Hospitality and Catering - Options 2024

Course Specification:             WJEC Level 1/2 Hospitality and Catering Award

Course contact:                      Ms Kristina Webb                 webb.k@whiteroseacademies.org 

Course Description: Hospitality and catering is a dynamic, vibrant and innovative sector delivering vital jobs, growth and investment in the heart of our local communities - important culturally, socially and economically.

Over the duration of the course learners must:

AO1 Demonstrate knowledge and understanding from across the specification.

AO2 Apply skills (including practical skills), knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.

AO3 Analyse and evaluate information, making reasoned judgements and presenting conclusions.

 

What will I learn?

 

  • An opportunity for you to identify, research and solve problems.
  • Develop practical cooking skills and creativity.
  • Build confidence using a range of specialist equipment in the kitchen.
  • Critical thinking.
  • Gain knowledge about different sectors in the hospitality and catering industry.
  • Build knowledge on food and nutrition.
  • Presentation skills.
  • The fundamental ability to work alongside other professionals, in a professional environment

How will I be assessed?

Year 10

Unit 1: The Hospitality & catering industry:

External written examination: 1 hour 20 minutes.

Worth 40% of the overall grade, up to 80 marks.

Year 11

Unit 2: Hospitality & catering in action

Internal assessment worth 60% of the overall grade, up to 120 marks

In this unit learners will gain a comprehensive knowledge and understanding of the hospitality and catering industry including provision, health and safety, and food safety.

Course topics included are:

1.1 Hospitality and catering provision

1.2 How hospitality and catering provisions

operate

1.3 Health and safety in hospitality and

catering

1.4 Food safety in hospitality and catering

The exam will take place in June of year 10.

 

In this unit learners will gain knowledge and understanding of the importance of nutrition and how to plan nutritious menus. Learning the skills needed to prepare, cook, present dishes and evaluate own performance.

This unit draws upon the knowledge gained in Unit 1.

Course topics included are:

2.1 The importance of nutrition

2.2 Menu planning

2.3 The skills and techniques of preparation, cooking and presentation of dishes

2.4 Evaluating cooking skills

An assignment brief will be provided by WJEC, which will include a scenario and several tasks. The assignment brief will be set annually by WJEC and issued to centres.

Learners will compile a coursework portfolio and complete a practical cooking assessment.

Grades that can be achieved are:

Level 1 Pass

Level 1 Merit

Level 1 Distinction

Level 1 Distinction*

Level 2 Pass

Level 2 Merit

Level 2 Distinction

Level 2 Distinction*

 Future Opportunities and Careers

The hospitality industry is the 3rd largest private sector employer in the UK.

Business that are included in this sector are in restaurants, coffee shops, bistros, hotels, B and B’s, contract caterers, entertainment, visitor attractions, cruise ships, education, food science and the National Health Service.

Specific jobs roles included in this sector are chef, baker, waiting staff, hotel/restaurant/catering manager, health and safety officer, food technologist, catering assistant, food inspector, barista and supervisors.

Further study examples

Post-16:

A-Level Nutrition and Food Science               A-Level Food Studies

A-Level Food Technology                               Level 3 Hospitality and catering

BTEC Hospitality 

Apprenticeships:

Dietician                                                         Food Technologist                              Food and Drink engineer

Commis Chef/Chef De Partie                         Hospitality Team Member/Leader 

Further Information:

Why Choose Hospitality and Catering?

Food is a hugely popular and successful subject area. The course is focused more on developing key skills in food preparation and the controlled assessment activities are more practical and investigative. Students will work in the fully developed kitchen to explore ideas and dish creations.