The aim of the course is to enable you to gain an understanding of the hospitality industry, the classification systems used and the organisation and structure of hospitality businesses. The course also aims to give you an understanding of the importance of the meal experience in food and drink service operations and skills to prepare and review provision of food and drink service.
1: Meeting Nutritional Needs of Specific Groups
The purpose of this unit is for learners to develop an understanding of the nutritional needs of specific target groups and plan and cook complex dishes to meet their nutritional needs.
50% Controlled Assessment
Also includes Planning and producing a 3-course meal for a target group of people
50% Written Exam
This is a 90 minute (+15 minute reading time) paper worth 90 marks
3: Experimenting to Solve Food Production
4: Current Issues in Food Science and Nutrition