Level 2 Technical Award in Hospitality & Catering

Examination Board

EDUQAS

THE SUBJECT IS ASSESSED IN THE FOLLOWING WAYS:

60% Coursework – which involves: ● One practical task to be completed. ● The task will involve both theoretical and practical elements from the course. ● You will be set a task by the exam board and will have to plan, hygienically and safely prepare, cook and present dishes with accompaniments to satisfy the brief.

40% Exam ● A written paper set by the exam board.

REQUIREMENTS OF THE COURSE:

Practical skills and a keen interest in food and nutrition, the hospitality industry, hygiene/safety and healthy eating.

ADDITIONAL INFORMATION:

This exciting, practical course concentrates on preparing and cooking food suitable for the hospitality and catering industry. Students will develop the knowledge and understanding related to a range of hospitality and catering providers, how they operate and what they have to take into account to be successful. They will have the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. Students will be involved in practical tasks at least once a week and will make products such as meat dishes, sauces, bread, cakes, pastry, fruit dishes, pasta and vegetable based dishes.