Hospitality and Catering

Period 6 Evening: Tuesday

Paper Revision Materials:

My Revision Notes – Hospitality and Catering (Hodder Education) available in lessons.

Best Way to Revise:

1. Revise the content of a topic (mind maps, flash cards etc).

2. Practice questions on that topic.

3. Mark the questions and improve your answers.

Links to Online Revision:

Available on the google classroom:

How to complete coursework

AC1.1 and AC1.2 Revision Powerpoints

Revision Quizzes

Exam Information:

Exam Board: WJEC

How is this course assessed?

Unit 1 - Written Exam - 40%

Unit 2 - Coursework & Practical - 60%

What does each exam assess?

Unit 1 - The hospitality and catering industry

Externally assessed written exam in June- 40% of the overall mark.

You will need to:

• Understand the environment in which hospitality and catering providers operate

• Understand how hospitality and catering provision operates

• Understand how hospitality and catering provision meets health and safety requirements

• Know how food can cause ill health

• Be able to propose a hospitality and catering provision to meet specific requirements

Unit 2 - Hospitality and Catering in Action

Written coursework and practical which is internally marked then externally moderated by the exam board - 60% of the overall mark.

You will need to:

• Understand the importance of nutrition when planning menus

• Understand menu planning

• Be able to be able to cook a variety of dishes.