Overview
About
SS1: Catering and Hospitality Track is a practical, service-driven program that helps students build real-world skills in food preparation, catering operations, and hospitality service. Learners explore how meals and events are planned, prepared, and delivered professionally—while developing craftsmanship, teamwork, customer care, and responsible industry habits. Students will learn: Catering fundamentals: kitchen safety and hygiene, food handling and storage, basic cooking methods, menu planning, portioning, and preparing simple dishes using available ingredients and tools. Hospitality & customer service skills: professional communication, guest relations, service etiquette, teamwork, and handling customer needs in event and hospitality settings. Event support & presentation: setting up for small events, basic table setting and food presentation, time management, and maintaining clean, organized service areas. Entrepreneurship & industry skills: understanding catering as a business, costing and simple pricing, client communication, basic budgeting, and professional ethics in food and hospitality work. Professional standards & responsible practice: cleanliness, punctuality, personal presentation, and safe, respectful conduct in hospitality environments. Student outcomes: By the end of the track, students will produce a mini-portfolio that may include sample menus, a basic costing/pricing sheet, a hygiene and safety checklist, photos or documentation of a practical catering/service project, and a simple business plan—showcasing strong, industry-ready skills for catering and hospitality.