Hospitality - Basic Recipe Costing and Menu Planning SCQF Level 6

What is special about this course?

The Basic Recipe Costing and Menu Planning course will suit you if you have some basic skills and experience as a chef, from a role where you work under supervision.

The Hospitality industry, no matter what level or position, requires people who have an understanding of basic cost control.  Menu planning skills will be hugely beneficial to anyone wishing to get involved in devising menus, whilst balancing cost and providing a suitable choice for customers.

This qualification can be used as an additional skill that can be added to existing hospitality qualifications if you are working in a cafe, hotel or restaurant or looking to set up your own business.

This course is ideal if you are coming straight from school and wish to seek a career in the hospitality industry.

Special Features
• You can study flexibly part-time across the duration of 40 hours online and face-to-face
• Learning can be contextualised to your own circumstances
• You will learn relevant cost control skills

Entry requirements

Relevant SCQF Level 5 award.

Students with appropriate industrial experience will also be considered.

Catering operations, costs and menu planning

The aim of this unit is to provide the basic knowledge about kitchen organisation and the principles of menu planning.

It will also increase awareness about the costing of dishes, and the elements of costs to be considered when calculating selling prices.

The unit also provides the opportunity for you to undertake the practical application of calculating gross and net profits and setting selling prices for menus and dish items.

Core and essential skills will be developed as part of this course:
• Communication in written form and verbal form as part of a team
• Numeracy with menu and recipe costings
• IT as part of the assessment and portfolio submission
• Essential skills as part of a kitchen brigade (teamwork, timekeeping, problem solving and self-management)

Equipment

No equipment or kit requirements.

How will I study my course?

  • Part Time

Flexible delivery includes face-to-face introduction and then online delivery and support. 

You will have the opportunity to contextualise the unit to suit your own circumstances.


How long will my course last?


Part-time: 40 hours (Cost £80)


Where can I study my course?

    • Moray College UHI

Start date

September

Fees

The good news is that depending on your personal circumstances there are a wide range of bursaries, grants and allowances available to fund your college studies.

What can I do on completion of my course?

On successful completion of this course, you could go on to further study opportunities or enter the workplace as a trainee or commis chef. 

Employment in hotels, restaurants, coffee shops, hospital, care homes and a number of other businesses who require trained kitchen staff to operate.

Is there more information available online?

QR Code - scan to visit course page

You can use the above QR code to connect directly to the course details.

Apply for Hospitality - Basic Recipe Costing and Menu Planning SCQF Level 6

I want to start in 2019/20
I want to start in 2020/21

We are delighted that you are thinking about studying at Moray College UHI. Moray College operates a fair and open admissions system committed to equality of opportunity and non-discrimination. We consider all applications on merit and on the basis of ability to achieve, without discrimination on grounds of age, disability, gender identity, marriage and civil partnership, pregnancy and maternity status, race, religion and/or belief, sex, sexual orientation or socio-economic background. We welcome applications from all prospective students and aim to provide appropriate and efficient services to students with disabilities.