Is Hospitality for you?
The Hospitality specification is designed to
encourage students to:

  • Gain an understanding of the scale and diversity of the Hospitality industry and the different systems used to classify them.
  • Also to develop an understanding of how hospitality businesses are structured and different business that support them.
  • Know the equipment, commodities and methods required to prepare and cook different examples of cuisine and the styles of cuisine and types of dishes that are prepared and cooked in and around the world.
  • They will demonstrate food preparation and cooking skills that are safe, hygienic and professional when creating dishes as well as evaluating the quality of them.
  • Know characteristics of events in the hospitality industry and be able to produce a proposal for an event from a client brief. You will be able to plan, stage and review hospitality events.
  • Learn how to develop a customer service culture within businesses and how to build teams and motivate colleagues through techniques such as on-site coaching.
  • They will also develop an understanding of how to effectively monitor and communicate levels of customer service performance.

Completion of this course will provide you with the equivalent of 1 or 1 Y2 A Levels and the final grade will be awarded either a Pass, Merit, Distinction or Distinction*. The course will be delivered in a variety of ways including classroom learning, practical activities, and guest speakers, external visits and independent study. You will also complete work experience during your course.

What can I do with Hospitality?
Career opportunities exist in a variety of contexts,
– Chef at a pub, cafe, restaurant or gastro pub.
– Trainee/Sous Chef at fine dining restaurants.

What do I need to study Hospitality?
English at GCSE grade 4 or above. Students should preferably have a keen interest in food and the Hospitality Industry, Students should be well motivated and have the ability to work independently.

Who is this course for?
This is a technical level qualification that will
prepare learners for a career as a chef in a variety of settings. The qualification is based on
Hospitality National Occupational Standards (NOS) and is recognised by the Institute of Hospitality as being fit for purpose for preparing learners for employment in the industry. This qualification is suitable for 16 to 19 year-old learners and builds on existing knowledge and skills of professional cookery to prepare learners for a career as a chef.

Why is this qualification most suitable?
This qualification has been specifically designed for the 16-19 age group to develop the knowledge and skills to prepare learners for employment in the food and beverage service industry. Learners will work in, and have their food and beverage service knowledge and skills assessed in a ‘real’ or realistic working environment. Learners can select the units that will develop the knowledge and skills to meet the needs of local employers and businesses.

This qualification is made up of five mandatory units that will develop a range of advanced skills and techniques so the learner will be able to produce vegetable, meat, poultry and game dishes and fish and shellfish dishes. Food safety supervision is also included to ensure learners understand the importance of kitchen organization and food safety. The qualification has a range of optional units that allows the learner to select further units to enhance their knowledge and skills including: practical gastronomy, principles of preparing, cooking and finishing fresh pasta dishes, produce fermented dough and batter products and produce petits fours.