BTEC Hospitality and Catering

The Hospitality and Catering industry is one of the fastest growing industries in the UK.  Do you enjoy working as part of a team to create dishes from fresh seasonal produce and are prepared to work hard to acquire the skills required by chefs to achieve this? Do you have the confidence to work independently when required and solve problems if they arise? If the answer is yes to both of these questions, then the BTEC Hospitality and Catering might be the subject for you.

Why Choose BTEC Hospitality and Catering?

This option offers you the opportunity to learn to run a hospitality establishment.   And understand what is meant by marketing, costing, workflow, types of service (including silver service) and types of foods and drinks.

The BTEC also offers students to study and learn about both back and front of house service including housekeeping (Room Service) and kitchen (Cooking).  The lessons will be based practically and underpinned and backed up by theory.  Topics could include role play on answering a telephone correctly, dealing with customers, to setting up a function room for a five course fine dining meal.

Topics Covered

On this course you will learn about one of the fastest developing industries in the UK. You will a have an opportunity to gain experience in areas such as food and beverage operations, which will include preparation and service, customer care and a wide range of other topics associated with this vibrant industry. Meeting the needs of customers is vital to the success of any hospitality operation and you will need to enjoy working with people and have the type of attitude that people respond well to. You will also need to be passionate about food and enjoy working with fresh seasonal produce to create a variety of dishes that meet restaurant standards.

The emphasis of this BTEC is on the acquisition of practical skills related to the Hospitality and Catering industry. The areas that will be covered include:

  • The hospitality industry: accommodation, food and beverage, front of house.
  • The types of products and services provided.
  • A range of customer groups.
  • Job roles, career opportunities and relevant training.
  • Appropriate forms of communication within the industry.
  • Importance of record keeping.
  • The range of equipment used in the hospitality and catering industry.
  • Visiting hospitality establishments.
  • Restaurant service.
  • Costing and portion control.
  • Planning, preparation of meals and presentation.
  • Event-based functions.
  • Applying health and safety.
  • Planning for functions and events.

Personal qualities required to be successful on this course are:

  • Good organisational skills.
  • A good team player, supportive to others.
  • Commitment to provide ingredients on a weekly basis.
  • Enjoyment of cooking, with an eagerness to learn and acquire high level skills in catering and hospitality.
  • Enjoys a challenge and can work to deadlines.