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Schools 14-16 - Award in Hospitality and Catering - Spec A

Course Image
Level: 2

Location: The RoundHouse

Years: 2

Weeks: 36

Hours: 5.00

Start: 17/09/2019

Days / Times:

Tuition (£): 0.00*

Interview: Y

Course Summary

Delivered over two years - in Years 10 and 11 - this course allows learners to explore different areas of the hospitality industry.

The qualification is designed to give 14 to 16-year-olds the technical and professional skills needed to progress within hospitality and catering.

Entry requirements

An interview with staff from our Hospitality and Catering team will form part of the selection process. This will be supported by scored teacher assessments provided by the school. Applicants also need to demonstrate a recognised interest in the hospitality and catering industry.

Course Content

You will undertake a wide variety of units, for example:

  • Knife skills
  • Methods of cake making
  • Yeast doughs
  • Pastry making
  • Sauces
  • Meat, fish, poultry
  • Eggs, dairy
  • Vegetarian dishes
  • Dairy free, gluten free, low fat meals

How will I be assessed?

You will undertake external assessments and short answer questions.

Are there any additional costs or specialist equipment required?

A uniform will be required. More details will be available during your interview.

What can I do after this course?

With the successful completion of this course and the appropriate GCSE grades in Maths and English, progression to a full-time Level 3 programme may be possible. 

Again subject to achieving the necessary GCSE grades, it may also be possible to advance to an apprenticeship in the hospitality and catering industry - with confirmed employment with a suitable employer in the sector.

Did you find the course information on this page useful?

 

* Tuition - This figure is the fee to be paid if you are not entitled to any concessions.
*** Co-Tuition - This figure is the fee to be paid if you are entitled to any partial concessions.

This course is run at the Roundhouse Campus

About the Roundhouse »

Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.

She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.

"I can't expect to be able to tell other people what to do if I've never done their job myself."

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