Hospitality & Catering
The hospitality and catering sector include all businesses that provide food, beverages, and/or accommodation services. According to the British Hospitality Association, hospitality and catering is Britain’s third largest industry and accounts for around 10% of the total workforce.
Each of the units of the WJEC Level 1/2 Vocational Award in Hospitality and Catering has been designed so that knowledge, skills and understanding are developed through tasks that have many of the characteristics of real work in the sector. Each unit has what is referred to as an applied purpose, which acts as a focus for the learning in the unit. They have been devised around the concept of a ‘plan, do, review' approach so that learners take part in practical activities in different contexts to learn the related theories. This approach mirrors many work-related activities in the hospitality and catering sector and also provides for learning in a range of contexts. As such, the qualification provides learners with a broad appreciation of work in the hospitality and catering sector and wider opportunities for progression into further education, employment, or training.
This approach also enables learners to learn in such a way that they develop:
- Skills required for independent learning and development.
- Arrange of generic and transferable skills
- The ability to solve problems.
- The skills of project-based research, development and presentation
- The fundamental ability to work alongside other professionals, in a professional environment.
How is the curriculum delivered
At Key Stage 4 we offer a technical award in Hospitality and Catering delivering 5 lessons per fortnight
The WJEC Level 1/2 Vocational Award in Hospitality and Catering has been designed to support who want to learn about o develop in learners the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful.
There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, learners will also have the opportunity to develop skills in food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.
WJEC Level 1/2 Vocational Awards include an element of external assessment through either a written exam (Externally assessed examination 40%) and controlled assignment (Controlled Assessment 60%) and are graded L1 Pass, L2 Pass, L2 Merit, L2 Distinction, L2 Distinction
The curriculum journey from KS3 Food Technology to KS4 in Hospitality and Catering.
Qualifications offered
Exam Board: WJEC
Type of course: Level 1/2 Hospitality and Catering Technical Award
How is the course assessed?
1 examination (1hr 30 Minutes) worth 40% of course:
Exam questions will come from a series of 5 different learning objectives and will be delivered with both short and extended answer questions based around applied situations. Pupils will get 1 opportunity to re-sit this exam throughout Year 11. An internally assessed unit worth 60% of course pre-set by the exam board and focuses on Pupils ability to safely plan, prepare, cook and present nutritional dishes.
What topics / units will you study?
The Hospitality and Catering Industry (Exam)
Pupils will gain an understanding of the environment in which hospitality and catering providers operate, understand how hospitality and catering provisions operate in the kitchen, understand how hospitality and catering provision meets health and safety requirements, know how food can cause ill health and be able to propose a hospitality and catering provision to meet specific requirements.
Hospitality and Catering in Action (Coursework/NEA)
Pupils knowledge will be demonstrated by their ability to understand the importance of nutrition when planning a menu, understanding menu planning and being able to cook successfully in the kitchen. Most of this element will be practical and pupils will be tested on their ability to know their way around a kitchen and apply some of the theory they have learnt.
Hospitality & Catering is an excellent opportunity to develop pupil skills and knowledge through a mixture of practical and theoretical exploration. Pupils will follow a series of theoretical and practical lessons in which they will develop their understanding of the Hospitality & Catering Industry and apply their learning to create and cook a variety of different dishes.
How to be successful?
To be successful the pupil must have a genuine interest in how this industry operates. A passion for cooking, whether this be through attending extra-curricular clubs or helping at home, are essential. An individual who can work independently, is self-motivated and has the ability to carry out research. You must have the ability to manage deadlines and manage your time appropriately.
Wider learning opportunities
What extra-curricular activities are there?
- During the period of study there may be the opportunity to:
- Visit an industrial kitchen.
- Cooking clubs
- Cater for an event within school.
The hospitality and Catering course offers a range of specialist speakers, workshops will enable learners first hand experience with industry experts, learning skills and techniques to aid with their studies. Learners also have opportunities to go to industrial settings to see hospitality and catering in action.
Links to career pathways throughout the curriculum
What opportunities does this qualification help you to have?
There are several courses you can select at college to continue your journey in Hospitality & Catering, such as Vocational courses including: Culinary Skills, Professional Cookery, and Patisserie and Confectionery.
Food and beverage activities make up 60% of employment in the Hospitality, Tourism and Sport sector. The hospitality industry is the 3rd biggest employer in the UK, accounting for 3.2m jobs through direct employment. Typical job roles include: chef, butcher, catering manager, events manager and pâtissier.
The links below explain what knowledge, understanding and skills pupils learn about in Hospitality and Catering for each year group, as well as how they are assessed.