Course details may be subject to change.
This qualification will prepare you for a career within a Hospitality and Catering organisation, or progression onto Level 3.
Alongside the main programme of study, this course aims to develop your employability skills. This will be achieved through the introduction of guest speakers, work placements, competitions, visits to employers and trips (regionally and nationally).
The aims of the course are to; provide an educational foundation for a range of careers in the Hospitality and Catering industry; provide relevant studies for seeking employment; provide flexibility, knowledge, skills and motivation as a basis for future studies and career development; and, develop a range of skills and techniques, personal qualities and attitudes essential for successful performance in working life.
The course has been designed in consultation with industry specialists to give a thorough and comprehensive introduction to the Hospitality and Catering sector, and provide learners with the skills they need. You will understand different aspects of the sector, in relation to individual roles and the industry as a whole.
This qualification will be assessed through practical assessment, multiple choice tests, short answer questions and assignments.
Entry Criteria
You must hold four GCSEs at a minimum of grades 3 (or equivalent), ideally this will include maths and English, or a Level 1 Food and Beverage Service qualification. Alternatively, it may be possible to enter the course with two years relevant industrial experience in hospitality and catering.
Kits & Uniforms
Additional Costs
You will require a uniform which will cost in the region of £120. You may be entitled to a bursary which will cover these costs.
What are the next steps?
You will meet with a course tutor for an informal chat and to see the facilities. Please bring evidence of your relevant qualifications or contactable references and work history.
Study Aims
This course will provide you with the skills and knowledge needed to work in a front of house or hospitality environment. You will gain experience in a range of front of house roles, to allow you to apply to more senior roles in the future.
You will cover all aspects of food and beverage service, alongside developing a thorough understanding of the role, and expectations of potential future employers.
On successful completion of this qualification, you will be equipped with the skills to progress into employment or a higher level of study.
Modules Studied
The following units are mandatory:
- Food Safety in Catering
- Health and Safety in catering and hospitality
- Legislation in food and beverage service
- Menu knowledge, design and resources
- Principles of beverage product knowledge
- Service of hot beverages
- Food and beverage service skills
- Handling payments and maintain the payment point
- Principles of customer service in hospitality, leisure, travel and tourism
- Developing skills for employment in the catering and hospitality industry.
Times of Delivery
- Monday - 9am - 4pm
- Tuesday - 9am - 4pm
- Wednesday - 9am - 4pm
- Thursday - 9am - 4pm
- Friday - 9am - 4pm
Evening hours may also be required to cover practical sessions in the training restaurant.
Any times indicated are based on current courses and may be subject to change in future years. Full timetables will be confirmed at the start of each course.
Teaching and Assessment
You will be assessed using both practical and written assessments: [[75% Practical ~ 25% Assignment.]]]
Industry Links
Our hospitality and catering department hosts an annual national competition, in association with the Craft Guild of Chefs, which is sponsored by Major International. Taking part in skills competitions will push you to challenge yourself and go beyond the normal expectations of your training programme. You will further your skills, build your confidence and develop your employability skills.You will be offered the opportunity to be inspired by guest speakers, and go on a range of one day educational visits.
These could include:
- Durham Marriott Royal County Hotel
- Radisson Blu Hotel Durham
- Royal Academy for Culinary Arts
- Chocolate master class
- Major International
- NECTA
The above organisations help through delivery and invigilating of the main programme and competition.
Placement
You will complete a ten day placement in a higher end of the market restaurant or hotel in the Durham area (these are often undertaken at the Royal County Durham Marriott Hotel or the Radisson Blu Hotel Durham). The practical nature of the course means you will also gain experience working in the training restaurant at the College.
This will allow you to gain an insight into higher standards within hospitality and catering. You will be encouraged to push yourself and gain the most out of any work placements. It has been known for employers to follow up this trial period with an employment offer.
You could progress to Level 3 Food and Beverage Services Supervision at New College Durham.
You could become a member of the Institute of Hospitality.
