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BTEC Hospitality

Key Stage 5 – BTEC Hospitality Level 3 Subsidiary Diploma 60 Credits

BTEC qualifications offer learners an alternative to traditional academic subjects. They allow students to learn in a vocational context using a more ‘hands on’ approach. Designed to meet the needs of employers, BTEC’s are work-related qualifications for learners taking their first steps into employment or planning to enter university.

BTEC Hospitality is an exciting, motivating, practical and challenging course. Students will investigate the hospitality industry, and develop a thorough understanding of the types of business that form the industry to provide accommodation, catering and other related services.  The two year course allows students to experience first hand real life hospitality scenarios through visits to hotels, catering and hospitality outlets.  Level 3 Hospitality provides a solid basis for students wishing to progress into hospitality management programme either within a University or a recognised company programme.

This course is well-suited to hard working, highly motivated students that prefer coursework to examinations. Although the coursework load is significant, the outcome is much more controllable than an examination. In many cases, hard-working students have achieved superb results that have resulted in a strong application to university.

TermYear 12Year 13
1Unit 1 – Introduction to the Hospitality Industry; written assignments with a value of 10 credits

Unit 10 – European Food; comprising of both practical work and written elements with a value of 10 Credits
Unit 2 - Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism with a value of 2 credits

Unit 3 - Providing Customer Service in Hospitality with a value of 8 credits
2Unit 1 – Introduction to the Hospitality Industry; written assignments with a value of 10 credits

Unit 11 - Asian Food; comprising of both practical work and written elements with a value of 10 Credits
Unit 12 – Contemporary World Food with a value of 10 credits

Unit 15 - Principles of Nutrition for a healthier choice with a value of 3 credits
3Unit 11 - Asian Food; comprising of both practical work and written elements with a value of 10 Credits Unit 5 - Supervisory Skills in the Hospitality Industry with a value of 8 credits

Unit 15 - Principles of Nutrition for a healthier choice with a value of 3 credits

Useful Links

Key Stage 5

https://qualifications.pearson.com/en/qualifications/btec-nationals/hospitality-2010.html