Hospitality and Catering
Vocational Certificate
What will I study?
Hospitality and Catering is a dynamic, vibrant and innovative sector delivering vital jobs, growth and investment in our local communities.
It employs 2.9 million people and generates £130BN in economic activity.
This qualification is made up of 2 units.
Unit 1: The Hospitality and Catering industry
You will learn about the hospitality and catering industry, the types of hospitality and catering providers and about working in the industry. Learn about health and safety, and food safety in hospitality and catering, as well as food related causes of ill health.
Unit 2: Hospitality and Catering in action
You will learn about the importance of nutrition and how cooking methods can impact on nutritional value. Learn how to plan nutritious menus as well as factors which affect menu planning. You will learn the skills and techniques needed to prepare, cook and present dishes as well as learning how to review your work effectively.
How will I be assessed?
You will be assessed through a written examination and an assignment.
Unit 1 will be assessed through an exam, which is worth 40% of your qualification.
In Unit 2 you will complete an assignment where you will plan and prepare a menu in response to a brief. This will be worth 60% of your qualification and will take 12 hours.
Teaching and learning approaches
Strategies include :
- practical work, using food-tasting and testing;
- use of surveys, questionnaires, the internet and ICT
- study of the theoretical aspects of the topics mentioned above.
You will learn how to:
- prepare food suitable for a variety of home situations;
- explore and investigate food;
- carry out individual research;
- apply the skills learned in coursework to the examination paper.
Enrichment opportunities
People whose work involves food have special responsibilities for safeguarding the health of customers.
They must ensure that the food they handle does not cause illness, injury or any other problem. There are many laws regulating the production and sale of food. This course concentrates on the basic principles of good practice that are involved in handling food safely at work.
Topics include: microbiology and illness; contamination and prevention of illness; personal hygiene; cleaning and disinfection; food pests; premises and equipment; and food safety and control.
Pupils will get the chance to show case their skills at school events.
Independent Work
Homework is set weekly and will take various forms; it could be research based or a stand alone piece or preparation for practical work. There are also a range of tasks and resources to help with homework on resources and Show My Homework
The Future
There are good opportunities for skilled people to work in the food industry in product development, manufacturing, retailing and hotel and catering management, teaching, consumer services, as a sport dietician or nutritionist, or in marketing. Such people need to be flexible, good communicators, willing to work in teams, and be computer literate.
Further information
Speak to Mrs. Crouch or your current Food subject teacher.
