Hospitality & Catering Yearly Overview

GCSE Hospitality & Catering

Course Title: Hospitality & Catering
Exam Board: WJEC
Qualification: GCSE

ABOUT THE COURSE

The WJEC Level 1/2 Vocational Award in Hospitality and Catering has been designed to support students 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. This further study would provide students 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 these roles require further education and training either through apprenticeships or further and higher education.

ASSESSMENT OVERVIEW

The GCSE course is assessed through two units:

• Unit 1: The Hospitality and Catering Industry - externally assessed via a 90-minute written examination.
• Unit 2: Hospitality and Catering in Action - internally assessed controlled assessment including practical work.

Unit 1: 40%

The Hospitality and Catering Industry - students apply their learning by considering all aspects of the vocational sector and should be able to propose new hospitality and catering provision for specific locations. Students will use their learning of different types of establishments and job roles to determine the best option. They will then apply their learning in relation to front of house and kitchen operations to determine how the proposed hospitality and catering provision will operate efficiently, legally, and financially, whilst also meeting the needs of their potential market. This unit provides a broad introduction to the vocational sector in a way that is purposeful and develops a range of transferable skills.

Unit 2: 60%

Hospitality and Catering in Action - students apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of provision, and kitchen and front of house operations in Unit 1, as well as personal safety in their preparations. The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners. This extends the students appreciation of the whole vocational area beyond the kitchen environment.

Please click on the below links to view our KS4 Curriculum Overviews: