Overview Hospitality and Catering is a vocational qualification suitable for those who wish to progress to further education or good preparation for those entering the world of work. Students will develop skills of hospitality and catering including cooking and presenting food. In addition, they will gain theoretical knowledge of the industry, nutrition and menu planning.


Topics Covered By studying Hospitality and Catering students will:

  • Understand the environment in which hospitality and catering providers operate
  • Understand how hospitality and catering provision operates
  • Understand how hospitality and catering provision meets health and safety requirements
  • Know how food can cause ill health
  • Be able to propose a hospitality and catering provision to meet specific requirements
  • Understand the importance of nutrition when planning menus.

Students will cook a wide range of different recipes that will enhance their skills and help build their confidence in the kitchen. They will also have theory lessons to ensure they are developing the knowledge needed for their written exam.


Assessment Unit 1 (Year 10):  The Hospitality and Catering Industry – Externally assessed 90 minute exam.

L01 Understand the environment in which hospitality and catering providers operate.

L02 Understand how hospitality and catering provisions operate.

L03 Understand how hospitality and catering provision meets health and safety requirements.

LO4 Know how food can cause ill health.

LO5 Be able to propose a hospitality and catering provision to meet specific requirements.

Unit 2 (Year 11):  Hospitality and Catering in Action – Internally assessed task.

LO1 understand the importance of nutrition when planning menus.

LO2 understand menu planning.

LO3 be able to cook dishes.


 

Grades awarded:  Level 1 Pass, Level 2 Pass, Level 2 Merit, Level 2 Distinction, Level 2 Distinction *