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)