We offer a vocational hospitality and catering course from Year 9 onwards. Students will develop their understanding and experience of the hospitality and catering industry, learning the health, hygiene and techniques to develop a range of meals and dishes for a particular event. Students will work professionally and collaboratively to develop branding, marketing and advertising of the event.
As an additional qualification, students will partake in a certificate for food hygiene.
1. Unit 1: The Hospitality and Catering Industry
Learners apply their learning by considering all aspects of the vocational sector. They should acquire knowledge of all aspects of the industry and be able to propose new hospitality and catering provision for specific locations. Learners will be able to use their learning of different types of establishment and job roles to determine the best option. They will then apply their learning in relation to front of house and kitchen operations to determine how the proposed hospitality and catering provision will operate efficiently legally and financially viably whilst meeting the needs of their potential market. This unit provides a broad introduction to the vocational sector in a way that is purposeful and develops a range of transferable skills.
Unit 2: Hospitality and Catering in Action
Learners 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. The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners. This extends the learners appreciation of the whole vocational area beyond the kitchen environment.
Students will sit an externally set assessment in the form of a 90-minute exam.
Catering Department
Miss H Morrey– Subject Leader
