Hospitality and catering
Learning in this area covers customer service, food safety and hygiene, event planning and organisation.
Employment opportunities in this sector include people-facing roles (eg event organisers, waiting and bar staff, wedding co-ordinators, event stewards) and back office roles (eg chefs, riggers, maintenance workers).
We found 218 challenges in the Vocational area 'Hospitality and catering'
| Challenge | Level | NLH |
|---|---|---|
|
The learner will be part of an onsite restaurant team, showing they can take part in planning, preparing and selling products.
|
Entry 1 | 30 |
|
The learner will experience making food products as part of a sensory cooking activity.
|
WTE1 | 10 |
|
The learner will be able to prepare for and make a pizza using toppings of their choice.
|
Entry 1 | 10 |
|
The learner will be able to select a suitable recipe for a soup, collect equipment and chop ingredients as required and prepare a healthy, homemade soup.
|
Entry 3 | 10 |
|
The learner will be able to prepare for and cook an omelette safely.
|
Entry 2 | 10 |
|
The learner will develop an awareness of the skills, methods and basic health and safety practices in making toast with symbol support.
|
WTE1 | 10 |
|
The learner will prepare at least four seasonal treats using chocolate as a key ingredient.
|
Entry 2 | 20 |
|
The learner will improve skills in the kitchen to prepare a basic cold drink and snack and hot drink and snack, safely with growing independence.
|
Entry 2 | 20 |
|
The learner will be able to explain how to prepare for an interview and have an idea of a job they would like to do.
|
Entry 2 | 10 |
|
The learner will improve their independence in the kitchen by learning how to prepare a basic drink and snack safely with growing independence under supervision.
|
Entry 1 | 20 |
|
The learner will research the hospitality industry in a practical and written format and experience working in the hospitality business.
|
Level 1 | 20 |
|
The learner will develop an awareness of the skills, methods and basic health and safety practices in making toast.
|
WTE1 | 20 |
|
The learner will be able to identify and describe foods that will help them make budget meals for a week, and how to plan and make a meal.
|
Entry 3 | 20 |
|
The learner will make one mug cake and one oven baked cake and will compare and evaluate both cakes.
|
Entry 3 | 10 |
|
The learner will explore different types of jobs in a Bed and Breakfast.
|
WTE1 | 20 |
|
The learner will be able to identify when world chocolate day is and why we celebrate it.
|
Entry 2 | 10 |
|
The learner will develop a range of skills in baking with support.
|
WTE1 | 20 |
|
The learner will explore a range of textures in sensory cooking.
|
WTE1 | 30 |
|
The learner will design, make and evaluate a sushi dish.
|
Entry 3 | 10 |
|
The learner will explore different types of jobs in a Bed and Breakfast.
|
Entry 2 | 20 |