This Level 1/2 Vocational Award consists of two units. In Unit 1: The Hospitality and Catering Industry, you will learn about the different types of hospitality and catering providers, working in the industry, health and safety, food safety, and food‑related causes of ill health. In Unit 2: Hospitality and Catering in Action, you will explore the importance of nutrition, how cooking methods affect nutritional value, how to plan nutritious menus, factors that influence menu planning, and the skills and techniques needed to prepare, cook, present dishes, and review your work effectively.

The course integrates theory with practical activities, focusing on real‑world applications in hotels, restaurants, and professional kitchens. It helps you uncover your potential in both food preparation and front‑of‑house roles.

40% written exam + 60% assignment:

• Unit 1: Assessed through a written examination worth 40% of the qualification.
• Unit 2: Assessed through an assignment where you plan and prepare a menu in response to a brief. This practical assessment takes 12 hours and is worth 60% of the qualification.

Level 3 BTEC National in Hospitality or Catering; T‑levels in Catering or Management & Administration; apprenticeships in hospitality, chefing, or food production. Good grades support progression to sixth form or college in related vocational pathways, or can be combined with other subjects for broader options such as Health & Social Care.

• Chef de Partie
• Commis Chef
• Concierge
• Executive Chef
• Front of House Manager
• Head Waiter
• Housekeeper
• Maître d'hôtel
• Pastry Chef
• Receptionist
• Sous Chef
• Hospitality & Catering Industry Roles (restaurants, hotels, catering services)

The course is practical and engaging, developing hands‑on skills in a professional kitchen environment with an emphasis on creativity, hygiene, and real‑world scenarios. It suits students interested in food, flavours, and hospitality, offering opportunities to build confidence through independent learning and group activities.

Highly practical for everyday life and careers - understanding hospitality, nutrition, food safety, and menu planning promotes healthy eating, safe practices, and informed choices. It builds transferable skills such as communication, organisation, problem‑solving, time management, and responsibility, all valued by employers in the massive UK hospitality sector, a major employer with diverse opportunities. With a strong focus on nutrition and sustainability, the course prepares you for apprenticeships, jobs, or further study. It boosts independence, encourages creativity in both kitchen and front‑of‑house roles, and supports success in personal and professional settings.