Skills for Work National 5 (SCQF Level 5)


  • Professional Cookery, Hospitality & Events Management

Why take this course?

This course will provide you with skills and knowledge required to work in the kitchen and in front of house operations within catering/hospitality establishments.

You will learn valuable customer service skills as well as the importance of team work and how to develop the appropriate work ethics. You will study the background theory of food hygiene, and health and safety, so that you can apply the theory in practice in all of your practical activities. You will learn how to prepare, cook and present food to industry standards, as well as how to serve food and drink to customers who visit the College’s popular training restaurant and bistro.

What you will experience

Throughout the course you will undergo significant personal development, and build organisational and planning skills, as well as a strong level of commercial awareness. You will undertake a combination of research tasks and take part in practical and theory lessons. The course is made up of the following mandatory units:

  1. Developing skills for Working in Hospitality
  2. Developing Skills for Working in the Professional Kitchen
  3. Front of House Operations
  4. Events

The course is very hands on, with a lot of time spent in the training kitchen and a lot of time spent serving food and dealing with customers.

Assessment is continuous and will involve written tasks, role play and observation of your practical skills.