; Hospitality Costing; Event Organisation; Cookery Processes; Food Preparation Techniques; Organisation of Practical Skills; Health and Safety in Hospitality; Food Hygiene; Barista Skills and Non-alcoholic Beverages.

Entry Requirements

National 4 Hospitality school qualifications or any other relevant SCQF Level 4 qualification Hospitality and Professional Cookery or at least one year experience in the industry. Applicants may be asked to provide a reference.

Method of Assessment

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

Future Prospects

Successful completion of the course enables progression to study Advanced Certificate in Hospitality Operations at Level 6 and enhances employment opportunities within the hospitality industry.