Students study all aspects of the catering industry. The emphasis is on the practical work produced with tasks to be set by the exam board.
Theory work relates to hygiene, safety, food types, catering terminology, different aspects of catering etc.
Examples of topics covered:
- Menu planning
- Catering industries
To gain a qualification, students will complete 60% Practical coursework and 40% written exam.
Their success in this field could lead to rewarding career progression in the catering and hospitality industry.