B.Tech in Nanotechnology
Course Structure
There are 33 units in this qualification out of which 26 are core units and 7 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace.
This course is delivered in 2 stages; Stage 1 is for 55 weeks and Stage 2 is between 26 and 30 weeks.
Entry Requirement
| Admissions Requirements | |
|---|---|
| General Admissions Requirements | This course includes practical units and industry placement (work-based training) components of 360 hours to be completed in the hospitality workplace kitchen. Out of 360 hours of Industry placement, students will need to complete 48 service periods in a commercial kitchen to complete the unit SITHCCC020 Work Effectively as a Cook. Likewise, students need to do 12 service periods in a commercial kitchen for the unit SITHKOP005 Co-ordinate cooking operations.This course includes practical units and industry placement (work-based training) components of 360 hours to be completed in the hospitality workplace kitchen. Out of 360 hours of Industry placement, students will need to complete 48 service periods in a commercial kitchen to complete the unit SITHCCC020 Work Effectively as a Cook. Likewise, students need to do 12 service periods in a commercial kitchen for the unit SITHKOP005 Co-ordinate cooking operations. |
Career Opportunities
This qualification provides a pathway to work as a Chef or Chef de partie in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops
Internship or Work Placements
This course includes practical units and industry placement (work-based training) components of 360 hours to be completed in the hospitality workplace kitchen. Out of 360 hours of Industry placement, students will need to complete 48 service periods in a commercial kitchen to complete the unit SITHCCC020 Work Effectively as a Cook. Likewise, students need to do 12 service periods in a commercial kitchen for the unit SITHKOP005 Co-ordinate cooking operations.