Course Descriptor - Level 6:  Events 

This course provides learners with a practical and theoretical introduction to the planning, organisation and delivery of events. It is designed to develop essential skills required for working within the events, hospitality, tourism or business sectors. 

Learners will explore the full event lifecycle, including research, planning, promotion, implementation and evaluation. The course places a strong emphasis on teamwork, problem-solving, communication and organisational skills through both classroom learning and practical event-based activities. 

Key areas of study include: 

• Event Planning and Development - understanding event objectives, target audiences, budgeting and logistics 

• Event Operations - managing venues, resources, health and safety considerations, and timelines 

• Marketing and Promotion - creating marketing materials, using social media, and attracting audiences 

• Customer Care - delivering high-quality service and enhancing attendee experience 

• Event Evaluation - reviewing outcomes and identifying improvements for future events 

Throughout the programme, learners will have opportunities to participate in the organisation and delivery of real or simulated events, enabling them to apply their knowledge in practical contexts. 

Skills Developed 

• Teamwork and collaboration 

• Communication and interpersonal skills 

• Problem-solving and decision-making 

• Time management and organisation 

• Planning and project management 

Assessment 

Assessment is continuous, including practical activities, group work, presentations, portfolios and reflective evaluations based on event planning and execution. 

Course Descriptor - Skills for Work N5: Hospitality 

The course provides learners with practical experience and underpinning knowledge of the hospitality industry. It is designed to develop the skills, attitudes and behaviours required for employment in sectors such as hotels, restaurants, cafés and catering services. 

The course offers an introduction to key areas of the hospitality sector, focusing on real-life working environments. Learners will gain hands-on experience in preparing and serving food and beverages, as well as delivering high standards of customer service. 

Key areas of study include: 

• Food Preparation and Service - basic cooking skills, safe food handling, and presentation of food 

• Beverage Service - preparing and serving hot and cold drinks to industry standards 

• Customer Service - interacting with customers professionally and responding to their needs 

• Working in the Hospitality Industry - understanding roles, responsibilities, teamwork and workplace expectations 

• Health and Safety - maintaining a safe and hygienic working environment 

The course emphasises practical learning, with learners working in realistic settings such as training kitchens or simulated front-of-house environments. 

Skills Developed 

• Practical hospitality and catering skills 

• Teamwork and cooperation 

• Communication and customer interaction 

• Time management and organisation 

• Awareness of industry standards and expectations 

Assessment 

Assessment is continuous and based on practical performance in realistic working situations. Learners will complete tasks and activities that demonstrate their ability to meet industry standards, alongside some written or oral work. 

Course Descriptor - Higher & National: 
Health and Food Technology 

This course develops learners' understanding of the relationship between food, health and nutrition, alongside practical food preparation and technological skills. The course encourages learners to make informed decisions about food choices and to understand the role of food within contemporary society. 

Learners will explore how dietary needs vary across different life stages and how nutritional requirements can be met through planning and preparing appropriate meals. The course also examines current food trends, consumer factors, and safe food practices that protects the consumers.    

A key feature of the course is developing an understanding of food manufacturing and the food product development process in industry.  

Key areas of study include: 

• Food for Health - nutritional needs, dietary requirements, and the relationship between diet and health 

• Food Product Development - designing, producing and evaluating food products to meet specific needs 

• Contemporary Food Issues - sustainability, food labelling, consumer choices and ethical considerations 

Skills Developed 

• Research and analytical skills 

• Planning, organising and time management 

• Evaluation and problem-solving 

• Understanding of nutrition and healthy eating 

Assessment 

Assessment consists of a 50/50 split weighting: 

• A question paper (exam) assessing knowledge and understanding:   

• An assignment, where learners research, plan, produce and evaluate a food product in response to a given brief