Design and Technology - Hospitality
|Design and Technology||Hospitality||Mrs Blankson||
|BTEC Level 3 Subsidiary Diploma|
Hospitality is a varied and dynamic industry now employing almost 10% of the UK working population. Trained and skilled staff are highly valued and employment prospects are good. You will gain business awareness, culinary skills as well as knowledge regarding event management. You will hone your skills through practical assignments and theoretical understanding. This course equips students with the skills they will need to be successful in all areas of this complex and exciting industry.
Course entry requirements
An interest in food and cooking is essential. Students are expected to show high levels of organisation for their practical lessons and coursework. This course is suitable for students who have gained a grade 4 (or merit) or above in a GCSE or Level 2 food related subject. A student with good GCSE results, who did not take the subject at GCSE, may be accepted after consulting with Mrs Blankson (Head of Food Technology). The course is broadly equivalent to 1 A level. You will need to have an interest in customer service, cooking and studying international cuisine.
The course consists of three mandatory core units and a variety of optional units.
- Unit 1 The Hospitality Industry
- Unit 2 Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism
- Unit 3 Providing Customer Service in Hospitality
Plus at least 4 other optional units to be chosen from amongst others:-
- European Food
- Asian Food
- Contemporary World Food
- Human Resources in Hospitality
- Marketing for Hospitality
- Food and Drinks Service
Assessment is 100% coursework. Each unit will have different assignments.
Progression and careers
This course is designed to equip students with the knowledge, understanding and skills required for success in current and future employment. The knowledge and skills learnt on the course are much sought after by a multitude of employers. Hence, there are plenty of opportunities to join the hospitality industry in a variety of roles from chef, events management as well as restaurants and hotels. The course would also be a good basis for anyone wanting to study Hospitality, Food Science, Business or Event Management at University. It would also form a strong basis to a Higher Level Apprenticeship in any of these areas.
For further information, please see Mrs Blankson - Head of Food Technology.