Hospitality

BTEC First Award Level 2 in Hospitality

This course offers an engaging programme for those who are interested in hospitality. It is equivalent to one GCSE.

Throughout the course, students will engage in learning a range of culinary skills and have the opportunity to take an active role in serving food and drink. Theory lessons also provide students with an understanding of the hospitality industry and the relevant knowledge to pursue a career in the field.

Students cover 4 units throughout the 2 year course which cover a variety of topics, including Working in the Hospitality Industry and Food Safety and Health and Safety in the Hospitality Industry. One unit is practical-based, requiring students to plan, prepare, cook and finish foods suitable for serving in various hospitality settings. Practical lessons therefore form part of the timetable for this course, with a requirement for students to wear aprons and adhere to hygiene standards for food preparation and service.

Throughout the course, students will be required to complete assignments to set criteria which will make up 75% of the assessment of the course. The other 25% of the course will be assessed with an examination which will be taken in year 11. For each unit completed, students are awarded a Pass, Merit, Distinction or Distinction* grade and this will lead to an overall award.

BTEC Level 3 Subsidiary Diploma in Hospitality

This is a 60-credit qualification, completed over two years, which incorporates a specialist work-related focus and covers the key knowledge and practical skills required in the Hospitality sector. It is equivalent to one GCE A Level.

The BTEC Subsidiary Diploma in Hospitality gives students a solid foundation in the sector, enabling them to develop essential skills required for gaining employment, securing career progression, or progressing to further qualifications and training required to achieve their goals.

All units are internally assessed, with no examination units. In Year 13, students complete four units on a variety of topics, including The Hospitality Industry and Providing Customer Service in Hospitality. In Year 14, students complete a further three units, again covering a variety of hospitality-related topics, including Food and Drinks Service and Planning and Managing a Hospitality Event. For each unit completed, students are awarded a Pass, Merit, Distinction or Distinction* grade and this will lead to an overall award.

Throughout Key Stage 5, students will engage in learning a range of culinary skills and have the opportunity to take an active role in serving food and drink. Practical lessons form part of the timetable for this course, with a requirement for students to wear aprons and adhere to hygiene standards for food preparation and service.