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Hospitality and Catering

Key Stage 4

Exam Board: WJEC Eduqas

Level 1/2 Hospitality and Catering Course

What will I learn on this course?

Unit 1: The Hospitality and Catering Industry

Learners apply their learning by considering all aspects of the vocational sector. They should acquire knowledge of all aspects of the industry and be able to propose new hospitality and catering provision for specific locations. Learners will be able to use their learning of different types of establishment and job roles to determine the best option. They will then apply their learning in relation to front of house and kitchen operations to determine how the proposed hospitality and catering provision will operate efficiently legally and financially viably whilst meeting the needs of their potential market. This unit provides a broad introduction to the vocational sector in a way that is purposeful and develops a range of transferable skills.

Unit 2: Hospitality and Catering in Action

Learners apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of provision and kitchen and front of house operations in Unit 1, as well as personal safety in their preparations. The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners. This extends the learners appreciation of the whole vocational area beyond the kitchen environment.

Aims of the Course:

  • Gives an awareness of the catering/hospitality industry
  • Encourages organisation skills
  • Encourages the identification of customer needs and eating trends in a multicultural society
  • Develops a knowledge of nutrition and the relationship between diet and health
  • Acknowledges the importance of cost effectiveness when menu planning
  • Provides opportunities to work individually and as part of a team
  • Develops creativity and interest in food preparation, presentation and service.

Student Comments:

How would you describe the Level 1/2 Catering and Hospitality Course?

“Pretty much a hands on course with first-hand experience of the Catering Industry. We cook a good variety of recipes and learn a good range of skills, from pastas to stocks to sauces.”

“It has made me think seriously about what I want to do as a career. I now think I may go into the food industry. The lessons are very hands on and give you good training in organisational skills and time management, which I think also helps me at home.”

How will I be assessed?

A 90 minutes written exam accounts for 40% of the final grade.

What are the costs?

Students will receive a set of chef whites that they must wear to lesson when they are completing a practical. They will have a practical every week for which they will need to bring a container to take their product home.   A fee of £40 for each year covers the cost of ingredients for all practical lessons and the exam.

How will I be assessed?

The course is broken into two units. 

Unit 1 is a written exam that is 90 minutes long, and worth 40% of the final grade.

Unit 2 is controlled assessment and is worth 60% of the final grade.  A brief is released by the exam board, instructing students of the context.  Students complete a range of written assignments based on the brief, leading into the planning, preparing, cooking and presenting of a two course meal to suit the brief.

Future opportunities

Hospitality and catering is a growing sector of the jobs market and there are numerous opportunities within this industry from retail, hotel work, chef etc. there is also the opportunity to attend college and study catering to Level 3 or degree level.
According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age group, according to a report by People 1st.