GCSE Hospitality and Catering
Exam Board: WJEC
Aim: The WJEC Level 1/2 Vocational Award in Hospitality and Catering has been designed to support learners in schools and colleges 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. 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. 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. All of these roles require further education and training either through apprenticeships or further and higher education.
You will have the opportunity to develop a variety of skills, including food preparation and cooking skills, organisation, time management, planning, communication and problem solving.
Assessment
The course is made up of two mandatory units:
- Unit 1 The Hospitality and Catering Industry (40%)
- Unit 2 Hospitality and Catering in Action (60%)
Learners must complete both units.
Enrichment Opportunities
Visits to local Hospitality and catering businesses, speakers intervention, events and work experience opportunities.
Links
Year 10
| Terms 1 and 2 |
| Unit 1: The Hospitality and Catering Industry AO4: Know how food can cause ill health AO1: Understanding the environment in which hospitality and catering providers operate |
| Terms 3 and 4 |
| AO1: Understanding the environment in which hospitality and catering providers operate AO2: Understanding how hospitality and catering provisions operate |
| Terms 5 and 6 |
| AO3: Understanding how hospitality and catering provision meets safety requirements AO5: Be able to propose a hospitality and catering provision to meet specific requirements Unit 1: June exam 40% (1 hour 30 minutes) |
Year 11
| Terms 1 and 2 |
| Unit 2: Hospitality and Catering in action LO1: Understanding the importance of nutrition when planning menus LO2: Understanding menu planning |
| Terms 3 and 4 |
| Unit 2 Course work: Students will respond to a Brief to suggest a suitable menu for the target customer. LO3: Be able to cook dishes Unit 1: January exam 40% (1 hour 30 minutes) Optional |
| Terms 5 and 6 |
| Unit 2 Course work: Student will respond to a Brief to suggest a suitable menu for the LO3: Be able to cook dishes Unit 1: June exam 40% (1 hour 30 minutes) Optional. |