Hospitality & Catering

Faculty: Science
Subject: WJEC Level 1 and 2 Hospitality and Catering
Subject Leader: Mr D Cook
Staff and Responsibility: Mrs A Cadman, Mrs C Kirk

Hospitality and Catering is an essential and enjoyable subject in the school curriculum where students can achieve a sense of self-worth on a regular basis from the successes they have.  Hospitality and Catering teaches life skills, which can help towards combatting the fight against obesity by people having the knowledge to make the right choices about the food they eat, sources of ingredients and having the practical skills to be able to cook products themselves from scratch instead of being reliant on convenience foods.  The food industry also employs more people than any other sectors in the UK and therefore offers students greater employment opportunities in the future than any other sector, but do not just think of that as chefs, the job prospects are vast ranging from product design, quality control, food writers, food photographers, microbiology, environmental health officers to name but a few of the exciting career choices.


This course concentrates on the hospitality and catering industry. You will develop 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. You will have the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, you will also develop food preparation and cooking skills as well as transferable skills of communication, confidence, learning independently, organisation, problem solving, self-discipline and time management

You will learn about the hospitality and catering industry by: Completing lots of practical work to learn new skills with weekly practical lessons. Therefore, it is essential that you are prepared to bring ingredients at least once a week.


Unit 1 (40%)

The Hospitality and Catering Industry will be externally assessed with an online examination that lasts 80 minutes.

Unit 2 (60%)

Hospitality and Catering in Action is internally assessed: This involves you completing a piece of controlled assessment in school under examination conditions. You will be set a task by WJEC and will have to consider the nutritional needs of clients in choosing dishes then safely plan, prepare, cook and present dishes to satisfy the task and then complete an evaluation (12 hours)

You will be graded as follows:

Level 1:  Pass, Merit, Distinction, Distinction*

Level 2: Pass, Merit, Distinction, Distinction*


As this is a practical course and strict hygiene standards have to be set, students have the option of purchasing a chef jacket these are sourced by the school and can be worn for practical lessons.  You will also be expected to bring in ingredients to complete practical work.  Students in receipt of pupil premium will be supported with purchase of ingredients.


Extended learning is set on a regular basis.  It will test and extend class work activities.

This qualification develops student’s skills in communication, creativity, independence, team building and evaluation.  Food is one of the fastest growing industries with many varied jobs on offer.


Chef, sports science, dietician, food journalism, product development, home economist, events management, hospitality, front of house, conference management, buyer, production manager, public relations, hygiene control, National Health Service, health promotion, technical management, food quality, food preparation and retail.



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