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BTEC Hospitality and Catering

This subject may be offered at more than one Southern Consortium school site. The teaching of this subject may be at any one of the sites listed below.

The information on this webpage is a guide only. Topics, units and course content may vary from those listed below.

BTEC Hospitality and Catering

The BTEC Nationals in Hospitality Supervision are practical work related courses. You learn by completing projects and assignments that are based on realistic workplace situations, activities and demands. These qualifications address many of the current issues facing the hospitality industry at the outset of the 21st century. These include the growing importance of customer care provision, the impact of technology and particularly the internet on hospitality operations, the continually developing demands of products and services in this sector, staff shortages and the level of skills which industry needs to grow and expand

Skills you will develop include:

• The practical food skills required to make food products that would be suitable for service in the catering industry.
• The effective organisation and management of all resources.
• The ability to work both independently and as a member of a team.
• The communication and social skills required within the catering industry
• Qualities of sensitivity, creativity and aesthetic appreciation.
• The ability to use relevant computer applications including data base programs, word processing and publishing packages.

Assessment The 12-unit BTEC National Certificate provides a specialist work-related programme of study that covers the key knowledge and practical skills required in the hospitality sector and also offers different emphasis through the choice of specialist units. All students must take the five core units. A further seven are chosen from Groups A and B listed below with at least three from Group A. It is broadly equivalent to two A levels.

The choice of specialist units will be made through consultation between the students and the teacher and will be dependent on facilities available and the needs of the learners.

Core units	Name	Description of unit
Unit 1	The Hospitality Industry	This unit introduces learners to the hospitality industry.  This includes commercial, institutional and service operations that provide accommodation, catering and related services.
Unit 2	Health, Safety and Security	This unit introduces learners to health, safety and security in the hospitality industry and the important role and responsibilities of the supervisor in maintaining health, safety and security.
Unit 3	Work-based experience	This unit aims to give learners the opportunity to identify, plan for and complete practical work-based experience.  It aims to help learners maximise opportunities for personal, professional and/or career development.  It is expected that the learner will spend a maximum of 30 days in work-based experience that would be equivalent to 210 hours in a specific vocational area.
Unit 4	Team Leadership and Supervision	This unit focuses on the skills needed to lead and supervise a team in a hospitality context.  Learners will have the opportunity to demonstrate team leading and supervisory skills within the context of running events, speciality functions and other forms of food preparation and service operations.
Unit 5	Applied Costings for Hospitality	This unit introduces aspects of costing, pricing and operational finance procedures used in the day to day operation of hospitality outlets.

 

Specialist units		Name
Group A	Unit 6	European Cuisine
	Unit 7	Food and Beverage Service Operations
	Unit 8	Accommodation Operations
	Unit 9	Front of House Operations
Group B (must include unit 13)	Unit 10	Food and Beverage Service Organisation
	Unit 11	Kitchen Organisation and Food Safety
	Unit 12	Vegetarian Cuisine
	Unit 13	Customer Care in Hospitality
	Unit 14	Personal Selling and Promotional Skills
	Unit 15	Selecting and Controlling Resources
	Unit 16	Marketing for Hospitality Operations
	Unit 17	E-commerce for the Hospitality Industry
Group C (must include unit 18)	Unit 18	Human Resources
	Unit 19	Indian Cuisine
	Unit 20	Chinese Cuisine
	Unit 21	Thai Cuisine
	Unit 22	Themed Event Planning
	Unit 23	Hospitality Small Business Start-Up
	Unit 24	Conference and Banqueting Operations
	Unit 25	Quality in Hospitality
	Unit 26	Services Provision
	Unit 27	The Reflective Practioner

Units 1: The Hospitality Industry and Unit 13: Customer Care in Hospitality will be externally assessed in the form of a criterion-referenced Integrated Vocational Assignment. Other units are internally assessed, internally verified and externally verified. The assessment methods will vary but include case studies, assignments, work-based assessments, projects, performance observation and time-constrained tasks.

Careers and further study

The specific nature of these qualifications offers learners preparation for employment in the hospitality industry in a broad range of vocational areas. A wide range of opportunities exist, including food preparation and/or service, such as chefs, waiters, restaurant supervisors or bar staff; front of house operations, such as receptionists, cashiers, guest liaison staff; or in accommodation operations, such as junior housekeepers or floor supervisors.

Learners who successfully complete these qualifications can seek employment in the hospitality industry at a range of levels, including small, privately-owned outlets offering experience and career development in a multi-skilled environment, large organisations in specific vocational areas requiring specific operational skills, or in a consortium combining the benefits of privately owned outlets with those of a larger group of operations.

As well as direct entry into employment this qualification offers learners several alternative routes for progression:

• Further learning opportunities within employment, such as hospitality management training schemes, in-house vocational training, NVQs in Catering and Hospitality Management at Level 4 and other continuous professional development.
• Progression onto the next stage of vocational qualifications, such as the the BTEC HNDs in Hospitality and in Licensed Retail, other hospitality-based qualifications within the BTEC Qualifications framework, or various hospitality degree qualifications.
• Access to National Occupational Standards at the same or the next level, such as NVQs in Catering and Hospitality Supervision at Level 3, or the NVQs in Catering and Hospitality Management at Level 4.