The Level 2–3 Hospitality and Catering qualifications include a strong coursework element that allows students to apply their knowledge and skills in practical, real-world contexts. Assessments focus on tasks such as planning menus, preparing and presenting dishes, demonstrating food safety, and delivering high-quality customer service. Students also complete written assignments that explore topics like nutrition, industry standards, and the wider hospitality sector. This balance of theory and practice ensures learners develop both the professional skills and the academic understanding needed to progress into employment or further study.