This course is for students over 16 interested in a supervisory or management career in hotels, restaurants, events, licensed premises or even on cruise ships. The course integrates business studies with practical skills and specific learning about the various aspects of working in the exciting world of hospitality. It is equivalent to 3 A levels which means when you have finished the course you can choose whether to get a job straight away or go into higher education first.

The course consists of 18 units, 9 to be studied in the first year and 9 in the second year, some are practical, based in the kitchens or restaurant, some are theoretical. You learn by completing projects and assignments which are based on realistic workplace situations, activities and demands. You will also have the opportunity to take the Level 2 Award in Food Safety in Catering.

Core units:

The Hospitality Industry; Customer Care in Hospitality; Health, Safety and Security in the Hospitality Industry; Hospitality Business Operations; Hospitality Team Leadership and Supervision.

Other units include:

Food Service Operations; Alcoholic Beverage Service Operations; Introduction to European Cuisine; Introduction to Asian Cuisine; Principles of Healthy Eating; Personal Selling and Promotional Skills for Hospitality; Conference and Banqueting Operations; Planning and Managing a Hospitality Event; Work-related Project in Hospitality; Accomodation Operations, Personal and Professional Development, Human Resources in Hospitality, Introduction to Contemporary Cuisine and Large Scale Events

The course has been designed to be flexible. At the start of your course you will be interviewed by your Personal Tutor and receive a personal learning plan. You will work in small groups and be expected to complete classwork and coursework to meet deadlines.

You will have the opportunity to take part in external visits and undergo work experience/residentials.

You will study: Literacy/Communications; Numeracy; ICT; Citizenship; 1 vocational option - Hospitality & Catering. This involves stuying food hygiene, food service in Aspire Restaurant and food preparation and cooking in one of our specialist training kitchens for which you will be provided with a uniform.

Functional Skills Requirement: To prepare you for a higher level course, employment or university you will be required to achieve functional skills qualifications in Application of Number, Communication and ICT. These qualifications wil be studied at the appropriate level for your personal development/progression needs

Students learn through a combination of real-life working environments, theory classes and skills sessions including: working in both the Skills Kitchen; Aspire Restaurant Bar.

The programme includes the necessary practical skills and knowledge to meet the requirements of a Level 1 Diploma in Introduction to Professional Cookery (7100-01). Units include:

- Introduction to the hospitality and catering industry;

- Food safety in catering;

- Health and Safety awareness for hospitality;

- Introduction to healthier foods and special diets;

- Introduction to kitchen equipment;

- Introduction to personal workspace skills;

- Prepare and cook food by boiling, poaching and steaming;

- Prepare and cook food by stewing and braising;

- Prepare and cook food by baking, roasting and grilling;

- Prepare and cook food by deep and shallow frying;

- Regeneration of prepared food;

- Cold food preparation.

The Level 1 programme includes:

Professional Food and Beverage Service

Units include:

- Legislation regarding food and beverage service

- Dealing with payments and bookings

- Principles of menu knowledge

- Food and beverage service skills

- Bar service skills

- Tea and coffee skills

Additional Studies:

CIEH Level 2 Award in Food Safety in Catering

Functional Skills Requirement

To prepare you for a higher level of course, employment or university you will be required to achieve a key skills qualification in Application of Number and Communication at Level

The programme is for students over the age of 16 who are interested in pursuing a career in the hospitality industry.

The course is also open to adults, and those who have acquired the necessary skills through working in the industry.

Students learn through working in the following environments:

- Aspire Restaurant & Bar

- The Production Kitchen

- Skills classes (preparation, cookery & pastry)

- Theory classes

- Functional skills classes

The programme includes the necessary practical skills and knowledge to meet the requirements of a Vocational Related Qualification (VRQ)

Level 2 Diploma in introduction to professional cookery (7100-02)

Mandatory units include:

- Investigate the catering & hospitality industry

- Food safety in catering

- Health & safety in catering & hospitality

- Healthier foods and special diets

- Kitchen operations, costs & menu planning

- Applying workplace skills

- Prepare & cook, stocks, soups & sauces

- Prepare & cook, fruit & vegetables

- Prepare & cook, meat & offal

- Prepare & cook, poultry

- Prepare & cook, fish and shellfish

- Cook rice, pasta, grains & egg dishes

- Prepare & cook, desserts & puddings

- Prepare & cook, bakery products

The Level 2 programme also includes:

PROFESSIONAL FOOD AND BEVERAGE SERVICE

-Principles of menu knowledge and design

-Food and beverage serving skills

-Principles of beverage product knowledge

-Service of teas and coffee

-Professional food and beverage service

-Legislation in food and beverage service

-Customer service for Hospitality, Leisure, Travel and Tourism

-Customer service for front line staff

-Handling payments and maintaining payment point

Successful students will achieve:

VRQ Level 2 in Professional cookery

BTEC First Certificate in Hospitality

CIEH Level 2 Food Safety in Catering Award

CIEH Level 2 Health and Safety Award

Functional Skills Requirement

To prepare you for a higher level course, employment or university you will be required to achieve key skills qualifications in Application of Number and Communication

Students learn through working in the following environments: (real work environment): Pastry skills session; Theory classes; Individual tutorials.

Functional Skills Requirement: To prepare you for a higher level course, employment or university you will be required to achieve a key skills qualification in Application of Number and Communication at Level 2.

The programme includes the necessary practical skills and knowledge to meet the requirements of a National Vocational Qualification (NVQ) at Level 2. Units include: Health, Safety & Security; Effective teamwork. Maintain food safety, storing, preparing and cooking food; Preparation and cooking of bread and dough products; Preparation and cooking of pastry products; Preparation and cooking of cakes, sponges and scones; Preparation and cooking of hot and cold desserts; Preparation and baking of dough and tray bake products

Would you like to meet new people and work in an exciting environment where no two days are ever the same? This course offers you the opportunity to specialise in front of house activities including customer service and the provision of food and drink to guests.

You will learn by working in Aspire Restaurant Bar and will develop the necessary skills and knowledge to gain an NVQ Level 2 in Food and Drink Service.

Units include:

Health, Safety and Hygiene

Teamwork

Customer Care

Restaurant Bar Preparation

Food and Drink Service

Successful students will achieve:

NVQ 2 in Food and Drink Servic