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Hospitality

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SVQ 3 Professional Cookery Theory

HNC Hospitality Management

USAP for Hospitality
Using Software Application Packages
SVQ Professional Cookery - SCQF Level 5
Management of Hospitality Operations 1
Management Accounting for Hospitality
Managing Financial Resources in Hospitality
Chef Auchie
HNC Professional Cookery
Hospitality Induction 2008/2009
Intermediate Food Hygiene
Organisation of Practical skills
SVQ 2 Food Production
SVQ 2 Food Services

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Phone : 01355807780

Email : info@slc.ac.uk

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