What will I do on the course?
Hospitality and Catering is an exciting and creative course where learners will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression. It will also equip learners with the knowledge, understanding and skills required to cook and prepare food. It allows them to apply the principles of nutrition, sustainability and healthy eating.
It will encourage students to cook and enable them to make informed decisions about food, nutrition and budgeting allowing them to be able to feed themselves and others affordably and nutritiously, both now and in later life. Students can also explore sustainability issues related to food, including seasonality, food miles and availability, fairtrade and freedom foods.
At its heart, this qualification focuses on nurturing students’ practical skills to give them a strong understanding of nutrition and dietary needs.
Key areas of study include:
- Hospitality and catering provision
- How hospitality and catering provisions operate
- Health & Safety
- Food Safety
- Importance of Nutrition
- Menu Planning
- Preparation, Cooking and Presentation Skills
There is a requirement for students to be able to modify recipes and create their own menus, therefore there will be some requirement for students to provide their own ingredients.
Assessment:
Written Examination worth 40% of the qualification. Questions range from short to extended answers, based around application of situations. (80 marks)
Controlled assessment worth 60% of the qualification where students will be provided with an assignment brief which will include a scenario and several tasks. (120 marks). 12 hours is given for the controlled assessment where students have to:
- Analyse the brief and recommend dishes of the customers mentioned.
- Produce production plans.
- Prepare and cook the dishes.
- Evaluate and review these dishes.
- Review own individual performance.
Due to Health and Safety restrictions, Food Technology is limited to 20 places.