Hospitality
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City & Guilds Certificate in Food & Beverage Service Supervision
This qualification allows candidates to learn, develop and
practise the skills required for employment and/or career
progression in the food and beverage/front of house sector.
The qualification covers all aspects of food and beverage
service supervision and will meet the needs of the learner
who wants to work as a supervisor in front of house within
a hospitality environment.
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City & Guilds Food and Beverage - Level 2
This course is designed to allow learners to gain the skills they need for a great dining experience. It includes food services and bar service.
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City & Guilds Professional Cookery - Level 3
This course is designed for experienced chefs looking to develop their skills to a more specialist level. This qualification suits people progressing from an NVQ Level 2 or with relevant experience in industry.
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HND Hospitality Management
This course aims to equip learners with the necessary practical skills required by the hospitality industry. It will also develop management skills and promote an awareness and understanding of business principles and how they relate to the industry. This course will also include communication, supervisory and interpersonal skills.
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HND Professional Cookery
This course aims to provide the skills necessary for a career in professional cookery. It develops the knowledge base of food and food production, enhances product knowledge and menu planning skills and develops other skills needed in the hospitality industry.
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NC Hospitality
This course is designed to provide candidates with a background in hospitality. It allows candidates to develop knowledge, understanding and skills relevant to the industry. The course is packed with practical and theory modules which allow candidates to progress to Higher National Qualifications.
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Professional Cookery City & Guilds - Level 2
This one year course will provide the thorough training in culinary principles and skills stressing importance to Health, Safety and Hygiene.
This course considers the preparation, cooking and finishing of meat, poultry, fish and vegetables.
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