Hopescourt School 
BTEC First Certificate in Hospitality 
Curriculum Intent Statement 

At Hopescourt School, our BTEC First Certificate in Hospitality is more than a qualification—it's a gateway to independence, confidence, and future opportunity. Rooted in our three cornerstones—Engagement, Aspiration, and Become Future Ready—this course equips autistic learners with the practical skills, industry knowledge, and personal growth needed to thrive in the world of hospitality and beyond. 

Engagement – Learning with Courage 

• Real-world, sensory-aware learning experiences

• Hands-on activities in food preparation, customer service, and hospitality operations

• Adaptive teaching and structured routines to support engagement and success

Aspiration – Thrive through Ambition 

• High expectations with personalised support

• Mastery of professional skills in food safety, service, and teamwork

• Autism-informed strategies to build resilience, independence, and confidence

Become Future Ready – Preparation for Adulthood 

• Development of transferable life and employability skills

• Preparation for further education, supported internships, or employment

• Embedded PSHE and personal development to support confident transitions into adulthood

Course Structure Overview 

The BTEC First Certificate in Hospitality is a two-year, Level 1/2 vocational qualification. It combines theory and practical application, with both internal and external assessments. 

Year 1 – Core Skills & Foundations 

Unit 1: Introducing the Hospitality Industry 

• Understand the structure, services, and trends in hospitality

• External assessment (exam)

Unit 2: Working in the Hospitality Industry 

• Develop teamwork, communication, and customer service skills

• Internal assessment

Unit 3: Food Safety and Health & Safety in Hospitality 

• Learn safe and hygienic practices in food handling and workplace safety

• Internal assessment

Unit 6: Planning, Preparing, Cooking and Finishing Food 

• Plan and cook a nutritious two-course meal using safe practices 

• Internal assessment

Year 2 – Specialisms & Application 

Unit 7: Food and Beverage Service in the Hospitality Industry 

• Set up service areas and deliver professional food and beverage service

• Internal assessment

Unit 9: How the Hospitality Industry Contributes to Healthy Lifestyles 

• Explore how hospitality supports healthy living and responds to lifestyle trends

• External assessment (exam)

Unit 13: Contemporary World Food Cooking Skills 

• Prepare and present a variety of global cuisines 

• Internal assessment

KS4 BTEC Hospitality curriculum map