Course outline This is an exciting course, ideal for students who have a passion for practical cookery and an interest in working in the hospitality industry. This course is equivalent to an A level qualification. Students must complete both years to gain the Subsidiary Diploma accreditation. Students are assessed using a range of styles suited to vocational qualifications. All units are internally assessed and subject to external verification. Lesson structure and expectations The course is taught through skills-based practical lessons and theory lessons. Students will be expected to use private study time in addition to the guided learning hours for each unit. They will be expected to attend school events where refreshments are provided by the team to gain practical experience. The course offers you a chance to explore: • The hospitality industry • Principles of supervising customer service performance in hospitality, leisure, travel and tourism • Providing customer service in hospitality • Asian food • Contemporary world food • Planning and managing a hospitality event • Hospitality business enterprise Course requirements A grade 4 in English, as well as a merit in Hospitality or a grade 5 in Food Preparation and Nutrition. Next steps The food and drink sector is a large employer in the UK. Successful completion of the BTEC Subsidiary Diploma could lead to: • Direct entry into employment/apprenticeship within the hospitality and catering industry. • Undergraduate study e.g. events and hotel management. This course will also earn up to 140 points towards their UCAS entry for university.
About Education Provider
| Region | East of England |
| Local Authority | Central Bedfordshire |
| Ofsted Rating | Good |
| Gender Type | Co-Educational |
| Address | Flitwick Road, Ampthill, Bedford, MK45 2NU |
Course outline This is an exciting course, ideal for students who have a passion for practical cookery and an interest in working in the hospitality industry. This course is equivalent to an A level qualification. Students must complete both years to gain the Subsidiary Diploma accreditation. Students are assessed using a range of styles suited to vocational qualifications. All units are internally assessed and subject to external verification. Lesson structure and expectations The course is taught through skills-based practical lessons and theory lessons. Students will be expected to use private study time in addition to the guided learning hours for each unit. They will be expected to attend school events where refreshments are provided by the team to gain practical experience. The course offers you a chance to explore: • The hospitality industry • Principles of supervising customer service performance in hospitality, leisure, travel and tourism • Providing customer service in hospitality • Asian food • Contemporary world food • Planning and managing a hospitality event • Hospitality business enterprise Course requirements A grade 4 in English, as well as a merit in Hospitality or a grade 5 in Food Preparation and Nutrition. Next steps The food and drink sector is a large employer in the UK. Successful completion of the BTEC Subsidiary Diploma could lead to: • Direct entry into employment/apprenticeship within the hospitality and catering industry. • Undergraduate study e.g. events and hotel management. This course will also earn up to 140 points towards their UCAS entry for university.