Hospitality and Catering

Exam Board: WJEC
Exam Board Link: https://www.wjec.co.uk/qualifications/level-1-2-vocational-award-in-hospitality-and-catering/#tab_keydocuments
Specification Link: https://www.wjec.co.uk/umbraco/surface/blobstorage/download?nodeId=36667
For more information, please contact: Mrs Tapsell (second in DT, Lead of Hospitality)

This course is designed to develop your practical cooking skills, as well as to give you an understanding of how the Hospitality and Catering industry works.

You will learn about a range of hospitality and catering providers; how they work and how they can be successful. You will also learn about issues related to health and safety, food safety, laws and legislations and how they affect successful hospitality and catering provisions. You will also have the opportunity to develop your food preparation and cooking skills, as well as transferable skills such as problem solving, organisation, time management, planning and communication.

As well as learning how the industry works, food standards and ratings, environmental issues, you will also look at nutrition and health, how to have a balanced diet, special diets, allergies and intolerances.

Practical lessons will involve the following:

Demonstrating knowledge of health eating, macro and micro nutrients, why the body needs the nutrients to be healthy.
Special diets, allergies and intolerances.
Skills such as pastry making, bread making, sauce making, pasta making, meat and fish preparation.
Planning for a specific menu and target audience.
As well as learning new practical skills you will have some lessons where the focus is on presentation skills.

Gained skills:

To select and use equipment and processes to produce quality products.
To consider solutions to problems that might arise during a practical session and put contingencies in place.
To use tools and equipment safely.
To work accurately and efficiently in terms of time, materials/ingredients and components.
To make dishes safety and hygienically and meet quality control procedures.
Thorough testing, modification and evaluation, check that the quality of the products are suitable for intended users and make changes where necessary that would improve the product.

Assessment

The course is divided into 2 units:

Unit 1 (40%): Written external exam paper, 80 minutes, Taken at the end of year 11
Unit 2 (60%): Scenario based coursework project with practical cooking exam, Total 12 hours-controlled assessment. You need to complete a written report. Prepare for a 3.5-hour exam to prepare cook and serve 2 dishes with accompaniments.

Requirements

You will be expected to provide your own ingredients for practical lessons and dishes for the practicals.

Where can it lead?

The hospitality and catering industry in one of the largest employers in the UK. Job can be more than just chefs or waiting staff; for example:

Nutritionist
Product development
Professional cookery
Food safety
Education
Catering
Food science