Exploring Catering

Entry 2 – Core Units:

• Exploring working in catering
• Working in catering
• Making cakes to sell
• Preparing food from different cultures
• Personal care and hygiene

Additional units include: Positional vocabulary, using money, purpose of written materials and communication skills.

Additional information
To support classroom activities and aid completion of coursework, a range of enrichment activities will be included in the course, ranging from free trips such as St Fagans and Royal Mint in Llantrisant costing £12.50.
Uniform – As there are practical elements to the course, it is essential that a uniform is purchased and worn in full to all practical sessions. You will be expected to purchase this before the start of term so you are ready for learning at the start of term. Uniform cost approximately £60.
Tutorial – In order to give you full support and ensure your wellbeing, there will be a tutorial programme in place during the year. This will include one-to-one tutorials throughout the year and a drop-in facility for advice.

All assessments will take the form of one of the following:

• Tasks and task sheets (some may be completed under controlled conditions)
• Assignments
• Case studies
• Projects/ portfolios
• Practical tests

There are no formal entry requirements, but you will be expected to have an interest in the industry.

On completion of this course, you may consider progressing onto a higher level course at Entry 3. Alternatively, you may seek employment in a variety of sectors related to the catering and hospitality sectors.

Enrolment fee: £40

Course-related fees, eg materials/equipment: £125*

*This cost is approximate and is subject to change. Some costs may be payable to the College and some may be payable to external suppliers. Further details can be obtained by contacting hello@bridgend.ac.uk. There may be support available towards these costs; please visit our website for more information.

Please note: Access to an appropriate digital device for learning is required for this course. You may be eligible for support with this; please visit our website for more information.