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 |
|---|---|---|
|
To be able to follow a recipe with little to no support.
|
Entry 1 | 10 |
|
The learner will be able to use leftover ingredients to create a new food product.
|
Entry 2 | 10 |
|
The learner will be able to plan, cost and cook a meal while adhering to a pre-determined budget.
|
Entry 2 | 10 |
|
The learner will recognise different equipment/appliances in the kitchen, how they can be used and show understanding of their safe use.
|
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 |
|
The learner will be able to set the table for lunch independently.
|
Entry 1 | 10 |
|
The learner will learn how to apply their sewing skills to create a fabric bunting decoration that could be used to decorate a room or garden for a party.
|
Entry 1 | 10 |
|
The learner will be able to set the table for lunch with support.
|
WTE1 | 10 |
|
The learner will be able to make a hot snack with support.
|
WTE1 | 10 |
|
The learner will learn how to use a professional coffee machine in order to consistently make quality latte coffees.
|
Entry 3 | 10 |
|
The learner will learn how to use a professional coffee machine in order to consistently make quality cappuccino coffees.
|
Entry 3 | 10 |
|
Learners will be able to identify basic elements of food hygiene and demonstrate good practice in food handling
|
Entry 3 | 20 |
|
Learners will be able to plan, cost out and cook a healthy 3 course meal for a group of young people using the budget of no more than £3.50 per person.
|
Level 1 | 20 |
|
Learners will be able to identify potential kitchen hazards and know basic kitchen hygiene/health & safety procedures.
|
Level 1 | 20 |
|
Learner will be able to select appropriate kitchen knives and demonstrate a range of cutting skills.
|
Entry 3 | 20 |
|
Learners will be able to safely make a hot drink
|
Entry 1 | 20 |
|
Learners will develop their awareness of cleaning up following food preparation work in the kitchen.
|
WTE1 | 20 |
|
Learners will develop their awareness of cleaning up following food preparation work in the kitchen.
|
Entry 1 | 20 |
|
Learners will identify, demonstrate and evaluate skills in how to lead a healthy active lifestyle.
|
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 |