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Hospitality - BTEC Level 3 at Bishop Milner Catholic College

Course description

For students who have an interest in the food and hospitality industry, this course will provide comprehensive knowledge and understanding of the industry, giving students the opportunity to develop knowledge and skills.

Course content

What will I study during the course & how will it be assessed?

Unit 1: The hospitality industry (Coursework)

The aim of this unit is to enable learners to gain knowledge and understanding of the hospitality industry, the classification systems and standards used and the organisation and structure of the hospitality businesses.

Unit 2: Principles of supervising customer service performance in hospitality, leisure, travel and tourism (Coursework)

This unit will provide an in depth knowledge of how to supervise customer service performance in the hospitality, leisure, travel and tourism sector.

Unit 3: Providing customer service in hospitality (Coursework)

The aim of this unit is to enable learners to gain understanding of the role of communication, presentation and teamwork in customer service and develop customer service skills in hospitality.

A further 3 units will complete and will be decided upon commencement of the course. Examples of these units are:

Food and drinks service

The aim of this unit is to enable learners to gain understanding of the importance of the meal experience in food and drink service operations and skills to prepare, provide and review provision of food and drink service.

European food

The aim of this unit is to enable learners to gain knowledge of the equipment, commodities and methods required to prepare and coo European food, styles of food and types of dishes that are created in Europe and develop skills in preparing, cooking and reviewing dishes.

Advanced skills and techniques in producing desserts and petit fours

The aim on this unit is to enable the candidate to develop the necessary advanced skills knowledge and understanding of the principles of producing hold, cold and frozen desserts and petits fours and firandises. The emphasis in this unit is to develop precision, speed and control in existing skills and develop more refined and advanced techniques.

Planning and managing a hospitality event

The aim of this unit is to enable learners to gain knowledge of characteristics of events in the hospitality industry and gain skills to produce a proposal for an event from a client brief, plan, stage and review events.

Entry requirements

5 A* - C GCSE Passes

How to apply

If you want to apply for this course, you will need to contact Bishop Milner Catholic College directly.

Last updated date: 20 May 2014
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