Hospitality and Catering

Year 10 and 11

The level 1/2 award in Hospitality and Catering, offers an opportunity for students to make connections between theory and practice so they are able to apply their understanding of food and nutrition, food safety, food hygiene, job roles within the hospitality industry, healthy eating and practical cooking. The content of the course is divided into four sections. Students will learn about the relationship between diet, nutrition and health, as well as the effects of poor diet on health. Students will understand the economic, environmental, ethical and  socio-cultural influences of food availability and production process on diet and healthy choices. Students will demonstrate their knowledge and understanding of functional and nutritional properties, sensory qualities and food safety considerations when preparing, processing, storing, cooking and serving food. Students will demonstrate effective and safe cooking skills when planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment. They will explore a range of ingredients and processes from different culinary traditions, including traditional British cuisine and other international cuisines. Through the Level 2 Hospitality and catering course students will learn about how the Hospitality and Catering industry works from job roles and service

types, to legislation to protect employees and consumers. They will also develop their knowledge and understanding of nutrition, healthy eating, food preparation, hygiene, cooking techniques, and sensory characteristics, preparing them for both a career in this industry.

The hospitality and catering sectors include all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs, and bars. It also includes airlines, tourist attractions, hospitals and sports venues; businesses where hospitality and catering is not their primary service but is increasingly important to their success. According to the British Hospitality Association, hospitality and catering is a major employer of people in the UK.

Year 12 and 13

BTEC Level 3 Hospitality aims to prepare students for work or further study in the hospitality industry. At the end of the course students should have enhanced their knowledge of the hospitality industry, developed their practical skills, and improved their employability skills. Students also have the opportunity to practice their Hospitality and Catering skills through school events, such as open evening, pensioners afternoon tea and events that students have planned as part of their coursework. These practical skills prepare them for jobs within the industry. The course is based on 100% course assessment. All units require extensive written work, including research for practical assignments and evaluations. One unit is completed each half-term and can be completed as written reports, PowerPoint presentations, and practical sessions in the catering kitchen or discussion/verbal reports.