George Pindar School @georgepindarschAnother great initiative from The GoTo. Young people can have their voices heard on the subject of mental health support on Weds 3rd Feb.
See image below for further details. https://t.co/Fa0yUotmAj4 days ago
George Pindar School @georgepindarschRT @S6F: We are running virtual open events this January & March. The January event is already fully booked but you can still sign up for t…4 days ago
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.
Assessment:
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
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