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Hospitality BTEC Level 3 Certificate/Subsidiary Diploma Examination Board: Edexcel Aims of Course 1 1 1
To provide a highly specialised work-related qualification To provide underpinning knowledge of the hospitality sector To give pupils the opportunity to develop a range of skills and techniques, personal skills and attributes essential for successful performance in working life.
The BTEC Level 3 Certificate in Hospitality is designed to allow entry into employment or to provide a springboard to a university degree or Foundation Degree in an appropriate vocational discipline. Hospitality is a fast-growing sector worldwide, with opportunities to manage hotels, run restaurants or specialise in accountancy or information technology. There remain significant skill gaps, particularly in the following areas: customer service; interpersonal skills; supervisory skills; finance; and employability skills. The Edexcel suite of BTEC Nationals seeks to address some of these areas. This course provides much of the underpinning knowledge and understanding for the National Occupational Standards, as well as developing practical skills in preparation for work.
Programme of Study The Certificate in Hospitality will consist of a mandatory unit, �The Hospitality Industry�, plus a range of BTEC optional units including: 1 Providing Customer Service in Hospitality 1 Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism 1 Events Organisation in Hospitality The study of further units will lead to a BTEC level 3 Subsidiary Diploma in Hospitality, this will involve: 1 Planning and managing a Hospitality Event 1 Supervisory skills in the Hospitality Industry 1 The principles of Food Safety Supervision
Approaches to Learning A variety of teaching styles will be used to deliver course content, including written assignments, case studies, research assignments and practical tasks. Strategies will reflect the nature of employment within the hospitality industry by encouraging learners to research and carry out assessment in simulated working conditions. Pupils should take responsibility for their own learning and achievement, taking into account industry standards for behaviour and performance.
Who is this course aimed at? Students who have a degree of interest in Hospitality and or Catering, who may, upon completion, pass directly into employment or continue their study in the same or related vocational area.
Minimum entry requirement at GCSE is a grade C from GCSE Catering or Travel and Tourism or, alternatively, a proven interest in the Hospitality sector.
E N H A N C E D B Y S P E C I A L I S T T E C H N O L O G Y, M A T H S A N D C O M P U T I N G S T A T U S