Hospitality (SfW) National 4

What is special about this course?

The hospitality sector covers several aspects of employment, including management, reception and accommodation services. There is a shortage of skilled staff in this area, so job prospects are good.

During this course you will learn about food hygiene; table setting, serving and clearing tables;   the job roles and responsibilities of hospitality workers; dealing with customers; food preparation and cookery; planning and preparing an event and health and safety procedures when working in the kitchen. You will also spend some time learning to cook some basic dishes.

Entry requirements

You don’t need passes in specific subjects to join this course, but you need a positive attitude and you should be willing to learn new skills, and undertake a successful interview.

This course has 4 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, you 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. You will have the opportunity to evaluate your own performance in these skills in a range of practical activities. You will plan and set goals for improvement in order to enhance your employability profile.

Hospitality: Working in the Professional Kitchen

You 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

You 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

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

How will I study my course?

  • Part Time
  • Skills for Work

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


How long will my course last?


1 Academic  Year


Where can I study my course?

Start date

In most schools this course will begin in June.

Fees

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

What can I do on completion of my course?

Skills for Work: Hospitality or Professional Cookery Level 5 – at school

NC Hospitality – at college

Is there more information available online?

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This course is part of our schools-link senior phase programme and is embedded in your option choices at school. If this course is offered by your school speak to your Guidance Teacher and request an application form.

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.