Level 1/2 Vocational Award in Hospitality and Catering

Course description

Exam Board: Eduqas

The Vocational Award in Hospitality and Catering will develop students’ knowledge and understanding of the hospitality and catering sector and provide them with opportunities to develop associated practical skills. It covers the hospitality and catering industry and hospitality and catering in action.

This qualification is made up of two units:

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 nutritional value.
• Learn how to plan nutritious menus as well as factors which affect menu planning.
• Learn the skills and techniques needed to prepare, cook and present dishes as well as learning how to review your work effectively

Assessment

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.

Key skills

You will develop a range of skills which are attractive to employers, colleges and universities including:

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

Where can it take me?

Food skills will help you throughout life. They would be an advantage in careers in catering, restaurant management, food product design, food critic/writer, supermarket management, nutritionist, teacher and food technologist.

The Hospitality and Catering industry offers a wide range of exciting opportunities including: Chef de Partie, Commis Chef, Concierge, Executive Chef, Front of House Manager, Head waiter, Housekeeper, Maître d’hôte, Pastry chef, Receptionist, Sous Chef.

Further information

Please contact: Miss O Powell - Curriculum Leader of Food

Useful Website

www.Eduqas.co.uk

Key Stage 4 Vocational Award in Hospitality and Catering