Practical Introduction to Hospitality and Catering

Overview

Framework:
RQF
Level:
Entry 3
Unit No:
R/618/1053
Credits:
4
Guided learning hours:
40 hours

Assessment Guidance

Teachers are expected to cover the following underpinning knowledge, although there is no requirement to explicitly demonstrate this in the assessment evidence. Learners should
• develop an awareness of a range of basic construction tasks and their purpose, before practically tackling one of these
• be given key information to help them understand the purpose of the task and how to perform it well
• know the names of key tools associated with the construction task they are carrying out and their main purpose
• be made aware of key health and safety requirements associated with the task and why they are important to follow
• be given a chance to consider some key factors associated with working in/studying construction to help inform their decisions about whether it’s the right sector for them (e.g. practical considerations - outside working/working in all weathers; physical nature of the work; skills needed; whether the tasks involved are of interest to them)

Aim

To introduce learners to the vocational area of hospitality and catering through practical activity so that they gain a basic understanding of typical tasks, working environments and practices. Learners will also have the opportunity to consider if hospitality and catering would be a suitable sector for them for further study or employment.

Unit Learning Outcomes

1.

Be able to follow instructions to carry out a hospitality and catering task.

Assessment Criteria

  • 1.1

    Follow multi-step verbal, written, or visual instructions to carry out a basic hospitality and catering task. 

2.

Be able to use tools to carry out a hospitality and catering task. 

Assessment Criteria

  • 2.1

    Use, clean and store given tools in an appropriate manner. 

3.

Be able to work safely to carry out a hospitality and catering task. 

Assessment Criteria

  • 3.1

    Follow given health and safety rules appropriate to the task and environment. 

4.

Be able to reflect on own performance and on their suitability for working in/studying hospitality and catering. 

Assessment Criteria

  • 4.1

    State what they did well and what they did less well when carrying out the task. 

  • 4.2

    State what they liked and what they did not like about working in a hospitality and catering environment. 

  • 4.3

    Give reasons why hospitality and catering may or may not be a suitable sector for further study or employment for them.