Home Economics

Hospitality: Skills for Work

National 4 and National 5

These courses provide a broad, experimental introduction to hospitality professions.  The focus is on experiencing the professional kitchen and restaurant; learning about the different roles and responsibilities in hospitality professions.  Practical experiences of working in a realistic working environment are included.  Skills involved in preparing, cooking, presenting and serving food and drinks are developed and working front of house (i.e. directly with customers) is included.  Emphasis throughout all the Units is on employability skills and attitudes which will help prepare candidates for any workplace.

National 4 and National 5 are taught separately and are not bi-level classes.

The general aims of this Course are to:  

  • Provide candidates with a broad introduction to the hospitality industry
  • Allow candidates to experience vocationally related learning
  • Encourage candidates to develop a good work ethic
  • Encourage candidates to take responsibility for their own learning and development
  • Provide opportunities to develop a range of Core Skills
  • Facilitate progression to further education and/or training

There are four mandatory units:

1) Working in the Hospitality Industry

2) Working in the Professional Kitchen

3) Working Front of House and

4) Introduction to Events

Entry requirement –  National 4 – none.

National 5 – normally a pass at National 4, however, pupils who have relevant work experience in Hospitality may go directly to National 5.

Home Learning

Home learning activities and extra tasks related to working with industry are an important part of all courses.

Course assessment

There is no external assessment for this Course. To achieve the Course award the candidate must successfully achieve all the Units which make up the Course.

Further Information

SQA Subjects Pages – http://goo.gl/uBaz0

Education Scotland Subject Pages – http://goo.gl/A2i1f