Catering and Hospitality (Double Award BTEC)

What are the Key Features?
BTEC First Certificate is a three unit vocational qualification at level 2 (equivalent to 2 GCSEs).

Students study topics within three general units:
• Exploring the Hospitality industry (unit 1)
• Basic culinary skills (unit 2)
• Planning and running a Hospitality event (unit 3)

Students are expected to complete 60 to 70 minutes of homework each week which will usually be related to the unit being studied.

How is the course taught?
Students use a broad range of skills and knowledge in a vocational context which gives the opportunity to work individually, in pairs, small groups or as a class depending on which format best suits the learning objectives. This is not just a practical subject. Students complete units to pass the course. Within the course students spend 9 hours of e-learning to complete the foundation food safety certificate in hygiene. Students are expected to supply ingredients for practical lessons and are required to purchases a white apron.

How is it assessed?
Students will be assessed on a grading scale of pass, merit and distinction which is applied to all the units. There are four areas in each unit that underpin the assessment criteria;

• Application of knowledge and understanding
• Development of practical and technical skills
• Personal development
• Application of key skills

Why study this course?
This course gives students a more vocational taster of the hospitality industry. It provides a suitable foundation for further study within this area, such as a BTEC National in Hospitality and HND in Hospitality Management