-
Year 12 Content
The Hospitality Industry: This unit enables learners to gain knowledge and understanding of the hospitality industry, the classification systems and standards used and the organisation and structure of hospitality businesses.
Contemporary World Food: The aim of this unit is to enable learners to gain knowledge of the commodities used in contemporary world food and gain skills to plan menus, prepare, cook, present and review contemporary world dishes.
Principles of Supervising Customer Service Performance in Hospitality, Leisure Travel & Tourism: This unit will provide in-depth knowledge of how to supervise customer service performance in the hospitality, leisure travel and tourism sector. The unit will be appropriate for supervisors and managers whose responsibilities include managing staff.
European Food: The aim of this unit is to enable learners to gain knowledge of the equipment, commodities and methods required to prepare and cook European food, styles of food and types of dishes that are created in Europe and develop skills in preparing, cooking and reviewing European dishes.
Year 13 Content
Providing Customer Service in Hospitality: The aim of this unit is to enable learners to gain understanding of the role of communication, presentation and teamwork in customer service and develop customer service skills in hospitality.
Asian Food: The aim of this unit is to enable learners to gain knowledge of the equipment, commodities, storage and cooking methods required to prepare and cook Asian food, the historical influences on Asian food, the styles of food, and the types of dishes that are prepared and cooked in Asia and gain skills in preparing, cooking and reviewing Asian dishes.
Advanced Skills and Techniques in Producing Deserts and Petit Fours: The aim of this unit is to enable the candidate to develop the necessary advanced skills, knowledge and understanding of the principles in producing hot, cold and frozen desserts and petits fours and friandises. The emphasis in this unit is to develop precision, speed and control in existing skills and develop more refined and advanced techniques.
Assessment
Students are expected to complete a coursework folder, bringing together assignments catered to the campus’ professional resources. The assignments are written to reflect ‘real-world’ situations which give students a vocational feel to their learning. Each assignment gives students the opportunity to meet Pass, Merit and Distinction criteria. The units’ final grades, combined, give the student a final course grade.
Entry Requirements
Students should have a Merit grade in Level 2 Hospitality and Catering or a related course of study, or grade C or above in a related GCSE.
Career Progression
Students can progress to junior level catering positions in the hospitality industry. If learners wish to improve their academic knowledge in Hospitality and Catering they may apply to further or Higher Education opportunities including Advanced Diplomas and International Management Degrees.