This is a practical subject where you will learn new skills in food preparation.
The course has been designed to develop knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful.
Following the course, you will Understand ingredients and their functions in the body and when included in recipes. Develop some food preparation and cooking skills as well as transferable skills of problem-solving, organisation and time management, planning and communication. Learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations.
Unit 1: External Assessment – The Hospitality and the Catering Industry
Unit 2: Internal Controlled Assessment – Hospitality and Catering in Action
Both units must be passed to obtain the qualification