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Hospitality and Catering

Level:                              BTEC National Diploma 120 credit (2 A Levels)

 

                                        BTEC National Certificate in Hospitality and Catering Principles (Professional Cookery) (1 AS Level)

 

                                        BTEC National Certificate in Food Safety

 

Exam Board:                    Edexcel

 

Assessment:                     100% Coursework —Teacher Observation, Student Logs, Digital Images and DVD

 

Entry Requirements:        GCSE C in English, genuine interest in the food/catering industry

 

Overview of the course

This course is designed to give you a range of cookery and leadership skills for the Hospitality industry. You will need excellent communication, commitment and cooperation skills.

What will you study?

In Year 12, you will study the following units:

Unit 1: The Hospitality Industry

Unit 2: Principles of Supervising Customer Service Performance

Unit 3: Providing Customer Service in Hospitality

Unit 4: Finance Control in Hospitality

Unit10: European Food

Unit 11: Asian Food

Unit 12: Contemporary World Food

Unit 13: Advanced Skills and Techniques In Producing Desserts and Petits Fours

 

In Year 13, you will study the following units:

Unit 1: Development of Working Relationships in Hospitality

Unit 2: Health, Safety and Security in the Hospitality Working Environment

Unit 3: Preparation, Cooking and Finishing of Hot Sauces

Unit 4: Preparation, Cooking and Finishing of Dressings and Cold Sauces

Unit 5: Preparation, Cooking and Finishing of Fish Dishes

Unit 6: Preparation, Cooking and Finishing of Meat Dishes

Unit 7: Preparation, Cooking and Finishing of Poultry Dishes

Unit 8: Preparation, Cooking and Finishing of Vegetable Dishes

Higher Education Pathways:

BTEC Level 4 in Principles of Hospitality Management, NVQ in Professional Cookery or Degree

Careers:

Chef, Hotel Manager, Events Manager, Restaurateur

 

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