Hospitality and Tourism Academy
Our Hospitality and Tourism Academy (HATA) gives you the chance to train in a real working environment at our on-campus Beechtree Restaurant.
Through your studies, you’ll learn by doing, preparing, cooking and serving food to real customers while building the skills employers are looking for. You’ll develop experience in food service, hospitality operations and health and safety, while gaining confidence in delivering excellent customer care and working as part of a team in a fast-paced setting.
Alongside practical experience, you’ll build strong industry links and develop a clear understanding of how the sector works, opening up opportunities across roles such as professional cookery, food and beverage service, events and customer-facing positions.
Explore our courses
Hospitality Operation courses
Cookery courses
Food Hygiene Certifications
What’s Next?
You can go onto further study or careers including:
- kitchen assistants
- trainee waiter/chef
- Commis Chef or Commis du Rang
- Chef de Partie
- senior waiting management
- menu development
- professional bar, food and event services
- hospitality operations and management
- front-of-house and customer-facing roles
What our students say
Rowan Doel – Hospitality Operations (SCQF Level 6)
The course has definitely allowed me to learn and understand how to study and finding methods that I work for me. It’s better than being told what to study.
I’ve had a lot of good support, what has worked for me is emailing my lecturers directly when I have problems. They always get back to me.
Laura Baker – Professional Cookery (Day Release)
The reason why I absolutely love this course is because it's the way in which the theory is usually blended with the practical. So going up to the classroom, doing some theory and then coming down into the kitchen to apply it into context.
I've learned so much and much more in different ways than I thought I was going to. I came onto the course thinking, I'm going to train as a chef and I'll learn how to cook. But it's all the auxiliary kind of learning that you get up to that you don't realise you're taking in until you go out into an industry or you meet someone, you think, oh yeah, I've learned that.