Level 3 BTEC Nationals in Hospitality

Autumn Term
Unit 1: The Hospitality Industry
This unit gives learners knowledge which will be relevant to all units in this Qualification. On completion of this unit a learner should:
1. Understand the scale, scope and diversity of the hospitality industry
2. Understand the range of classification systems and their standards
3. Know the organisation and structure of hospitality operations
4. Know the purpose of support functions in hospitality businesses.

Unit 2: Customer Care in Hospitality
The success of a hospitality outlet is judged by its ability to attract and retain customers based on its reputation for quality products and service.
On completion of this unit a learner should:
1. Understand the key features and importance of customer care
2. Understand the role of communication, presentation and teamwork in the provision of good customer care
3. Be able to provide customer care to satisfy the needs of different customers in hospitality outlets
Understand the sources of information that can be used to measure the effectiveness of customer care, and how to use this information to recommend improvements.

Spring Term
Unit 3: Health, Safety and Security in the Hospitality Industry
This unit introduces learners to health, safety and security in the hospitality industry and their importance to the employer, the employee and the customer.
On completion of this unit a learner should:
1. Understand the importance of maintaining health, safety and security
2. Know common health, safety and security hazards
3. Be able to carry out risk assessments
4. Understand realistic control measures that can be implemented to improve health, safety and security
5. Know the sources of health, safety and security advice and how this information is communicated.
Unit 4: Hospitality Business Operations
This unit will introduce learners to how physical resources within the hospitality industry are selected, controlled and accounted for.
On completion of this unit a learner should:
1. Understand the principles of goods selection in hospitality
2. Understand costing and pricing in hospitality
3. Be able to apply controlling and accounting methods for resources
Understand the use of financial statements to measure business performance.

Summer Term
Unit 5: Hospitality Team Leadership and Supervision
The ability to lead and supervise teams is critical to the success of a hospitality outlet.
On completion of this unit a learner should:
1. Understand the role of teams within hospitality organisations
2. Understand the principles of team building, team management and the threats to team cohesion
3. Know how to monitor team performance and achievement
4. Be able to demonstrate team leadership and interpersonal skills.

Unit 21: Planning and Managing a Hospitality Event
This unit introduces learners to the planning and managing of events within the context of the hospitality industry, a growth sector for specialist providers.
On completion of this unit a learner should:
1. Know the characteristics of events in the hospitality industry
2. Be able to produce a proposal for an event from a client brief
3. Be able to plan the event
Be able to stage the event and review how successful it has been.

Autumn Term
Unit 6: Food Service Operations
This unit introduces learners to basic concepts of food service and to the skills, knowledge and responsibilities required in food service throughout the sector. On completion of this unit a learner should:
1. Understand the importance of the meal experience in food service operations
2. Be able to organise the preparation and layout of a food service operation
3. Be able to provide food service and customer care in a professional, safe and hygienic manner
4. Be able to apply evaluation techniques and criteria in food service provision.
Unit 7: Alcoholic Beverage Service Operations
This unit introduces learners to alcoholic beverages in the hospitality industry, the principles of beverage service and how to complement food with alcoholic beverages.
On completion of this unit a learner should:
1. Know the different types of alcoholic beverages and common matches with food
2. Know the storage, equipment and presentation requirements of common types of alcoholic beverages
3. Be able to serve alcoholic beverages
4. Understand the main types of cocktails and the ways in which they are mixed and served
Understand the issues concerning the sale of alcoholic beverages.

Spring Term
Unit 10: Introduction to European Cuisine
European cuisine encompasses a diverse range of traditions, and their influence shows no signs of diminishing.
On completion of this unit a learner should:
1. Know the equipment, commodities and methods required to produce different examples of European cuisine
2. Know the styles of cuisine and range of dishes that are produced in Europe
3. Be able to demonstrate food preparation and cooking skills that are safe, hygienic and professional when producing European dishes
4. Understand the evaluation techniques used in the monitoring of the completed dishes.

Unit 11: Introduction to Asian Cuisine
Asian cuisine plays an important role in the UK hospitality industry. On completion of this unit a learner should:
1. Know the equipment, commodities, storage and cooking methods required to produce different examples of Asian cuisine
2. Know the historical influences on Asian food, the styles of cuisine, and the types of dishes that are produced in Asia
3. Be able to demonstrate food preparation and cooking skills that are safe, hygienic and professional when producing Asian dishes
4. Understand the evaluation techniques used in the monitoring of the completed dishes.

Summer Term
Unit 12: Introduction to Contemporary Cuisine
This unit introduces learners to a variety of innovative and contemporary styles of cuisine from a broad spectrum of catering outlets. On completion of this unit a learner should:
1. Be able to plan menus taking into account recent developments in contemporary cuisine
2. Know the commodities used in contemporary cuisine
3. Be able to prepare, cook and present contemporary dishes, using professional, safe and hygienic working practices
4. Understand the criteria and techniques used in quality monitoring of contemporary dishes.
Unit 13: Principles of Healthy Eating
There is increasing awareness of diet and nutrition and their effect on people’s health, wellbeing and even behaviour: recent and well-publicised campaigns have aimed to improve the nutritional content of meals in care homes and schools. This unit allows learners to explore some of the issues connected to healthy eating. On completion of this unit a learner should:
1. Understand factors that influence and promote healthy eating
2. Understand advice about the nutritional requirements of a balanced diet
3. Know the nutritional requirements for a variety of customers and special dietary needs
4. Be able to apply the principles of healthy eating to recipe and menu planning.