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Year 10 and 11 Design and Technology

BTEC First Award in Hospitality

The hospitality industry employs 1.6 million people (around 6% of the total working population) and is worth £55 – £60 billion per year (source www.caterer.com)

The BTEC first in Hospitality aims to:
● inspire and enthuse learners to consider a career in the hospitality industry, rather than just being a customer or patron
● give learners the opportunity to gain a broad knowledge and understanding of, and develop skills in, the hospitality industry, such as marketing and promotion, cooking, food and beverage service, and accommodation service or finance
● support progression to a more specialised level 3 vocational or academic hospitality qualification or an apprenticeship
● give learners the potential opportunity to enter employment within a wide range of junior job roles across the hospitality industry, for example waiters/waitresses, assistant front-of-house staff, temporary events/match-day hospitality staff, concessions catering assistants, fast-food servers.

The qualification is built on two core units, one mandatory unit and a variety of optional units that can be selected. Here at Chaucer unit 6 is undertaken as this links into the Food Technology work done at KS3, specifically with the independence being fostered during Y9

Core units
These units underpin the fundamental knowledge and understanding of the hospitality industry.
● Unit 1: Introducing the Hospitality Industry – this unit is externally assessed and allows learners to investigate different aspects of the hospitality industry, its component parts, the different products and services offered, and the essential processes involved in operating a hospitality business.
The exam can be taken in the January of May/June of Y11, and is 1 hour 15 minutes only

● Unit 2: Working in the Hospitality Industry – this unit covers the importance of team-working and customer service for working in a variety of roles within the hospitality industry. It also looks at other important aspects necessary to work successfully in the industry, such as personal appearance and personal attributes.

Mandatory unit
The mandatory units assess knowledge, understanding and skills that are not covered within the core units but are essential to the hospitality industry.
● Unit 3: Food Safety and Health and Safety in Hospitality. Students are required to research into an area of hospitality (e.g. restaurants) and evaluate existing companies training materials before creating their own to meet a given business scenario. This is then extending to include health and safety and the policies and regulations which govern them in the workplace

Optional Units
Although there are various ones to choose from, students will complete unit 6
● Unit 4: Costing and Controlling Finances in the Hospitality Industry
● Unit 5: Enterprise in the Hospitality Industry
● Unit 6: Planning, Preparing, Cooking and Finishing Food
● Unit 7: Food and Beverage Service in the Hospitality Industry
● Unit 8: Front Office Services in the Hospitality Industry

Unit 6
Here students will research into healthy meals and then plan, prepare, make and evaluate a two course meal for a given scenario. The assessed practical takes the form of a practical exam where students follow their own work plan to make the products safely they present them. Students then sit together and critically evaluate their own two courses and that of their peers, including how they themselves could have performed better and also how the products could be improved upon

Method of Assessment
The award is assess through an external exam (25%) and 3 pieces of coursework based assessment (75%). For Unit 1, there will be an exam taken under controlled conditions lasting 1 hour 15 minutes – to be sat in January and/or May/June of Y11. Samples of students work will be selected for the internally marked three units and moderated by the exam board

Expectations of the course
Students will be expected to take part in theory and practical activities, as well as follow health and safety rules and wear appropriate protective clothing in food rooms. Students will be expected to meet deadlines for coursework and have an excellent attendance record. As and when required students should also be visiting hospitality businesses and critically evaluating them throughout the course. Finally there is a given expectation that students will attend after school improvement clubs to help them develop their work, or revise/practice exam questions, to enable them to achieve target grades.

BTEC First Award in Construction and the Built Environment
The Construction industry makes up a large part of the UK economy, and many companies within it are looking to recruit young people who have a broad knowledge and understanding of the construction industry.

Course Content
This course has been developed to provide an introduction to the construction industry; it includes both theory and practical work. The 2 core units form the fundamental knowledge, skills and understanding of construction technology and design; the mandatory unit assesses additional knowledge, understanding and skills that are essential to the construction sector. The final unit is selected from the practical work students undertake in either carpentry & joinery, bricklaying, painting & decorating, plumbing or electrical (dependent upon facilities and resources).

Core Units:
• Unit 1: Construction Technology – This unit covers the different forms of construction that can be used for low-rise offices, retail units and homes. Students will develop an understanding of the structural performance required for low-rise construction, and explore how substructures and superstructures are constructed. (Externally assessed)
• Unit 2: Construction and Design – In this unit students will develop a broad understanding of the construction industry, the sort of projects it undertakes, and the contribution it makes to wider society. Students will also look at how client needs can shape the design of a building, and develop their own design ideas to a given brief. (Internally assessed)

Mandatory Unit:
• Unit 3: Scientific and Mathematical Applications for Construction – In this unit students will apply scientific and mathematical knowledge, understanding and skills to practical construction contexts. Students will develop an understanding of the scientific principles affecting the performance of construction materials, and develop skills to perform mathematical calculations in construction contexts. (Internally assessed)

Practical Units:
Students will develop their knowledge of the principles and techniques used in specific areas of the construction industry. Each unit includes theory work which supports the tools, equipment, materials, health and safety aspects required for students to produce their own piece of practical work.
• Unit 6: Exploring Carpentry and Joinery Principles and Techniques – In this unit students will identify the purpose and safe use of a variety of hand and machine tools.  Students will then select the appropriate materials to construct a timber frame, with a different joint at each corner. (Internally assessed)

Method of Assessment
Students will be required to complete both practical and written tasks to demonstrate their ability and understanding of the construction industry. Most of the course will be internally assessed, and a sample of students' work will be selected by the examination board.
For Unit 1 there will be 1 hour long examination under controlled conditions.

Expectations of the course
Students will be expected to take part in theory and practical activities, as well as follow health & safety rules and wear appropriate protective equipment when required.  Students will be expected to meet deadlines for coursework, and have an excellent attendance record.