|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
BTEC Level 3 Hospitality Subsidiary Diploma