Hospitality and catering

Key Stage 4
WJEC Level 1 and  2 vocational award

This course is for students who have a passion for food and cookery. It equips students with a breadth of theoretical knowledge and many opportunities to develop practical and technical skills.  These will include food preparation and cooking skills, organisation, time management, planning, communication and problem-solving skills.

Topic areas covered

Unit 1: The hospitality and catering industry – (online e-assessment – 40% of final grade)

  • Different parts of the hospitality and catering industry
  • Types of hospitality and catering job roles
  • Types of hospitality and catering provision for particular situations
  • Front of house and kitchen operations
  • The needs and requirements of customers
  • What makes a hospitality and catering business successful
  • Issues related to nutrition and food safety

Unit 2: Hospitality and catering in action (controlled assessment task – 60% of final grade)

  • Plan, prepare, cook and serve a variety of nutritional dishes, in a safe and hygienic manner, that are suitable for different situations and customer needs and requirements.

Teaching staff

Mrs O’Hara – head of faculty
Miss Gilbert – teacher of food
Miss Stock – teacher of food