What will I study on the course?
This Level 1/2 Vocational Award consists of two units. In Unit 1 (The Hospitality and Catering Industry), you’ll learn about types of hospitality and catering providers, working in the industry, health and safety, food safety, and food-related causes of ill health. In Unit 2 (Hospitality and Catering in Action), you’ll explore the importance of nutrition, how cooking methods impact nutritional value, planning nutritious menus, factors affecting menu planning, and skills/techniques to prepare, cook, present dishes, and review your work effectively.
The course integrates theory with practical activities, focusing on real-world applications in hotels, restaurants, and kitchens to uncover your potential in food preparation and front-of-house roles.
How is the course assessed?
40% written exam + 60% assignment:
- Unit 1: Assessed through a written examination worth 40% of the qualification.
- Unit 2: Assessed through an assignment where you plan and prepare a menu in response to a brief, taking 12 hours and worth 60% of the qualification.
Post-16 courses
Level 3 BTEC National in Hospitality or Catering; T Levels in Catering or Management & Administration; apprenticeships in hospitality, chefing, or food production. Good grades support progression to college/sixth form in related vocational paths, or combined with other subjects for broader options like Health & Social Care.
Careers
Chef de partie, Commis chef, Concierge, Executive chef, Front of house manager, Head waiter, Housekeeper, Maître d’hôtel, Pastry chef, Receptionist, Sous chef, or other roles in the wide-ranging hospitality industry, from high-end restaurants to hotels and catering services.
Specific advantages
The course is practical and engaging, developing hands-on skills in a professional kitchen environment, with emphasis on creativity, hygiene, and real-world scenarios. It suits students interested in food, flavours, and hospitality, offering opportunities to build confidence through independent learning and group activities. At Discovery Academy, it aligns with vocational options, providing facilities for safe, inspiring sessions that connect to industry needs.
How useful is it in the real world?
Highly practical for everyday life and careers – understanding hospitality, nutrition, food safety, and menu planning promotes healthy eating, safe practices, and informed choices. It builds transferable skills like communication, organisation, problem-solving, time management, and responsibility, valued by employers in the massive UK hospitality sector (a major employer with diverse opportunities). With focus on nutrition and sustainability, it prepares for apprenticeships, jobs, or further study, boosting independence, creativity in kitchens or front-of-house, and success in personal and professional settings.
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What will I study on the course?
This Level 1/2 Vocational Award consists of two units. In Unit 1 (The Hospitality and Catering Industry), you’ll learn about types of hospitality and catering providers, working in the industry, health and safety, food safety, and food-related causes of ill health. In Unit 2 (Hospitality and Catering in Action), you’ll explore the importance of nutrition, how cooking methods impact nutritional value, planning nutritious menus, factors affecting menu planning, and skills/techniques to prepare, cook, present dishes, and review your work effectively.
The course integrates theory with practical activities, focusing on real-world applications in hotels, restaurants, and kitchens to uncover your potential in food preparation and front-of-house roles.
How is the course assessed?
40% written exam + 60% assignment:
- Unit 1: Assessed through a written examination worth 40% of the qualification.
- Unit 2: Assessed through an assignment where you plan and prepare a menu in response to a brief, taking 12 hours and worth 60% of the qualification.
Post-16 courses
Level 3 BTEC National in Hospitality or Catering; T Levels in Catering or Management & Administration; apprenticeships in hospitality, chefing, or food production. Good grades support progression to college/sixth form in related vocational paths, or combined with other subjects for broader options like Health & Social Care.
Careers
Chef de partie, Commis chef, Concierge, Executive chef, Front of house manager, Head waiter, Housekeeper, Maître d’hôtel, Pastry chef, Receptionist, Sous chef, or other roles in the wide-ranging hospitality industry, from high-end restaurants to hotels and catering services.
Specific advantages
The course is practical and engaging, developing hands-on skills in a professional kitchen environment, with emphasis on creativity, hygiene, and real-world scenarios. It suits students interested in food, flavours, and hospitality, offering opportunities to build confidence through independent learning and group activities. At Discovery Academy, it aligns with vocational options, providing facilities for safe, inspiring sessions that connect to industry needs.
How useful is it in the real world?
Highly practical for everyday life and careers – understanding hospitality, nutrition, food safety, and menu planning promotes healthy eating, safe practices, and informed choices. It builds transferable skills like communication, organisation, problem-solving, time management, and responsibility, valued by employers in the massive UK hospitality sector (a major employer with diverse opportunities). With focus on nutrition and sustainability, it prepares for apprenticeships, jobs, or further study, boosting independence, creativity in kitchens or front-of-house, and success in personal and professional settings.