Hospitality and Catering

Subject Overview

The structure of the course changed in September 2016; this is a new technical vocational qualification, which will be examined by elements of internal practical assessment and a written exam. This will be graded at Level 2 Pass, Merit, Distinction or Distinction*, and has the same value as a GCSE.

The WJEC Level 2 Award in Hospitality and Catering has been designed to support learners in schools who want to learn about this vocational sector and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study at post 16. This further study would provide learners with the opportunity to develop a range of specialist and general skills to support their progression to employment.

Employment in hospitality and catering can range from hotel managers, event planners, human resources and waiting staff, to chefs, hotel/bar manager and food technologists working for supermarket chains. All these roles require further education and training, either through apprenticeships or post 16, and degree level at higher education.

Course Content

This structure has been designed to develop learners who have the knowledge and understanding relating to a range of hospitality and catering providers, how they operate and what they have to take into account to be successful. There is the opportunity to learn about diet, nutrition and menu planning. Learners will also have the opportunity to develop their knowledge of food safety, food preparation and cooking skills within practical lessons, as well as the transferable skills of problem-solving, organisation and time management, event planning and communication.

Exams and Assessment

(Two units will be studied during the three year course)

Unit 1: The Hospitality and Catering Industry

This unit is studied over three years, with a 90-minute written exam paper at the end of Year 11. This paper is worth 40% of the final grade.

 Unit 2: Hospitality and Catering in Action

In this practical unit students learn practical cookery skills.  During the summer term of Year 10 students must complete a 5-hour controlled assessment portfolio of evidence and a 4-hour practical exam on the topic of Healthy Eating.  This unit is worth 60% of the final grade.

Students must complete both units to gain the award.

If you have any queries, please contact Mr Reeves:

Why choose Hospitality and Catering?

If you have an interest in cooking and want to learn how ingredients work by developing knowledge of nutrition in cooking, then this is the subject for you.

Lessons for all specialisms will be delivered through theory, practical tasks, and controlled assessment preparation. They require students to learn through a range of approaches so that a broad spectrum of skills can be developed.

Subjects linked to Hospitality and Catering include Health and Social Care, Science, PE, and ICT.