Close

Our School App Stay connected on the go...

Open

Hospitality & Catering

Qualification - BTEC Level 3

Exam Board - Pearson

WHY CHOOSE HOSPITALITY AND CATERING?

This qualification is for learners who want to progress further in a career in food production and catering, particularly in leadership roles, such as chef de partie. It is designed for post-16 learners as part of a wider study programme. It is an ideal qualification for learners intending to progress directly to employment within hospitality and catering services, or to more specialised training in different cuisines.

 

FUTURE PROSPECTS

Achieving this qualification will give learners an advantage when applying for a job in hospitality. The types of jobs they will be ready for are:

• chef de partie

• specialist chef de partie

• sous chef

 • assistant catering manager

 

HOW YOU WILL BE ASSESSED?

Unit 1: Exploring Gastronomy

Learners study historical and modern trends in gastronomy such as dish development, influences (30 hours)

Unit 2: Supervision of Safety in Hospitality

Learners examine the working practices and procedures that promote food safety and health and safety, improving their understanding of their role in a healthy and safe working environment.(60 hours)

Unit 3: Leadership and Supervision in Hospitality

Learners examine the theories of leadership and supervision to inform their role and better understand their responsibilities as supervisors in a hospitality context. (60hours)

Unit 4: Sustainability in a Professional Kitchen

Learners examine the impact of a professional kitchen on food sustainability, the conflicting needs of different hospitality stakeholders and the measures taken in the industry to ensure sustainability. (60 hours)

Unit 5: Advanced Skills and Techniques in Meat Dishes

Learners develop the advanced skills and techniques needed to prepare, cook and finish meat dishes to given requirements and specifications, using safe and hygienic working practices. (30 hours)

Unit 6: Advanced Skills and Techniques in Vegetable and Vegetarian Dishes

Learners develop the skills and techniques required to prepare, cook and finish vegetable and vegetarian dishes to given specifications and standards, using safe and hygienic working practices. (30 hours)

Unit 7: Advanced Skills and Techniques in Poultry and Game Dishes

Learners develop the advanced skills and techniques needed to prepare, cook and finish poultry and game dishes to given requirements and specifications, using safe and hygienic working practices. (30 hours)

Unit 8: Advanced Skills and Techniques in Fish and Shellfish Dishes

Learners develop the advanced skills and techniques needed to prepare, cook and finish fish and shellfish dishes to given requirements and specifications, using safe and hygienic working practices. (30 hours)

Unit 9: Advanced Skills and Techniques in Producing Paste Products

Learners develop the advanced skills and techniques needed to prepare, cook and finish paste products to given specifications and requirements, using safe and hygienic working practices. (30 hours)

Unit 10: Advanced Skills and Techniques in Producing Dough and Batter Products

Learners develop the advanced skills and techniques needed to prepare, cook and finish dough and batter products to given specifications and requirements, using safe and hygienic working practices. (30 hours)

Unit 11: Advanced Skills and Techniques in Biscuits, Cakes and Sponges

Learners develop advanced skills and techniques in preparing, cooking and presenting biscuits, cakes and sponges using both traditional and contemporary methods. (30 hours)

Unit 12: Advanced Skills and Techniques in Hot, Cold and Frozen Desserts

 Learners develop advanced skills and techniques in preparing, cooking and presenting hot, cold and frozen desserts, using traditional and contemporary methods. They will learn about flavour combinations, presentation methods and styles. (30 hours)

Units 13: Chef de Partie Professional Cookery Operations.

Learners develop the skills and behaviours needed to undertake professional cookery operations as a chef de partie, working within a team, and supervising the delivery of kitchen and larder and patisserie and confectionery items for a hospitality event to ensure that the supplied items meet client requirements. (60 hours)

 

ENTRY REQUIREMENTS: A MINUMUM OF FOUR GRADES AT 9-4 IN ADDITION TO A CATERING RELATED QUALIFICATION AT GCSE. EXPERIENCE IN THE HOSPITALITY SECTOR IS ALSO DESIRABLE.