National 4 Hospitality
The course consists of 4 mandatory Units, including the Added Value Unit. All Units form a coherent whole, with learners’ skills and related knowledge and understanding being systematically developed throughout the Course.
Hospitality: Cookery Skills, Techniques and Processes
Hospitality: Understanding and Using Ingredients
Hospitality: Organisational Skills for Cooking
Hospitality: Producing a Meal (Added Value Unit)