Hospitality & Catering
Hospitality & Catering
Hospitality and Catering Level 1/2 course provides an opportunity for you to develop skills, which can be used to work in a range of professions eg: chef, catering assistant, restaurant or bar manager to food technologist. This would be a basis for further study on an apprenticeship, further or higher education.
We expect you to arrive with a creative and committed attitude to your work. You will develop new ideas and skills, which are designed to support students who are interested in working in the Hospitality and Catering industry. You will learn about new ingredients and techniques, which will develop your abilities to new found heights!
You will need knowledge of good health and safety practice, you must be able to demonstrate competence in a range of practical food skills, methods and processes to produce quality outcomes. You must be prepared to work in a group and independently. You will need to have good time management and personal organisation skills, which are essential if deadlines are to be met successfully.
You will have the opportunity to develop and improve transferrable skills including problem solving, customer service, computer skills and teamwork.
Summary of Assessment
Unit 1: The hospitality and catering industry
Written examination: 1 hour 20 minutes
40% of qualification
80 marks
Unit 2: Hospitality and catering in action
Controlled assessment: approximately 12 hours
60% of qualification
120 marks
Careers leading from this qualification
Hospitality and catering is a dynamic, vibrant and innovative sector delivering vital jobs, growth and investment in the heart of our local communities - important culturally, socially and economically. Hospitality is the 3rd largest private sector employer in the UK.
Businesses which make up the hospitality sector include hotels, restaurants, coffee shops, pubs andbars, leisure parks, stadia, nightclubs, contract caterers, food service operators, entertainment and visitor attractions. Employment can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers, and food technologists working for supermarket chains.