Key Stage 4:

Students refine previously gained skills and concepts through a two-year Vocational Award – WJEC CBAC Hospitality and Catering course which consists of 2 units: The Hospitality and Catering industry and Hospitality and Catering in action. In Unit 1 students will gain an understanding of the structure of Hospitality and Catering industry together with Food Safety legislation and all relevant factors that affect the success of catering and hospitality providers. Across Unit 2 pupils further develop their understanding of Nutrients and nutritional needs of specific groups of people. They learn to implement this knowledge into menu planning and successful production of dishes. Wide range of techniques, cookery and presentation skills is taught in order to prepare students for their final practical assessment and also for their potential vocations in the Catering and Hospitality Industry. Key Stage 4 students are taught in mixed ability class and are supported by effective differentiation to support and challenge learners of all abilities.

UNIT 1: The Hospitality and Catering Industry

• Types of providers within the hospitality and catering industry

• Legislation

• Personal safety

• Successful operation of hospitality and catering establishments

UNIT 2: Hospitality and Catering in Action

• To safely plan, prepare, cook and present nutritional dishes

• Food hygiene and safety

• Food intolerances and allergies

• Nutritional needs of a range of client groups

• Safe and hygienic food preparation, cooking and finishing skills

Assessment:

• Unit 1: The Hospitality and Catering Industry

Ø On screen assessment – duration: 90 minutes

Ø Paper based assessment

• UNIT 2: Hospitality and Catering in Action

• ASSESSMENT: internally assessed and externally moderated. In this assessment students will be presented with a brief and they will have to show their ability to plan nutritional dishes, produce relevant documentation, plan for a production of those dishes, prepare, cook and present the selected dishes. As a part of this unit, students must complete a practical cookery exam that lasts 3 hours).

Grading: Level 1 Pass; Level 2 Pass; Level 2 Merit; Level 2 Distinction

Our extra-curricular activities offer pupils the opportunity to further their skills in further practical skills such as Pasta Making, Ice Cream Making or Sushi Making.