Hospitality and catering
Exam board: Eduqas
Qualification type: GCSE
Course code: 5569QA
Contact: Mrs Shiplee – rshiplee@retfordoaks-ac.org.uk
Hospitality provides an awareness of the catering industry, encouraging the identification of customer needs and developing a knowledge of nutrition.
What will be studied?
Students apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of provision, and kitchen and front of house operations in unit one, as well as personal safety in their preparations. The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners. This extends the learner’s appreciation of the whole vocational area beyond the kitchen environment.
The theory part of the course covers:
• Meanings of food related terms
• Equipment
• Safety and first aid
• Recipe adaption
• Healthy eating
• Presentation techniques
• Environmental issues
• The hospitality industry
• Types of service
• Planning for functions
• Team work and communication
Why study hospitality?
• It provides students with an awareness of the catering/ hospitality industry.
• Encourages organisational skills.
• Encourages the identification of customer needs and eating trends in a multicultural society.
• Develops a knowledge of nutrition and the relationship between diet and health.
• Acknowledges the importance of cost effectiveness when menu planning.
• Provides opportunities to work individually and as part of a team.
• Develops creativity and interest in food preparation, presentation and service.
Assessment structure
Coursework worth 60%
Examination consisting of one paper worth 40%
Career opportunities
• Catering
• Diet and nutrition
• Food production
• Health and safety
