Hospitality & Catering

Why should you choose this course?

BTEC Firsts in Hospitality can help you take your first steps towards a career in events, catering or accommodation. You will learn essential skills such as planning and running an event, preparing and serving food and drink, and delivering first-class customer service.

BTEC Firsts in Hospitality provide a broad, solid foundation for progression to Level 3 and employment within the Hospitality sector. Employers are keen to take on workers that have an understanding of how the hospitality industry operates as well as being able to step straight in to a hospitality role with minimal additional training

This course is designed to:

● inspire and enthuse learners to consider a career in the hospitality industry, rather than just being a customer or patron

● support progression to a more specialised level 3 vocational or academic hospitality and catering course or an apprenticeship in hospitality and catering

● give learners the opportunity to gain a broad understanding and knowledge of, and skills in, the hospitality industry

● give learners the potential opportunity to enter employment within a wide range of junior job roles across the hospitality industry, for example waiter/waitress, assistant front-of-house staff, temporary events/matchday hospitality staff, concessions catering assistants, fast food servers.

What will you study as part of this course?

The core units you will study are:

Unit 1: Introducing the Hospitality Industry – This unit is externally assessed and covers the different aspects of the hospitality industry, looking at its component parts and the different products and services that are offered as well as the essential processes involved in operating a hospitality business.

Unit 2: Working in the Hospitality Industry – this unit covers the importance of team working and customer service for working in a variety of roles within the hospitality industry, and looks at other important aspects such as personal appearance and personal attributes necessary to work successfully.

The mandatory unit you will study is:

Unit 3: Food Safety and Health and Safety in Hospitality – This unit is internally assessed and contains key knowledge applicable across the hospitality industry that is vital for progression. This unit will benefit learners by contributing to their future employability in the industry. It complements skills units within the qualification by looking at the legislation and requirements behind the products and services provided. In this unit, learners will discover various aspects of health and safety and food safety law in relation to those working in the hospitality industry, as well as food safety and health and safety training mapped against industry requirements.

The Optional Specialist Unit you will study is:

Unit 6: Planning, Preparing, Cooking and Finishing Food - In this unit learners will explore the understanding and skills required for proficiency in planning, preparing, cooking and finishing a range of food types.

The optional specialist unit offered within this qualification builds on the core and provide learners with an opportunity to develop a wider understanding and appreciation of the hospitality industry, depending on their interests and motivation. The optional specialist unit include the underpinning knowledge required for a broad understanding of the hospitality industry.

How is the course assessed?

75% coursework

25% externally assessed online examination (1 unit)

What qualifications could you achieve?

Pearson BTEC Level 1/Level 2 First Award in Hospitality

What further career options and pathways are available to you after this course?

The Pearson BTEC Level 1/Level 2 First Award in Hospitality provides the skills, knowledge and understanding for level 2 learners to progress to:

● other level 2 vocational qualifications

● level 3 vocational qualifications, such as BTEC Nationals, specifically the Pearson BTEC Level 3 in Hospitality

● related academic qualifications

● employment within the hospitality industry for example, working in junior roles such as assistant chef, waiter/waitress, hotel porter, assistant front-of-house staff, temporary events/matchday hospitality staff, concessions catering assistants, fast food servers, etc or apprenticeships in hospitality and catering.

Learners who achieve the qualification at Level 1 may progress to related level 2 vocational or academic qualifications, such as BTECs or GCSEs.

To view the Scheme of Work for Hospitality & Catering, please click here

To view the Knowledge Organisers for Hospitality & Catering, please click here