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 able to hygienically prepare themselves and the equipment they require in readiness for preparing a meal.
|
Entry 2 | 10 |
|
The learner will be able to use their senses to explore the ingredients before and after they are mixed together.
|
WTE1 | 10 |
|
Learners will be able to identify and avoid hazards in the kitchen
|
WTE1 | 10 |
|
Learners will identify, demonstrate and evaluate skills in how to lead a healthy active lifestyle.
|
Entry 1 | 20 |
|
The learner will be able to identify healthy eating options, explain the health benefits of these options and create a healthy snack.
|
Entry 2 | 10 |
|
Learners will be able to prepare a cold drink
|
Entry 1 | 10 |
|
The learner will be able to prepare and cook a pizza.
|
Entry 3 | 10 |
|
Learners will be able to independently complete all tasks associated with opening and closing a cafe/coffee shop
|
Entry 3 | 30 |
|
The learner will be able to demonstrate an awareness of hygiene and food safety practices in the kitchen.
|
Entry 1 | 10 |
|
The learner will demonstrate they understand the importance of hygiene and food safety in the kitchen.
|
Entry 2 | 10 |
|
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 have an idea of a job they would like to do and know they may need to go to an interview.
|
Entry 1 | 10 |
|
The learner will demonstrate the skills required for working in a catering environment.
|
Entry 3 | 30 |
|
The learner will be able to use leftover ingredients to create a new food product.
|
Entry 2 | 10 |
|
The learner will be able to prepare a jacket potato lunch for staff; prepare filings and sides; and set a table.
|
Entry 2 | 10 |
|
Leaners will participate in a range of activities which build awareness of how to keep a home safe and clean.
|
WTE1 | 30 |
|
The learner will understand the reasons why it is important to keep a kitchen clean and what equipment they will need to clean a kitchen.
|
Entry 3 | 10 |
|
Learners will be able to identify potential kitchen hazards and know basic kitchen hygiene/health & safety procedures.
|
Level 1 | 20 |
|
The learner will be able to set the table for lunch with support.
|
WTE1 | 10 |
|
The learner will engage in a variety of cooking activities, building their confidence to help make snacks, main meals and desserts, both for themselves and others.
|
WTE1 | 30 |