Hospitality (SfW) Intermediate 1

What is special about this course?

This Skills for Work (SfW) Intermediate 1 Hospitality course will give students a broad, experiential introduction to hospitality professions, and practical experience of working in a realistic working environment is included. Skills involved in preparing, cooking, presenting and serving food and drinks are developed, and working front of house is included. The course content places emphasis throughout all Units on the employability skills and attitudes which will help to prepare candidates for the workplace.

This Intermediate 1 Hospitality course has been designed to provide an introductory qualification in hospitality which reflects the initial skills required for the hospitality industry. The course will enable candidates to develop general and practical skills, knowledge and understanding, together with employability skills and attitudes needed to work in the hospitality industry. The focus is on experiencing the professional kitchen and restaurant, learning about the different roles and responsibilities in hospitality professions and beginning to develop vocational skills and knowledge.

Component units may be studied on an individual basis.

Entry requirements

No formal entry requirements.

This Skills for Work course is open to S3/S4 pupils.

This course is at level 4 and consists of 4 mandatory units:

  • Working in the Hospitality Industry
  • Working in the Professional Kitchen
  • Working Front of House
  • Introduction to Events

Hospitality: Working in the Hospitality Industry

In the first unit, students will focus on developing an awareness of the various roles, responsibilities and career opportunities for people working in the Hospitality industry and on the employability skills identified by employers as being very important in the hospitality industry. Students will have the opportunity to evaluate their own performance in these skills in a range of practical activities. They will plan and set goals for improvement in order to enhance their employability profile.

Hospitality: Working in the Professional Kitchen

Students will learn about basic food hygiene, health and safety issues, equipment, terminology, safe knife handling, stock control and preparing, cooking, and presenting a range of commodities. This will be done in the college training kitchen, with emphasis on developing general employability skills such as following instructions carefully, seeking feedback and using this to improve skills.

Hospitality: Working Front of House

Students will learn about setting, serving and clearing tables, equipment, terminology, dealing with payments and meeting and greeting customers. This will be done in a realistic setting, with emphasis on developing general employability skills such as following instructions carefully, seeking feedback and using this to improve skills.

Hospitality: Introduction to Events

Students will be introduced to a range of events in the hospitality industry. They will also learn about aspects of event organisation, when they will be involved in planning, preparing for and producing with support, a meal for an occasion. Students will have the opportunities to use existing skills and develop new skills.

How will I study my course?

  • Part Time

 Contact the centre for information on how you will be assessed for this course.

How long will my course last?

160 Hours over 1 Year

Where can I study my course?

Start date

Please contact your local centre for more information on start date.


For the latest information on fees please see our fees policy.

What can I do on completion of my course?

Skills for Work Hospitality and Hospitality General Operations.

Is there more information available online?

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Apply for Hospitality (SfW) Intermediate 1

To enrol, or for further information on this course, please contact your local Argyll College Centre

We are delighted that you are thinking about studying at Argyll College UHI. Argyll College operates a fair and open admissions system committed to equality of opportunity and non-discrimination. We consider all applications on merit and on the basis of ability to achieve, without discrimination on grounds of age, disability, gender identity, marriage and civil partnership, pregnancy and maternity status, race, religion and/or belief, sex, sexual orientation or socio-economic background. We welcome applications from all prospective students and aim to provide appropriate and efficient services to students with disabilities.