Hospitality and Catering

Course Information

The Hospitality areas of study are:

• The hospitality industry

• Types of service provided and related client groups

• Job roles, employment opportunities and relevant training

• Menu planning, preparation and presentation

• Planning for functions and events

• Costing menus and events

• Customer care

• Standards of service

• Communication and teamwork

• Environmental considerations

Unit 1: The Hospitality and Catering Industry 

Pupils apply their learning by considering all aspects of the vocational sector. They should acquire knowledge of all aspects of the industry and be able to propose new hospitality and catering provision for specific locations. Pupils will be able to use their learning of different types of establishment 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 viable whilst 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 transferrable skills. This unit is assessed at the end of the second year by a 90 minute online exam. 

Unit 2: Hospitality and Catering in Action 

Pupils apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of provision and kitchen/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 pupils' appreciation of the whole vocational area beyond the kitchen environment. Pupils take part in related practical cooking sessions throughout the delivery of the content. This enables them to consolidate knowledge, make links to working practices in the hospitality and catering sectors and cover the content for LO3 – Be able to cook food. Pupils are taught during practical lessons - the correct preparation techniques and method of making, service and presentation of the dishes being made. This unit is assessed at the end of the second year of study by a 4 hour practical exam in which pupils must analyse a brief, to prepare and cook two dishes with accompaniments.

The course leads to a vocational qualification - a Level 1/2 Award, this is a GCSE equivalent qualification. We follow the WJEC specification. This can be found here:

WJEC Level 1/2 Award in Hospitality and Catering Specification 

Hospitality and Catering Staff