Hospitality & Catering
What will the course cover?
WJEC Level 1/2 Vocational Awards enables learners to gain knowledge, understanding and skills relating to a specific vocational sector.
The hospitality and catering sector includes all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues; businesses where hospitality and catering is not their primary service but is increasingly important to their success.
The WJEC Level 1/2 Vocational Award in Hospitality and Catering has been designed to support learners 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 learners with the opportunity to develop a range of specialist and general skills that will support their progression to employment.
How is this course assessed?
Students will:
* develop a broad knowledge of ingredients, techniques, standard components and equipment
* develop a wide range of practical skills to produce high quality food products
* develop decision making skills through both independent and collaborative work
* communicate their decisions effectively to a third party
* be able to read, interpret and work from recipes and plans
* be able to develop menus, recipes and plans for making
* develop an understanding of quality and how this can be achieved by rigorous quality controls
* use materials and equipment efficiently in relation to cost and environmental impact
* demonstrate safe and hygienic working practices at home and in a commercial environment
* use key technical terminology related to ingredients and processes
* develop the knowledge and understanding to evaluate and refine their own skills
The WJEC Level 1/2 Vocational Award in Hospitality and Catering is made up of two mandatory units:
Unit 1 - The Hospitality and Catering Industry
A theory based unit covering hospitality, employment legislation, making food safe and meeting customer expectation. This broad unit will be assessed by an online e- exam in May/ June of year 11 and carries 40% of the grade.
Unit 2 - Hospitality and Catering in Action
A practical unit giving students the opportunity to showcase their understanding of nutrition, menu planning, cooking techniques, pro cesses and commodities. This unit requires students to respond to a brief, identifying customer need, producing a menu proposal then cooking two dishes safely and nutritionally. Students get to work on a portfolio of evidence that will show they are able to plan and produce dishes for a set age group while being mindful of nutrition, cost and food safety
What can this course lead on to?
Food science
Food marketing and management
Food photography
Food editor
Hotel and catering
Food economics
Food and consumer studies
Nutritionist
Personal trainer and dietician
Who can tell me more about this subject?
Mr Hill, Subject Leader of Technology.