Vocational Hospitality & Catering

• Intro

Aim

To raise the candidates awareness of the Hospitality & Catering Industry and to introduce the candidate to the basic principles, skills and techniques required by people employed in the Hospitality & Catering industry.

Assessment

The course comprises of 4 mandatory units which are assessed by an external exam of 60 minutes. It contains short-answer questions. Pass mark is 50%. The exam is given at set periods in the year and re-sits are available.

Units

Hygiene, Health and Safety - To provide the candidate with an overview of the hygiene, health and safety with the working environment.

Customer Care - To provide the candidate with the basic knowledge required for effective and safe contribution to the care of different customers.

Introduction to Hospital & Catering -  To provide the candidate with an overview of the job opportunities within Hospitality & Catering.

Catering & Menu Costing - To provide the candidate with the introductory skills and knowledge to deal with costing and calculations.

Nutrition - To provide the candidate with a basic understanding of nutrition and the different healthy dietary needs of the community.

Introduction to Food Preparation & Cooking – Kitchen & Larder. To provide the candidate with the basic knowledge and skills for preparation and cooking of simple kitchen and larder cookery.

Introduction to Food Preparation & Cooking – Pastry & Baking. To provide the candidate with the basic knowledge and skills for preparation and cooking of simple pastry and baking cookery.

Introduction to International Cookery - To provide the candidate with a basic understanding of different ingredients and styles of preparing and cooking foods from other countries.