|Course title:||Hospitality and Catering|
|Available grades:||Level 1 Pass, and Level 2 Pass, Merit and Distinction.|
|Content overview:||This course will provide opportunities to get involved with hands on practical catering. You will be able to develop a knowledge of the hospitality and catering industry, whilst developing your practical cookery skills, including food preparation, presentation and service.|
|Assessment:||There are two elements – one practical examinations and one written examination.
Unit 1: The Hospitality and Catering Industry. Short and extended answer questions based around applied situations. Students will acquire knowledge of all aspects on the industry and be able to propose new hospitality and catering provision for specific locations.
Unit 2: Hospitality and Catering in Action. Students will apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of provision and kitchen and front of house operations in Unit 1, as well as personal safety in their preparations.
|Skills required to be successful:||Be willing to adopt a plan, do and review approach when doing practical activities. Being organised particularly when bringing in ingredients. Able to solve problems. Be aware of personal safety and for others in the kitchen.|
|Further study links:|| Level 1 Certificate in Introduction to Professional Food and Beverage Service Skills
Level 2 Certificate in Professional Food and Beverage Service SkillsLevel 1 or Level 2 NVQ Diploma in Professional Cookery
Level 3 NVQ Diploma in Advanced Professional CookeryLevel 3 Advanced Diploma in Food Preparation and Cookery Supervision.