BTEC Catering

Applications Open – 3rd November 2025

Applications Close – 31st August 2026

Entry Requirements – 5 Grade 4s or above including Maths and English

How to Apply – Please apply via KentChoices

This qualification is for learners who want to progress further in a career in food production and catering, particularly in leadership roles, such as chef de partie. It is designed for post-16 learners as part of a wider study programme. It is an ideal qualification for learners intending to progress directly to employment within hospitality and catering services, or to more specialised training in different cuisines.

Achieving this qualification will give learners an advantage when applying for a job in hospitality. The types of jobs they will be ready for are:

• chef de partie

• specialist chef de partie

• sous chef

• assistant catering manager.

When studied as part of a full study programme, alongside other qualifications including maths

Unit 1: Exploring Gastronomy 15

Unit 2: Supervision of Safety in Hospitality 27

Unit 3: Leadership and Supervision in Hospitality 45

Unit 4: Sustainability in a Professional Kitchen 57

Unit 5: Advanced Skills and Techniques in Meat Dishes 69

Unit 6: Advanced Skills and Techniques in Vegetable and Vegetarian Dishes 79

Unit 7: Advanced Skills and Techniques in Poultry and Game Dishes 89

Unit 8: Advanced Skills and Techniques in Fish and Shellfish Dishes 101

Unit 9: Advanced Skills and Techniques in Producing Paste Products 113

Unit 10: Advanced Skills and Techniques in Producing Dough and Batter Products 123

Unit 11: Advanced Skills and Techniques in Biscuits, Cakes and Sponges 133

Unit 12: Advanced Skills and Techniques in Hot, Cold and Frozen Desserts 147

Unit 13: Chef de Partie Professional Cookery Operations 161

5 GCSE's - Including English and Maths - Grades 4-9