Food & Cookery | Hospitality & Catering

Hospitality and Catering. WJEC Level 1 / 2 Vocational Award 

Course Overview 

Why choose Level 1/2 in Hospitality and Catering?

According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, 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. The WJEC Vocational Award in Hospitality and Catering 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.

What will I study?

• 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.

• 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. Pathways 2021 Assessment

How will I be assessed?

Level 1/2 in Hospitality and Catering is externally and internally assessed.

Unit 1 The Hospitality and catering industry: is assessed through a written examination which;

• Exam paper is 90 minutes in length

• Exam is 40% of qualification

• Total paper is out of 90 marks

• Can either taken on-screen or as a written paper

• Includes a range of question types

• Consists of all compulsory questions

Unit 2 Hospitality and catering in action: is assessed through a Non-examination assessment task (NEA) which will be completed under controlled conditions, marked by your teacher, externally moderated by WJEC. This assessment will allow you to showcase the food preparation skills you have developed through your practical lessons.

• 9 hours will be allocated for this assessment

• It is worth 60% of qualification

• It will be marked as Level 1 Pass, Level 2 Pass, Merit or Distinction

• You will need to propose 4 nutritious dishes that you think could be served in the catering outlet

• You will need to plan for the production of 2 dishes

 • You will need to prepare cook and serve 2 dishes with accompaniments during a set practical session

• Written evidence will be needed to show coverage of the Assessment Criteria

 

What skills will I develop?  

You will develop some food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.