Courses
We offer a broad and balanced curriculum, for key stage 3 (Years 7-9), key stage 4 (Years 10 and 11) and key stage 5 (Years 12 and 13 - Sixth Form). Click the appropriate button below to find the details for each subject offered in each key stage.
Further details of our curriculum are available on the curriculum page.
Overview
Hospitality & Catering
Introduction
This qualification is intended for learners who are interested in food preparation in a commercial catering environment and wish to develop skills and knowledge that will prepare them for further study and employment within this sector. It will particularly appeal to learners who are looking for a course that is practical in nature.
Level 1/2 in hospitality and catering will give learners the opportunity to develop an understanding of:
- The hospitality and catering industry as a whole.
- Practical food preparation skills and techniques.
- Meal and menu planning.
- Cooking methods and recipes.
- Commercial practice.
- Career opportunities in the catering sector.
- Food hygiene and safety.
Qualification
Level 1/2 Vocational Award (Technical Award)
Awarding body
WJEC
Course leader
Mrs S Parker
Assessment
- Examination: 40%
- Unit 1: The hospitality and catering industry | 1 hour 20 mins | 40%
- Non-examined assessment: 60%
- Unit 2: Controlled assessment: Hospitality and catering in action | 12 hours approx. | 60%
Curriculum
Course content
In unit 1 (the hospitality and catering industry) you will gain a comprehensive knowledge and understanding of the hospitality and catering industry including provision, health and safety, and food safety.
In unit 2 (hospitality and catering in action) you will gain knowledge and understanding of the importance of nutrition and how to plan nutritious menus. You will learn the skills needed to prepare, cook and present dishes. You will also learn how to review your work effectively. This unit is synoptic and draws upon the knowledge gained in unit 1.
Skills and requirements
Skills required
- Creativity and imagination.
- Ability to work in a group and individually.
- Research and design skills.
- An enjoyment of working with food and a genuine interest in the hospitality catering industry.
Beyond the classroom
Future pathways
You will gain a broad understanding of commercial food production and an awareness of related career paths. You will be expected to make a range of food products and will develop skills related to commercial food preparation including food hygiene, food presentation and considering production in quantity, as well as a broad understanding of the hospitality industry.
You will be expected to apply technical and practical expertise to ensure that food meets customer needs and preferences and is appropriate for a given occasion. You will also have acquired skills that will be valuable no matter what career path they choose including team working, problem solving and communication.
