Hospitality & Catering

Curriculum Aims

The OCR Level 2 Hospitality and Catering course aims to provide students with a foundational understanding of the hospitality industry, focusing on essential skills for working in food preparation, service, and kitchen management. The curriculum is designed to equip students with practical knowledge in areas such as food safety, hygiene, and safe working practices. Students learn how to prepare and cook a range of dishes, develop basic culinary techniques, and gain an understanding of how to manage a kitchen environment. They also explore customer service, including communication skills and how to meet customer expectations, and study the importance of nutrition and food choices in menu planning.

In addition to practical skills, the curriculum aims to develop students' understanding of the wider hospitality industry, including its structure, key sectors, and roles. Students are introduced to the principles of running a food business, with lessons on budgeting, stock control, and health and safety regulations. The course also encourages students to develop teamwork, problem-solving, and time management skills, all of which are essential for success in the hospitality sector. Through a combination of theoretical learning, practical assessments, and work placements, the OCR Level 2 course prepares students for entry-level positions and further progression in hospitality and catering careers.

K​ey stage 4 Learning journey Hospitality & Catering

L​earning Journey

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