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Occupational Studies - Food

Occupational Studies - Food

The world-of-work is constantly changing. This qualification will give you the practical experience of sampling work related activities in different areas within the Hospitality and Catering Industry.
 
Through the study of this occupational studies strand you will:
 
  • actively learn and employ skills for working life through an enjoyable ‘hands-on’ approach; 
  • gain knowledge through practical, work related activities; 
  • develop the transferable skills necessary in a changing and dynamic working  environment; and
  • be able to progress to other courses, particularly vocationally related courses, and to training and employment.

What will I study and how will I be assessed?
 
 
Unit 1
CONTEMPORARY CUISINE
 
Section 1
‘Health and Safety’
 
Section 2
‘Starters’
 
Section 3
‘Mains’
 
Section 4
‘Desserts’
 
Unit 2
PATISSERIE & BAKING
 
Section 1
‘Health and Safety’
 
Section 2
‘Breads & Scones’
 
Section 3
‘Cakes & Biscuits’
 
Section 4
‘Pastry Products’
 
 
NO written exams, all evidence based portfolio work completed in class time.
 
20% knowledge tests + 60% practical assessments + 20% evaluative work 

1 unit x 2
2 4 3 7 5 VISITORS
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