Subject Overview

Hospitality and Catering provides learners with purposeful opportunities to develop skills and knowledge related to food preparation, customer service and working in hospitality environments. Learning takes place through supported, real‑world activities that help learners build confidence, independence and an understanding of workplace expectations.

All learners engage in hospitality‑based learning appropriate to their stage, with increasing opportunities to take responsibility, contribute to enterprise activities and apply skills in practical service contexts as confidence and readiness develop. Learning is carefully sequenced to ensure skills build progressively over time.

Curriculum Content

Learners may cover:

• Introduction to the hospitality industry
• Customer service and teamwork
• Food preparation and cooking
• Knife skills, hygiene and kitchen safety
• Preparing and serving food

Accreditation and Qualifications

Learners may work towards:

• City & Guilds Hospitality and Catering qualifications at Entry Level 3 or Level 1
• AQA Unit Award Scheme, where a more flexible approach is appropriate

Teaching, Learning and Assessment

Learning is largely practical, supported by observation, project outcomes and portfolio evidence. Classroom input is used where appropriate to support understanding of safety, hygiene, industry expectations and workplace routines, enabling learners to participate effectively in practical and enterprise‑based activities.

Employability, Life Skills and Progression

Learners develop confidence, communication, teamwork and time management, alongside practical hospitality skills. The course supports progression to further hospitality training, entry‑level employment, volunteering or increased independence in everyday food preparation.