What is the qualification?
Students will be studying the WJEC Hospitality and Catering qualification. The qualification is equivalent to one GCSE awarded at grades level 1 pass to level 2 distinction. The qualification is made up of two units of study. Unit 1 is an examination and worth 40% of the qualification. Unit 2 is internally assessed and is worth 60% of the qualification.
What will students be doing on the course? How will it be structured?
In Year 10, students will take part in practical cooking activities to practise, hone and learn new cooking skills. Alongside this, students will study the content for the examination, unit 1 – the hospitality and catering industry – which includes learning about the vocational sector and applying this to a set scenario where students consider hospitality and catering provision for specific locations. Students will also look at how establishments operate efficiently, legally and financially whilst meeting the needs of their clients .
In Year 11 students will study unit 2 – hospitality and catering in action. Students will apply their knowledge to safely prepare, cook and present nutritional dishes. Students will draw on their learning of different types of provision and catering operations studied in unit 1. The content is also relevant to food production, those with a responsibility for food safety in the industry, nutritionists and managers and owners.
The qualification is made up of two units. Year 10 – unit 1 – the hospitality and catering industry. Students will study the externally assessed examination content and will sit the examination in June of Year 10. The examination is 90 minutes in length and accounts for 40% of the qualification. Practical skills will also be developed.
Year 11 – unit 2 – hospitality and catering in action. Students will study content for the internally assessed unit. This will involve both practical and written lessons.
What skills do students need to develop to be successful at this course?
Students should have an interest in making food products and the hospitality and catering industry in general. Students must also have an open mind towards food and be willing to experiment with new and different ingredients. Students will continue to develop a range of food preparation and cooking techniques as well as developing their knowledge of hospitality and catering.
What could this qualification be used for?
Career paths include: food technology, food science, the health sector, teaching, nutrition, dietetics, environmental health and hotel/restaurant management.