The BTEC Level 3 Subsidiary Diploma in Hospitality is a qualification equivalent in size to 1 International A Level. Designed to run alongside two other Post-16 subjects, it offers a practical, career-focused foundation in culinary arts, food safety, menu design, and sustainable service management. 

Students complete 6 units in total: 3 mandatory units providing core industry knowledge, and 3 optional units selected from the food-focused pathways below. Optional units are personalised to align with the specific culinary interests and preferences of the cohort opting for the course.

• Culinary Supervision & Safety: Implementing HACCP protocols, maintaining food safety standards, and leading kitchen teams.

• Menu Planning & Gastronomy: Developing tailored menus for cultural traditions, specialised dietary needs, and global food trends.

• Food & Beverage Operations: Executing professional front-of-house service styles and running live school hospitality events.

• Sustainable Sourcing: Managing kitchen efficiency, ingredient procurement, and eco-conscious food prep.

• Meets standard Post-16 pathway entry criteria.

• Passion for food preparation, menu design, event execution, or culinary management.

• Commitment to active practical work in food studios and managing continuous coursework deadlines.

• Internal Coursework: Practical cooking evaluations, menu portfolios, and food safety audits marked by teachers.

• Pearson Set Assignments (PSAs): Practical scenario-based tasks set by Pearson completed under controlled conditions.

• Grading: Units are graded Pass (P), Merit (M), or Distinction (D), leading to an overall grade up to Distinction*.

• Learners must complete and achieve a Pass or above in the mandatory units. 

Combined with two additional Level 3 qualifications, this course supports progression into university degrees or higher apprenticeships:

• BBA (Hons) Culinary Industry Management

• BSc (Hons) Food Science & Culinary Innovation

• BSc (Hons) International Hospitality Management

• BA (Hons) Event & Venue Management