Hospitality and catering

Before the list

The course is the same wherever you take it. The teaching is not.

These run from Entry Level to Level 6, and most of them sit at Level 4. That tells you nothing about where YOU should start. Every hospitality and catering course below is a regulated award, and the award is identical whoever you earn it with. What changes here is that you do it with a tutor that adapts to you, one to one, on the work you already have in front of you.

• It starts where you actually are

  Not at the entry requirement. The first session works out what you can already do, which on a subject you have worked in for years is usually further along than the syllabus assumes, and it begins from there.

• It gives you as much as you can hold

  How much anyone can take in at once is smaller than it feels, and it is not the same on a tired Thursday as on a clear Sunday. The size of a session moves with that instead of running to a fixed lesson length.

• It keeps it just hard enough

  Easy is not the same as effective. Work that is slightly too hard is what makes it stick, so the difficulty is tuned to keep you there rather than dropped to keep you comfortable.

• It brings it back before you lose it

  Forgetting a little and then pulling it back is what fixes something. What you covered in week two returns in week five, at the point it is starting to fade, without you having to plan any of it.

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See the research See the teaching itself What Zavmo adds to a course