Hospitality & Catering
What is the Level 2 BTEC First Diploma in Hospitality & Catering?
The hospitality industry consists of a wide range of organisations, all of which benefit from employees with appropriate training and qualifications. The BTEC First Extended Certificate has been designed to equip learners interested in working in the hospitality and catering sector with an understanding of its key elements, in preparation for either entering employment or progressing to further studies.
Where will this qualification take me?
Following completion of the BTEC First Extended Certificate in Hospitality, successful candidates would be able to enter initial employment, at a junior level, in such positions as hotel receptionist, bar person or food service assistant.
Unit 1: Investigate the Catering and Hospitality Industry
This unit will provide candidates with an understanding of the main functions, scope and size of the hospitality and catering industry. Candidates will also develop understanding of the links with other related businesses and with this as a starting point they will investigate the industry using a variety of sources and consolidate their understanding by carrying out a simple survey to compare key indicators between different sectors.
Unit 2: Products, Services and Support in the Hospitality Industry
The aim of this unit is to enable learners to gain knowledge and understanding of the products and services the hospitality industry offers and the support it receives from other industries
Unit 6: Healthier Food and Special Diets
The aim of this unit is to enable the candidate to develop knowledge and understanding of the importance of good health and the principles of a balanced diet and to apply best practice in the preparation, cooking and serving of dishes, to ensure that changes in nutritional value are minimised. There is also an emphasis in this unit on special diets and their causes and effects on individuals. Best practice in the preparation, cooking and serving of special diets is encouraged whilst developing an awareness of the responsibility of food providers to inform customers of the content of products or dishes
Unit 8: Prepare, Cook and Finish Food
This unit considers the main principles involved in preparing, cooking and finishing food.
Unit 9: Contemporary World Food
The aim of this unit is to enable learners to gain knowledge of the equipment, food items, methods and styles used to prepare and cook selected contemporary world dishes and the skills required to prepare, cook, present and review them.