Hospitality Training

At The Vinery, we offer comprehensive training in the hospitality sector. Our in-house kitchen provides training in cooking, food preparation, food safety, and nutrition. This prepares individuals for careers in the culinary and hospitality industry.

For those interested in the technical aspects of food production, we offer training in food science and quality control, leading to positions in food manufacturing and quality assurance. Our café focuses on service skills, including food and customer service, food safety, menu planning, and café management. Participants gain skills related to retail and food sales and have the opportunity to earn accredited qualifications and participate in work placements.

A structured six-week programme provides participants with a comprehensive understanding of the hospitality sector – this will be followed up with 20 weeks (on average) support.

Week 1: Introduction to Hospitality and Culinary Basics
• Welcome and orientation to The Vinery and the programme.
• Exploring career opportunities in the hospitality industry.
• Introduction to kitchen safety, food hygiene, and accredited elements including Food Hygiene, Health and Safety, REHIS.
• Basic cooking techniques, food preparation, and hands-on experience in the kitchen.
• Discussing dietary requirements and considerations in food preparation.

Week 2: Culinary Skills Development
• Advanced cooking techniques, culinary creativity, and different dietary needs.
• Food safety, sanitation standards, and the role of dietary preferences.
• Learning about various cuisines, menu planning, and accommodating dietary restrictions.
• Creating dishes and plating techniques.

Week 3: Food Science and Quality Control
• Introduction to food science and its importance in the industry, including specialised diets.
• Food preservation methods, techniques.
• Quality control and food safety regulations.
• Hands-on experiments in the kitchen.

Week 4: Café Management and Service Skills
• Introduction to café management and its role in the hospitality industry.
• Customer service principles, best practices, and serving customers with diverse dietary needs.
• Menu planning, pricing strategies, and designing menus with dietary options.
• Café operation, organisation, and managing dietary requests.
• Group activity in managing the café.

Week 5: Food Sales and Service Experience
• Understanding retail and food sales.
• Hands-on experience in food sales and effective customer interactions, considering different dietary requirements.
• Learning about upselling, cross-selling, and customer service.
• Menu tasting and customer feedback analysis.
• Preparing for work placements.

Week 6: Work Placements and Certification
• Preparation for work placements
• Participants begin their work placements in local cafes, restaurants or catering companies.
• Debriefing and sharing experiences from work placements.
• Awarding of accredited qualifications and certificates.
• Graduation and celebration of accomplishments.
• 1:1 Progression Support, helping individuals plan their next steps.

If you’d like to find out more, contact us by emailing thevinery@aberdeenfoyer.com    

Or please pop in and ask for Richard.