This course is designed to develop knowledge and understanding of the hospitality and catering industry; how institutions operate and what has to be taken into account for them to be successful. There is the opportunity to learn about issues relating to nutrition and food safety as well as developing a range of practical food preparation and cooking skills. Transferable skills include problem solving, organisation, time management, planning and communication.
This qualification provides a good introduction for students considering going to college to study courses in food and beverage service.
Unit One: The Hospitality and Catering Industry
Unit Two: Hospitality and Catering in Action
Learners must complete both units.
We aim to cook once a fortnight and it is vital that students realise this requires significant commitment from them. However, it is also important that they realise the course is not entirely practical and does have a significant theory element.
This qualification is partly teacher assessed and partly examined by WJEC.
WJEC assessment: 90minute written examination accounting for 40% of the qualification.
Teacher Assessment: One 9 hour Controlled Assessment task accounting for 60% of the qualification. This will involve researching, planning, making and evaluating a range of dishes chosen by the students to fit a specific scenario.
The following are achievable, depending on the outcome of the assessments:
Level 1 Pass Level 2 Pass, Level 2 Merit, Level 2 Distinction, Level 2 Distinction*
Mrs J Shackell, Learning Leader: Food Preparation and Nutrition