You will study a variety of units but the core units focus on effective teamwork and food safety and hygiene. Other units cover topics such as preparing meat, fish, poultry and vegetable dishes, making stocks soups and sauces, bread making and baking cakes, sponges and pastries and desserts, cocktail making, preparing hot beverages, wine service, Gueridon table work, silver service and serving customers.
Assignments will include investigations into the scope and importance of the catering and hospitality industry to the UK economy, health and safety within the industry, menu planning and food costings. Unit knowledge will be assessed through test papers and practical observations for preparation, presentation and table service of food and beverages.
Literacy and numeracy are important for all students. Students who do not have a C grade or above in maths, English or Welsh (first language) will have additional teaching and support to study either GCSE or Essential Skills depending on GCSE grades.