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Hospitality and Catering

Head of Subject : Mrs E Goodson 

This course allows pupils to develop their skills within the context of the Hospitality and Catering industry. The work links directly to all aspects this, including learning management skills and operational processes in hospitality, but also developing wider transferable skills such as teamwork, leadership, finance and budgeting and marketing.

Detailed curriculum information can be viewed on the downloadable document on this page.

What is Hospitality & Catering?

Hospitality and Catering is a Level 1/2 Vocational Award (Technical Award) and provider learners with opportunities to study a vocational subject alongside GCSEs as part of a broad programme of study.

It offers a learning experience that focuses on applied learning, i.e. acquiring and applying knowledge, skills and understanding through purposeful tasks set in sector or subject context with many of the characteristics of real work.

For many, hospitality is more than a job; it is a passion, an opportunity to express creativity- a form of ‘art’. There are significant benefits of creativity in the classroom; an opportunity to express yourself, to promote thinking and problem solving, to provide a sense of purpose, to encourage risk-taking and innovation, and to reduce stress and anxiety.

Th course is a robust and engaging qualification that meet Ofqual and DfE requirements for the KS4 performance table qualifications

What skills will I develop?

There are three assessment objectives. Learners must:

AO1 Demonstrate their knowledge and understanding of hospitality and catering- the industry (theory) and “in action” (practical).

AO2 Apply skills (including a broad range of 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 syllabus will I follow?

WJEC (EDUQAS) Level 1/2 Vocational Award in Hospitality and Catering (Technical Award)

Ofqual QN 603/7022/1

What will the course look like?

Learners must complete two units

  • Unit 1: The hospitality and catering industry (mandatory) External assessment (48 guided learning hours)

Unit 1 enables learners to gain and develop comprehensive knowledge and understanding of the hospitality and catering industry including provision, health and safety, and food safety.

  • Unit 2: Hospitality and catering in action (mandatory) Internal assessment (72 guided learning hours)

Unit 2 enables learners to develop and apply knowledge and understanding of the importance of nutrition and how to plan nutritious menus. They will learn the skills needed to prepare, cook and present dishes. They will also learn how to review their work effectively.

Usually, a double lesson each week is set aside to develop a wide range of practical skills using a broad range of commodities with a focus on preparation and cooking skills*. The aim is to build a repertoire of dishes that can be competently produced and recreated or adapted to demonstrate knowledge and skills in the internal assessment.

The single lesson is set by for theory work, whether it be preparation and study for unit 1 or 2, or by supporting the development of practical skills. A folder must be kept and organised with class notes as they are essential for revision for unit 1, and for supporting the written elements of unit 2.

* Sometimes, double lessons will be used for more immersive written work (Unit 2) as well as exam preparation and revision

What homework will I get?

Students are required to do up to two hours of homework a week. This will be either completing work started in class time, research tasks, an on-line Level 2 Food Safety certificate or practise of exam questions. Planning for practical lessons is important, to get the most out of lessons, and practising practical skills at home is strongly recommended.

How will I be assessed?

The course is assessed through two units, one of which is an externally set assessment, as detailed above. The internal assessment takes the form of a nine-hour controlled assessment, to include up to four hours preparing and cooking dishes. This is completed in the spring term of year 11.

Unit 1: The hospitality and catering industry

Written examination: 1 hour 20 minutes

40% of qualification

80 marks

Questions requiring short and extended answers, based around applied situations. Learners will be required to use stimulus material to respond to questions.

 

Unit 2: Hospitality and catering in action

Controlled assessment: approximately 12 hours

60% of qualification

120 marks

An assignment brief will be provided by WJEC which will include a scenario and several tasks available via the WJEC Secure Website

What jobs or further courses of study might this lead to?

Pupils might progress to study Level 3 food science and nutrition, hospitality and catering, hospitality management and business as well as training in other food related industries such as a food technologist and nutritionist. The hospitality and catering industry provide extensive opportunity for related jobs as part of a kitchen team, food and beverage service, front of house and accommodation.

Are there any entry requirements for this course?

Although there are no formal entry requirements, learners would find the following learning skills and aptitudes helpful: basic proficiency in literacy and numeracy, some aptitude for working with computers and motivation to work independently.

Pupils must remember to bring ingredients for practical lessons and ensure they are prepared for each lesson with freshly laundered chef whites and excellent personal hygiene.

If I need additional support, what can I access?

The food and nutrition department offer additional after-school support sessions twice a week and more frequently if required, with prior arrangement.

Participation in work experience to gain vital catering experience is an optional element of the course but is encouraged.

It is vital that pupils understand the need to provide ingredients for every practical lesson: a considerable commitment for those choosing this option.  In addition, all pupils will be required to purchase and wear a set of chef’s whites for all practical work. Pupils may be asked to work collaboratively as part of a team as well as working independently.

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