Hospitality and Catering Level 1/2 Vocational Award
This course enables students to gain an insight into The Hospitality and Catering Industry, the 4th largest sector in the UK. Students will learn how this multi-billion pound sector works and what makes businesses within it successful. Students will gain knowledge of customer care, the operation of a restaurant kitchen, the front of house service area, food preparation time management and food presentation skills. A genuine interest in cooking is essential as students will undertake numerous practical tasks during the course. A commitment is needed for the provision of ingredients and students must be willing to undertake written homework tasks.
The course is split into 2 units:
The Hospitality & Catering Industry – this involves studying the make-up of the industry and the types of business that operate within it. It includes health & safety, food safety legislation, food ill-health & allergies, and environmental issues.
Hospitality & Catering In Action – this involves the study of nutrition, menu planning to suit dietary needs, cooking methods and presentation techniques.
Unit 1 – externally assessed written exam – 40%.
Unit 2 – internally assessed NEA (Non examined assessment) – 60%.
The NEA takes place during Year 11 and requires students to nutritionally plan, prepare and cook a variety of dishes for a given customer group or dietary need. The project consists of both written work and a 3 hour practical exam which assesses their practical skills and ability.
Further Education and Career Opportunities:
In addition to the obvious career progression into the Hospitality & Catering industry, this course is suitable for those students interested in other areas such as nutrition, diet, and the tourism & travel industries. It is also ideal for those simply interested in cooking and food, providing them with useful knowledge of healthy eating and food preparation for later on in life.
Examining Board: WJEC
Contact: Miss M Stephens
Mrs K Taylor