WJEC HOSPITALITY and catering level 1/2
WJEC Hospitality and catering level 1/2
Welcome to the Hospitality and Catering section of our Department website. Please take a look at the information about the course below and if you have any further questions get in touch!
Useful Links:
https://www.wjec.co.uk/qualifications/hospitality-and-catering-level-1-2/#tab_overview
https://drive.google.com/drive/folders/1Ouz2qIWWij5saYRX-jeQV55FfWLUJwDv?usp=sharing
FAQ's:
Who is this qualification for?
The WJEC Hospitality and Catering is a complementary Technical Award and the vocational equivalent of GCSE qualifications. It is aimed at 14-16 year olds studying their Key Stage 4 curriculum who are interested in any aspect of food and cookery and in the context of cooking for health. Each qualification focuses on an applied study of the food and cookery sector and learners will gain a broad understanding and knowledge of working in the sector. The qualifications have been designed to sit alongside the requirements of core GCSE subjects and are appropriate for learners who are motivated and challenged by learning through hands-on experiences. This Level 1/2 qualification is appropriate for learners who are looking to develop a significant core of knowledge and understanding and apply that knowledge in preparing and producing dishes.
How might this be of use and value in further studies and careers?
Successful completion of this qualification will enable learners to progress to Level 3 qualifications in related subjects. This qualification has been mapped to the National Occupational Standards for food and cookery. Learners may, therefore, use evidence from this course towards the knowledge requirements of a relevant competence-based qualification. The knowledge and skills gained will provide a secure foundation for careers in the food and cookery occupational area.
Why WJEC?
· Equal to a GCSE grade A-C
· Suitable for those pupils that prefer a more hands on approach to learning.
· Direct links to further education
· Direct links to the industrial practices
· More heavily coursework weighted than GCSE
· Direct route into catering level 3
How is work assessed?
Unit 01 =The hospitality and catering industry Externally set and marked assessment paper 50%
Unit 02 =Hospitality and Catering in action Internally assessed portfolio of evidence 50%
What knowledge and skills will the student develop as part of this qualification?
Learners will know about:
· safe and hygienic preparation of the cooking environment, the sources and seasonality that can affect food choices, food labels and cooking for a range of purposes.
They will develop skills: in creating menus to meet a brief, in selecting ingredients to cook dishes, in adapting recipes for health, in evaluating their own work, in Literacy, Numeracy and ICT, that are essential for the modern workplace, such as planning, research skills, communication, problem-solving skills and health and safety.