Pearson
Level 1/Level 2
QN: 600/7044/4
Curriculum Active
Pearson BTEC Level 1/Level 2 First Award in Hospitality
Official qualification regulated by Ofqual, awarded by Pearson. Classified as a Vocationally-Related Qualification. Total guided learning hours: 240 hours.
Qualification Level
Level 1/Level 2
Awarding Body
Pearson
Syllabus Units
8 Units
Guided Hours
240 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Costing and Controlling Finances in the Hospitality Industry
Verified
Key Learning Objectives:
- Understand key principles, terminology and concepts of Costing and Controlling Finances in the Hospitality Industry
- Apply practical skills, procedures and techniques in Costing and Controlling Finances in the Hospitality Industry
- Evaluate performance, standards and best practices for Costing and Controlling Finances in the Hospitality Industry
2
Enterprise in the Hospitality Industry
Verified
Key Learning Objectives:
- Understand key principles, terminology and concepts of Enterprise in the Hospitality Industry
- Apply practical skills, procedures and techniques in Enterprise in the Hospitality Industry
- Evaluate performance, standards and best practices for Enterprise in the Hospitality Industry
3
Food and Beverage Service in the Hospitality Industry
Verified
Key Learning Objectives:
- Understand key principles, terminology and concepts of Food and Beverage Service in the Hospitality Industry
- Apply practical skills, procedures and techniques in Food and Beverage Service in the Hospitality Industry
- Evaluate performance, standards and best practices for Food and Beverage Service in the Hospitality Industry
4
Food Safety and Health and Safety in Hospitality
Verified
Key Learning Objectives:
- Understand key principles, terminology and concepts of Food Safety and Health and Safety in Hospitality
- Apply practical skills, procedures and techniques in Food Safety and Health and Safety in Hospitality
- Evaluate performance, standards and best practices for Food Safety and Health and Safety in Hospitality
5
Front Office Services in the Hospitality Industry
Verified
Key Learning Objectives:
- Understand key principles, terminology and concepts of Front Office Services in the Hospitality Industry
- Apply practical skills, procedures and techniques in Front Office Services in the Hospitality Industry
- Evaluate performance, standards and best practices for Front Office Services in the Hospitality Industry
6
Introducing the Hospitality Industry
Verified
Key Learning Objectives:
- Understand key principles, terminology and concepts of Introducing the Hospitality Industry
- Apply practical skills, procedures and techniques in Introducing the Hospitality Industry
- Evaluate performance, standards and best practices for Introducing the Hospitality Industry
7
Planning, Preparing, Cooking and Finishing Food
Verified
Key Learning Objectives:
- Understand key principles, terminology and concepts of Planning, Preparing, Cooking and Finishing Food
- Apply practical skills, procedures and techniques in Planning, Preparing, Cooking and Finishing Food
- Evaluate performance, standards and best practices for Planning, Preparing, Cooking and Finishing Food
8
Working in the Hospitality Industry
Verified
Key Learning Objectives:
- Understand key principles, terminology and concepts of Working in the Hospitality Industry
- Apply practical skills, procedures and techniques in Working in the Hospitality Industry
- Evaluate performance, standards and best practices for Working in the Hospitality Industry
Regulatory & Verification Details
- Qualification Number (QN)
- 600/7044/4
- Regulated Status
- Available to learners
- Awarding Body
- Pearson
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Sept 2015
- Operational End
- Jul 2027