Applied Science

Pearson

Qualification Overview

This course is for pupils who have an interest in science and wish to expand their knowledge through applied learning.

The course is delivered via a range of practical and theory-based sessions with an emphasis on the application of scientific principles across Biology, Chemistry and Physics.

Students can progress directly into work, apprenticeships or a wide range of science-based degree level courses including: Biomedical Science, Sports Therapy, Pharmaceutical Science, Paramedic Science, Radiography, Biological Life Sciences and Nursing.

Thecourseisahighlyregardedvocationalqualification,andhasestablished linkstoindustry.

Approach to Learning

The modular, unit based approach to this course helps learners to focus on one particular part of the course at a time. This module is then followed up with either an external examination assessment or course work is produced which is assessed internally. Practical work is an integral part of this course with two of the larger units dedicated to developing investigative skills and practical procedures.

Catering and Hospitality

BTEC National Level 3 Subsidiary

Pearson

Qualification Overview

Diploma

This course is for pupils who have an interest in hospitality and catering and would like to explore a future career within the industry.

This course allows pupils to put themselves in the position of a supervisor in the hospitality industry. Pupils carry out real life research into this wonderfully varied, ever changing industry. Their knowledge is used in practical situations. Pupils learn to cook dishes from Europe and beyond. Pupils will also learn how to serve and provide a wonderful customer service experience.

TheBredonfullyequippedkitchenandkitchengardenofferthefinest opportunityinthiscourse.

Approach to Learning

This course combines practical learning, research and visits to different hospitality establishments to enable pupils to understand the industry fully.

Three cooking units are covered in the course. Working in a fully equipped modern kitchen, pupils’ cooking achievements culminate in a fine dining three course lunch.

Units are internally assessed and moderated. The assessment methods vary but are a blend of written work, observations, products and presentations. There are no final exams for this course.

A Closer Look:

Pupils will take seven units over the course of two years.

Units include:

> The Hospitality Industry

> Standard within the industries

> Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism

> Providing Customer Service in Hospitality

> European Food

UCAS Points:

D* - 56 D - 48 M - 32 P - 16