T LEVEL IN CATERING T Level (Level 3) Venue: South Downs Campus Duration: 2 years Overview The purpose of the T Level Technical Qualification in Catering is to provide students with the knowledge and skills they will need to progress into industry employment or higher-level technical training relevant to the T Level. This is a two-year study programme, aimed at preparing young people for work, higher- level Apprenticeships or Higher Education. The technical qualification is the main, classroom-based element. Students will learn about the catering sectors through a curriculum designed by our close industry partners and developed through HSDC and our awarding body Highfield. Industry placement runs for approximately nine weeks and will give students practical insight into their sector and an opportunity to embed the knowledge and skills learned in the classroom. Structure This T Level in Catering covers culinary, kitchen operations, business, team supervision, culinary science, nutrition, food safety, people, team working, health and safety and menu design. This course will also focus on developing your practical skills in producing vegetable and vegetarian dishes, meat, poultry and game dishes and fish and shellfish dishes. Our hospitality and catering students will have the opportunity to access 74 South, our professional-standard College Restaurant. You’ll be offered the chance to meet and work with a whole host of guest chefs and restaurant managers, to pick their brains and learn some fascinating tips and tricks. We have excellent links with local employers and event planners including: Angela
Hartnett, Luke Holder from Lime Wood, Exclusive Venues and Hotels to include Penny Hill Park, Lainston House Hotel and South Lodge, and D&D London Restaurants, to provide you with the opportunity to plan and host your own wonderful events and complete work experience in top establishments. Teaching and learning The course will involve focused work in practical areas including a realistic working environment, cooking for our award-winning college restaurant, 74 South. This will be complimented with theory learning; self- guided learning, industry/work placement and industry awareness. The course will involve demonstrations, assignments and activities with emphasis on self-directed development. We have impressive training kitchens, a fully licensed restaurant, a Café Bar and Pantry 74 retail outlet where you can gain valuable hands-on experience. You may participate in a range of local and national competitions, including the Nestlé Toque d’Or competition and Young Seafood Chef of the Year. Assessment Assessment will take place both in theory and practical areas through set assignments, short answer theory tests, observed practical assessments and culminating in your End Point Assessment towards the end of your second year. Additional costs and fee information This course requires you to purchase a uniform and kit and we include trips to enhance your learning and experience of industry. All of these costs will be explained at interview and students in receipt of financial assistance will be supported with these costs.
140 HSDC Prospectus
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