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.

DSC_5451Theory work relates to hygiene, safety, food types, catering terminology, different aspects of catering etc.

Examples of topics covered:

  • Hygiene
  • Safety
  • Nutrition
  • 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.