Students will spend some time looking at the organisational aims of hospitality establishments and at the  products and the services they provide. They will identify and study the range of jobs that are needed in the establishments. This unit has a high employability skills content.

Students will work as a member of a team in menu planning, food preparation and cooking. This will include knife skills, storage of dishes, food hygiene, health and safety as well as learning about equipment and technical words and terms. 

Students will learn about reception and customer care skills as well as serving food and drinks to the customers at different events.

Students will work as part of team to plan, organise, run and evaluate a small scale hospitality event.   This will bring together most of the skills learned in the other units.

There are no optional units for this course

SVQs are workplace based training opportunities assessed by your local college. For instance you might work in a play group or nursery and be assessed for SVQ level 2 or 3 in early education and childcare. To find your local college please click here, or discover more about what SVQs are in the glossary.

These are usually National Certificate (NC) courses as a full-time college student.   They give students knowledge and skills training which will be certificated with the SQA.   They can lead on to HNC, HND and degree courses.

You may be able to get an employer to take you on with your Intermediate 1 or 2 certificate, with the offer of on the job training or  a modern apprenticeship.   You need to be quite clear what is on offer before accepting such a post.  In the construction trades you should use the CITB or SECTT pathways.