This introductory course is designed for those who wish to explore the fundamentals of working in the hospitality and catering industry. It provides a comprehensive overview of core operations across multiple settings, including hotels, restaurants, catering services, and events. With City & Guilds guidance, the course aligns with industry standards and prepares learners for real-world scenarios through a blend of theory, practical simulations, and assessments.

The course begins with an overview of hospitality and catering as a professional field, examining the roles available in accommodation, food and beverage service, and front-of-house positions. It focuses on essential skills such as booking and reception etiquette, dealing with customer complaints, understanding dietary requirements, and safe service techniques. Learners are guided through industry protocols, hygiene best practices, workplace safety, and teamwork principles—all critical for delivering excellent customer experiences.

As the programme progresses, learners gain exposure to kitchen operations, from food preparation to storage, sustainability, and the responsibilities of different staff within the kitchen brigade. Emphasis is placed on food safety (including HACCP), COSHH regulations, and fire and first aid awareness, ensuring students can identify and control risks in any hospitality setting. The final module supports career readiness by covering shift management, CV building, and interview techniques while highlighting progression routes through apprenticeships or advanced vocational training.