The main aim of the subject is to provide you with an awareness of the different aspects involved in working in the Hospitality Industry. It is made up of:

The core units – Introducing the Hospitality Industry

Working in the Hospitality industry

Food Safety and Health and Safety in Hospitality

The optional units include –

Planning, Preparing, Cooking and Finishing Food

How the Hospitality industry contributes to Healthy Lifestyles



Students must be prepared to:

Learn about customer’s service, food service and food safety and demonstrate their knowledge in practical settings.

As part of this course is practical pupils will be expected to pay for practical lessons, it is £1.00 each week we cook.


A number of units worth 75% of the overall mark

This is written assignments and under time constraints practical assessments

Assessment  : 1 exam worth 25% of the overall mark


Transferable Skills

  • Communication, organisational skills and working with others.
  • Problem solving, research and planning skills
  • Team Work. Work effectively in a group or team to achieve goals.
  • Leadership. Show initiative and leadership abilities.
  • Personal Motivation, Organisation and Time Management.

Careers Link

BTEC Level 3 Hospitality Subsidiary Diploma

Hospitality Industry