When it comes to food, the first thing people usually think about is hotels, cafes and restaurants but the catering industry is massive: contract catering - providing food in hospitals, prisons, schools and airline companies.

This subject as a GCSE Option

Subject - Hospitality & Catering

Qualification - GCSE

Levels  - 2

Lessons per week - 2

The students who opt to study Hospitality in Years 9 to 11 are provided with the knowledge, skills and experience to progress onto a college course for those interested in a career in catering and hospitality.

The students have the opportunity to study areas such as:

  • Food preparation and cooking
  • Hygiene
  • Health and safety
  • Preparation of a selected range of foods
  • Cookery - using a range of cookery methods and techniques
  • The Industry: accommodation, food and drink, front of house
  • Types of products and services provided
  • Job roles, career opportunities and training
  • Customer care
  • Standards of service
  • Menu planning, preparation and presentation.
  • Planning for functions and events.
  • Costing menus and events.
  • Communication and teamwork.
  • Environmental considerations.

What are the aims of the course?

This hospitality and catering qualification provides the knowledge, skills and experience you will need to progress onto a college course, for example it is designed to give you a strong vocational overview and would be helpful if you are interested in a career in catering.

What will I study?

We provide our students of all ages the opportunity to develop their catering skills. Those students who opt to study Catering in Years 9 to 11 are also provided with the knowledge, skills and experience to progress onto a college course for those interested in a career in catering.

The Catering course includes the study of the following:

  • Food preparation and cooking
  • Hygiene – the importance of record keeping
  • Health and safety
  • Preparation of a selected range of foods
  • Cookery - using a range of cookery methods and techniques
  • Food costing and budgeting
  • Range of equipment used in catering

The Hospitality element of the course includes:

  • The Industry: accommodation, food and drink, front of house
  • Types of products and services provided
  • Job roles, career opportunities and training
  • Customer care
  • Developing working relationships

How will I be assessed?

The students will be required to cover two Units during the course:

UNIT 3: Hospitality skills related to events and functions – They will be asked to develop and participate in an event chosen from a list of three WJEC set tasks. This accounts for 60% of the final grade and gives the candidates the opportunity to participate in the whole process.

UNIT 4: Hospitality and the customer - This is an externally set and assessed written paper. The students will be required to respond to short-answer, structured and free response questions drawn from all the areas of study of the unit.

Some questions will require extended writing and will assess the quality of written communication. The paper will be presented in the form of a question and answer booklet and will account for 40% of the final grade.

 

Where does it lead?

This course will provide entry to:-

  • Business A-level study or Vocational study at Blackpool & Fylde College / Blackpool Sixth Form College
  • A Modern Apprenticeship.
  • NVQ Level 2/3 in Professional Cookery