The hospitality industry employs more than 3 million people and is the fourth largest sector in the UK in terms of employment. It offers various career paths in a range of areas, including management, operations, and self-employment. The hospitality sector is made up of a variety of different sub-sectors such as hotels, restaurants, event management and catering. BTEC Level 3 qualifications in hospitality give learners the opportunity to make progress in the sector, whether their chosen route is employment, an apprenticeship or university.
Food Safety and Hygiene underpins all lessons that we have in the food room. Students gain a good understanding of nutrients and nutritional needs of different groups and the reasons why we choose the foods we consume. They will understand the function of ingredients in specific recipes and why reactions occur. Students will gain an understanding of food provenance, regional and international cuisine, and the impact that the world food supply has on the environment and sustainability.
Students are only able to choose one area of Design and Technology to study at GCSE.
Food Preparation and Nutrition will equip students with the knowledge, understanding, skills and encouragement they need to cook. It will give them the ability to apply the principles of food science, nutrition and healthy eating.
Students will be able to make informed decisions about a wide range of further learning opportunities and career pathways, and develop vital life skills so that they can feed themselves and others affordably and nutritiously.
Food Safety and Hygiene underpins all lessons that we have in the food room. Students gain a good understanding of nutrients and nutritional needs of different groups and the reasons why we choose the foods we consume. They will understand the function of ingredients in specific recipes and why reactions occur. Students will gain an understanding of food provenance, regional and international cuisine, and the impact that the world food supply has on the environment and sustainability.
Students are only able to choose one area of Design and Technology to study at GCSE.
Food Preparation and Nutrition will equip pupils with the knowledge, understanding, skills and encouragement they need to cook. It will give them the ability to apply the principles of food science, nutrition and healthy eating.
Students will be able to make informed decisions about a wide range of further learning opportunities and career pathways, and develop vital life skills so that they can feed themselves and others affordably and nutritiously.
The GCSE focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.
Typical Activities
Food preparation skills are integrated into five core topics:
Food, nutrition and health
Food science
Food safety
Food choice
Food provenance
Students will spend an almost equal amount of time on written tasks and practical application. All practical tasks are completed to develop a student's understanding of Food and Nutrition.
You will gain a wide variety of skills from studying BTEC Level 3 Hospitality such as organisation, personal responsibility, initiative, and creativity. You will increase your commitment to learning and self-improvement and it will also support you with responding positively to new priorities, coping with challenges, and looking for opportunities.
This course is entirely practical assessment and coursework based. There are no examinations.
At Kingsley we follow the Hospitality BTEC Level 3 specification which covers a range of different units. The students have three mandatory units to complete which are;
1. The Hospitality Industry
2. Principles of Supervising Customer Service
3. Providing Customer Service
The students have four other units to complete throughout the two-year course which have been carefully chosen to broaden their depth of subject knowledge.
These units are:
GCSE Grade 4 in Food Technology if studied; or Pass in food-related BTEC Level 2.
Enables access to a range of hospitality-related courses at university and apprenticeships. Combines well with Business Studies.
