Course overview

Ever wondered what it takes to work in a top hotel or restaurant? Does food and discovering new flavours in the kitchen inspire you? Maybe you’re interested in developing the skills you need to work front of house?

Unit 1: The Hospitality and Catering Industry

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

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. 

60% Practical exam and coursework (skills, brief analysis and nutrition)

40% Written exam (Hospitality and Catering industry)

Key revision resources

www.gcsepod.com 

www.foodsafactoflife.org.uk 

How best to revise

• Practise writing answers to extended questions by referring to the marking criteria and using command words to guide your writing techniques.
• Create links to Science topics to help with understanding
• Develop independent research skills. Watch food programmes, what have they used? Why? How would you adapt it?
• Presentation skills – make your food look good enough for the best restaurants

Additional information

This course will develop skills in:

• Communication
• Confidence
• Learning independently
• Organisation
• Problem solving
• Research 
• Self-discipline 
• Stamina 
• Taking on responsibility
• Time management