Pearson
Level 3
QN: 500/8197/4
Curriculum Active
Pearson BTEC Level 3 Subsidiary Diploma in Hospitality (QCF)
Official qualification regulated by Ofqual, awarded by Pearson. Classified as a Vocationally-Related Qualification. Total guided learning hours: 1451 hours.
Qualification Level
Level 3
Awarding Body
Pearson
Syllabus Units
26 Units
Guided Hours
1451 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Accommodation Operations in Hospitality
Verified
Key Learning Objectives:
- Know the structure, role and responsibilities of staff in accommodation operations
- Understand the methods and documentation used to maintain standards in accommodation operations
- Be able to clean and service rooms, using appropriate cleaning agents, equipment, resources and methods
- Know the importance of safety, security and environmental issues for accommodation operations
2
Advanced skills and techniques in producing desserts and petits fours
Verified
Key Learning Objectives:
- Be able to produce hot, cold and frozen desserts
- Be able to produce petits fours and friandises
3
Alcoholic Beverage Service
Verified
Key Learning Objectives:
- Know different types of alcoholic beverages and appropriate matches with food
- Know the storage and equipment requirements of common types of alcoholic beverages
- Be able to serve alcoholic beverages
- Know main types of cocktails and ways in which they are mixed and served
- Understand the issues concerning the sale of alcoholic beverages
4
Asian Food
Verified
Key Learning Objectives:
- Know the equipment, commodities, storage and cooking methods required to prepare and cook Asian food
- Know the historical influences on Asian food, the styles of food, and the types of dishes that are prepared and cooked in Asia
- Be able to demonstrate food preparation and cooking skills that are safe, hygienic and professional when creating Asian dishes
- Be able to evaluate the quality of Asian dishes
5
Contemporary World Food
Verified
Key Learning Objectives:
- Be able to plan menus taking into account current developments in contemporary world food
- Know the commodities used in contemporary world food
- Be able to prepare, cook and present contemporary world dishes, using professional, safe and hygienic working practices
- Be able to evaluate the quality of contemporary world dishes
6
E-business for Hospitality
Verified
Key Learning Objectives:
- Know about e-business in the hospitality industry
- Know the benefits of e-business and its impacts for hospitality businesses
- Understand the barriers to the development of e-business within hospitality businesses
- Know the relevant features of effective hospitality websites and key sales and marketing issues
7
Environment and Sustainability in Hospitality
Verified
Key Learning Objectives:
- Know the impact of the hospitality industry on the environment
- Understand the conflicting needs of different stakeholders with respect to hospitality
- Understand the measures taken by the hospitality industry to ensure a sustainable environment
- Be able to plan and undertake research into an environmental issue in a hospitality business
8
European Food
Verified
Key Learning Objectives:
- Know the equipment, commodities and methods required to prepare and cook different examples of European food
- Know the styles of food and types of dishes that are prepared and cooked in Europe
- Be able to demonstrate food preparation and cooking skills that are safe, hygienic and professional when creating European dishes
- Be able to evaluate the quality of European dishes
9
Events Organisation in Hospitality
Verified
Key Learning Objectives:
- Know features of different types of events
- Know tasks and skills required for event management
- Understand planning considerations for event management
- Understand essential requirements for safety, security and crowd management
10
Financial Control in Hospitality
Verified
Key Learning Objectives:
- Understand the principles of goods selection in hospitality
- Understand costing and pricing in hospitality
- Be able to apply controlling and accounting methods for resources in hospitality
- Understand the use of financial statements to measure hospitality business performance
11
Food and Drinks Service
Verified
Key Learning Objectives:
- Understand the importance of the meal experience in food and drink service operations
- Be able to organise the preparation and layout of a food and drink service operation
- Be able to provide food and drink service and customer service in a professional, safe and hygienic manner
- Be able to review food and drink service provision
12
Food Service Organisation
Verified
Key Learning Objectives:
- Know the organisation of staff and service methods within food service operations
- Understand food service practices and procedures and liaison with other departments
- Understand the importance of legislation and regulations within food service organisation
- Be able to carry out a workflow system analysis of food service environments
13
Front Office Operations in Hospitality
Verified
Key Learning Objectives:
- Know the structure, role and requirements of front office operations within hospitality businesses
- Be able to use systems and procedures involved in reservations and registration
- Be able to use systems and procedures involved in guest accounting
- Be able to interpret data and room statistics used to assess and improve the performance of front office operations
14
Hospitality Business Enterprise
Verified
Key Learning Objectives:
- Know the legal and financial considerations that affect the start-up of small hospitality businesses
- Be able to produce an outline hospitality business enterprise proposal
- Be able to plan and set up a hospitality business
- Be able to evaluate a hospitality business enterprise
15
Human Resources in Hospitality
Verified
Key Learning Objectives:
- Know human resource issues, responsibilities and policies in hospitality businesses
- Understand recruitment, selection and induction procedures in hospitality businesses
- Understand appraisal, grievance, disciplinary and termination procedures in hospitality businesses
- Know relevant legislation applicable to human resource policies and procedures in hospitality businesses
16
Industry-related Project in Hospitality
Verified
Key Learning Objectives:
- Be able to identify opportunities for a hospitality project
- Be able to plan and research the hospitality project
- Be able to carry out and monitor the hospitality project
- Be able to present the hospitality project to an audience
17
Marketing for Hospitality
Verified
Key Learning Objectives:
- Know marketing strategies and principles as used in the hospitality industry
- Know how marketing research is used in hospitality businesses
- Know how market environment analysis is used to identify opportunities and potential strategies
- Understand how the marketing mix is used to develop products and services in hospitality businesses
18
Personal and Professional Development in Hospitality
Verified
Key Learning Objectives:
- Know the sources of careers information and career progression routes
- Be able to complete a development plan by carrying out a personal assessment
- Be able to monitor personal and professional development plans and propose further development activities
- Be able to prepare for employment or training in hospitality
19
Personal Selling and Promotional Skills for Hospitality
Verified
Key Learning Objectives:
- Know how personal selling and promotional activities benefit hospitality businesses
- Know the various types of customers and the factors that influence their decisions to purchase
- Be able to design promotions for use in hospitality businesses
- Be able to use personal selling skills to promote and sell hospitality products and services
20
Planning and Managing a Hospitality Event
Verified
Key Learning Objectives:
- Know characteristics of events in the hospitality industry
- Be able to produce a proposal for an event from a client brief
- Be able to plan events
- Be able to stage events and review its success
21
Principles of Nutrition for Healthier Food and Special Diets
Verified
Key Learning Objectives:
- Understand the importance and principles of balanced diets
- Understand food labelling and nutritional information
- Understand special dietary needs
- Understand how to plan and promote healthier food choices
22
Principles of Supervising Customer Service Performance in Hospitality Leisure Travel and Tourism
Verified
Key Learning Objectives:
- Understand how to develop a customer service culture within their business
- Understand how to build teams and motivate colleagues through techniques such as on-site coaching
- Understand how to effectively monitor and communicate levels of customer service performance
23
Providing Customer Service in Hospitality
Verified
Key Learning Objectives:
- Understand the role of communication, presentation and team
- work in customer service in hospitality
- Be able to provide customer service to meet the needs of customers in different hospitality situations
24
Supervisory skills in the hospitality industry
Verified
Key Learning Objectives:
- Be able to apply and monitor good health and safety practices
- Be able to explain how to apply staff supervisory skills within a small team
25
The Hospitality Industry
Verified
Key Learning Objectives:
- Understand the scale and diversity of the hospitality industry
- Understand the classification systems and their standards
- Know the organisation and structure of hospitality businesses
- Know the purpose of support functions in hospitality businesses
26
The Principles of Food Safety Supervision for Catering
Verified
Key Learning Objectives:
- Understand the role of the supervisor in ensuring compliance with food safety legislation
- Understand the application and monitoring of good hygiene practice
- Understand how to implement food safety management procedures
- Understand the role of the supervisor in staff training
Regulatory & Verification Details
- Qualification Number (QN)
- 500/8197/4
- Regulated Status
- Available to learners
- Awarding Body
- Pearson
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Sept 2010
- Operational End
- Jul 2026