Hospitality & Catering

Subject leader: Mrs V Slater

Email address: vslater@sackvilleschool.org.uk

Exam board: WJEC

Course specification: (Click here)

Course Description:

The course has been designed to support learners who want to learn about this vocational sector and the potential it can offer them for their careers or further study. This further study would provide learners with the opportunity to develop a range of specialist and general skills that would support their progression to employment.

Course Units

Y10

Food Hygiene and Safety
Food Practical and presentation skills
Theory work for both Unit 1 & 2

Y11

Unit 1 written exam
Unit 2 NEA
The hospitality and catering industry – 1.2 How hospitality and catering providers operate and 1.3 Health and safety in hospitality and catering

Unit 1: Hospitality and catering industry:

You will focus on learning about different types of providers, legislation, food safety and the roles and responsibilities within the sector.
Includes a range of question types in an external written paper

Unit 2: Hospitality and catering in action:

You will develop practical skills for planning, preparing, cooking and presenting nutritional dishes to meet specific client’s needs
It will be marked as:
- Level 1 Pass, Level 1 Merit, Level 1 Distinction, Level 1 Distinction*, Level 2 Pass, Level 2 Merit, Level 2 Distinction, Level 2 Distinction*

Assessment:

Unit 1 – exam is worth 40% of the qualification, is 90 minutes in length and is out of 90 marks

Unit 2 – Non-Assessment Examination (coursework) is worth 60% of the qualification. 9 hours will be allocated for this assessment

Why should I study this course?

Hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. 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 groups. The ability to plan, prepare and present food is an essential skill within the hospitality and catering industry. This course equips you with theoretical knowledge about the industry as well as enabling you to develop practical skills in planning, preparing and cooking a variety of dishes.

Student Quote:

“We learnt and developed a large range of practical skills, as well as developing an understanding about different types of Hospitality establishments.” – Isabella, year 11