What You Will Study
This study programme will cover a range of the topics and units at each level, some of which are listed below:
- Food safety in catering
- Health and safety in catering and hospitality
- Healthier food and special diets
- Catering operations, costs and menu planning
- Produce hot and cold desserts and puddings
- Produce paste products
- Produce biscuit, cake and sponge products
- Produce fermented dough products
- How You Will Be Assessed
You will be required to compile a portfolio of evidence that can include observations, assignments, practical tests, written tests, oral questions, witness statements and case studies.
- Entry Requirements
4 GCSEs at Grade 9-3.
OR
Level 1 in either English or Maths and Level 1 qualification in Hospitality and for progressing students.
- Further Study
On successful completion and with the required English and Maths grades you can progress through the levels.
