Hospitality

Aim of the Course

Hospitality is the opportunity for students to hone their practical skills and to extend their transferable skills ready for work in the industry, or to develop their own personal experience. The hospitality industry has always been eclectic and continually growing in the food and beverage areas. 

At Level 1 students will develop their basic cookery skills for both food and drinks, through learning based around ingredient selection, preparation, cooking and presentation. 

At Level 2 and Level 3, classes are conducted in groups that suit the students’ strengths and interests, incorporating various aspects of learning related to possible future pathways: Front of House, such as barista or waitering; Back of House, such as cookery; and related industry areas, such as nutrition and business development. Food related careers can be found in hotels, restaurants, cafés, airlines, hospitals, rest homes, cruise ships, industry, manufacturing, retail and schools.

Future Pathways

  • food producer
  • baker
  • bar bar manager
  • barista
  • café manager
  • caterer
  • catering service manager
  • chef / cook
  • confectioner
  • delicatessen assistant
  • event manager
  • fast food manager
  • flight-attendant
  • food stylist
  • food taster/writer/critic
  • hospitality tutor
  • hotel manager
  • pastry chef
  • product developer
  • production manager
  • quality controller 
  • restaurant worker / waiter / waitress
  • sensory evaluation technician