Hospitality and Catering

Qualification: WJEC Level 1/2 Hospitality and Catering (Specification A)

This is an option subject from 2015. It is made up of 40% exam and 60% controlled assessment.

Employment in hospitality and catering can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists in food manufacturing. This course is designed for students who want to learn about this vocational sector and the potential it can offer them for their careers or further study.

Through the two units, learners will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression.

Year 9 – Year 11

Unit 1 – Exam (Online): The Hospitality and Catering Industry. This is 1 hour 30 minutes long. Worth 40% of the grade.

Assessment criteria includes:

  • Understanding the environment in which hospitality and catering providers operate
    • Structure of the hospitality and catering industry
    • Job requirements within the hospitality and catering industry
    • Working conditions of different job roles across the hospitality and catering industry
    • Factors affecting the success of hospitality and catering providers
  • Understanding how hospitality and catering provision operates
    • Operation of the kitchen
    • Operation of front of house
    • How hospitality and catering provision meet customer requirements
  • Understanding how hospitality and catering provision meets health and safety requirements
    • Personal safety responsibilities in the workplace
    • Risks to personal safety in hospitality and catering
    • Personal safety control measures for hospitality and catering provision
  • Knowing how food can cause ill health
    • Food related causes of ill health
    • Role and responsibilities of the Environmental Health Officer (EHO)
    • Food safety legislation
    • Common types of food poisoning
    • Symptoms of food induced ill health
  • Being able to propose a hospitality and catering provision to meet specific requirements
    • Reviewing options for hospitality and catering provision
    • Recommending options for hospitality provision

Learners apply their learning by considering all aspects of the vocational sector. They should acquire knowledge of all aspects of the industry and be able to propose new hospitality and catering provision for specific locations.

Learners will be able to use their learning of different types of establishment and job roles to determine the best option. They will then apply their learning in relation to front of house and kitchen operations to determine how the proposed hospitality and catering provision will operate efficiently legally and financially viably whilst meeting the needs of their potential market.

Unit 2 – Controlled Assessment: Hospitality and Catering in Action. Worth 60% of the grade.

In this unit students will look at the answers to the following areas:

  • Why should we follow storage recommendations on food products?
  • Why do chefs need to consider the nutritional needs of their clients?
  • Why should vegetarian dishes be prepared away from those containing meat?
  • Why are temperature probes used in the catering industry?
  • Why does appropriate professional attire need to be worn?

Assessment criteria includes:

  • Understanding the importance of nutrition when planning menus
    • Functions of nutrients in the human body
    • Comparing nutritional needs of specific groups
    • Characteristics of unsatisfactory nutritional intake
    • How cooking methods impact on nutritional value
  • Understanding menu planning
    • Factors to consider when proposing dishes for menus
    • How dishes on a menu address environmental issues
    • How menu dishes meet customer needs
    • Planning production of dishes for a menu
  • Being able to cook dishes
    • Techniques in preparation of products
    • Assuring quality of products to be used in food preparation
    • Techniques in cooking of products
    • Completing dishes using presentation techniques
    • Food safety practices

Pupils are asked to pay in advance for their ingredients for Hospitality and Catering lessons, which the school will then order ready for lessons. Details about payment are available during the options process in Year 8 and will be sent out via a letter. Payments should be made to the school reception.

Grading

Students will be graded at Level 2 Pass, Merit, or Distinction or Distinction *; or Level 1 Pass.