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Hospitality and Catering BTEC Level 3 at Wednesfield High Specialist Engineering Academy

Course description

The BTEC qualifications in this specification have been developed in the Hospitality industry to:

  • give full-time learners the opportunity to enter employment in the Hospitality industry or to progress to vocational qualifications such as the BTEC Higher Nationals in Hospitality Management.
  • give learners the opportunity to develop a range of skills and techniques, personal skills and attributes essential for successful performance in working life.

Course content

Year 12

Unit 1:

  • The Hospitality Industry. 10 credits Understand the scale, diversity, structure and function of the hospitality industry.

Unit 2:

  • Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism: 2 credits.
  • Understand how to develop a customer service culture within their business, build teams and effectively monitor levels of performance.

Unit 3:

  • Providing Customer Service in Hospitality. 8 credits
  • Understand the role of communication, presentation and teamwork in hospitality customer service and within different situations.

Unit 21:

  • Events Organisation in Hospitality. 10 credits Learn about the features of different types of events, skills required for event management and essential requirements for safety, security and crowd management.

Or Unit 22:

  • Planning and Managing a Hospitality Event. 10 credits
  • Learn about the characteristics of events in the hospitality industry. Developing skills to plan and stage an event, reviewing its success.

Year 13

Unit 10:

  • European Food. 10 credits.
  • Develop an understanding about the equipment, commodities and methods required to prepare and cook different examples of European food.

Unit 11

  • Asian Food. 10 credits.
  • Develop an understanding about the equipment, commodities and methods required to prepare and cook different examples of Asian food.

Unit 12:

  • Contemporary World Food. 10 credits.
  • Be able to plan menus taking into account current developments in contemporary world food.
  • Be able to prepare, cook and present contemporary world dishes, using professional, safe and hygienic working practices.

Entry requirements

B in GCSE Food Technology

Assessment

The assessment approach of these BTEC qualifications in Hospitality allows for learners to receive feedback on their progress throughout the course as they provide evidence towards the grading criteria.

Evidence for assessment may be generated through a range of diverse activities including role play and oral assessment.

Future opportunities

There is potential for the qualification to prepare learners for progression within education or into employment in the appropriate vocational sector and it is suitable for those who have decided that they wish to study in detail or work in a particular area of work.

Jobs within the industry:

  • Hotelier
  • Department Manager
  • Events planner
  • Marketer
  • Housekeeper
  • Front office/reception
  • Concierge
  • Chef  
  • Sommelier
  • Tour guide

How to apply

If you want to apply for this course, you will need to contact Wednesfield High Specialist Engineering Academy directly.

Last updated date: 21 June 2016
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