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THE COURSE:
THE COURSE:
WJEC Hospitality and Catering prepare students for a carer in the food industry, whether in the kitchen or as a front of house. This course gives students the skills to become independent young adults in the kitchen, whilst practically preparing students for a range of recipes, scenarios and careers. The curriculum is focused on giving students realistic practical skills that prepare them for the future.
The course is composed of two sections that students will be prepared for through theory and practical teaching methods over the course. The course is assessed in Year 11 with students partaking in two different assessment areas over the year:
Internal Assessment - Practical Assessment - Over Year 11 (60%)
External Assessment - Written Paper - June Y11 - 1h 30mins (40%)
WJEC Specification.pdfEXTERNAL ASSESSMENT
EXTERNAL ASSESSMENT
Written Papers (40%)
Overview:
The written paper (1h 30m) is completed by students in June of Year 11, it is worth 40% of the student's overall grade. Students will be gradually preparing for this over the whole course, acquiring the knowledge and techniques required to pass this section. Topics on the examination can include:
The Hospitality and Catering Environment
How Hospitality and Catering Provisions Work
Food Hygiene and Safety - Environmental
Food Hygiene and Safety - Personal
Hospitality and Catering Requirements
WJEC-SUM-18.pdfHospitality & Catering
June 2018 (Paper)
WJEC-SUM-19.pdfHospitality & Catering
June 2019 (Paper)
WJEC-WIN-21.pdfHospitality & Catering
January 2021 (Paper)
WJEC-WIN-22.pdfHospitality & Catering
January 2022 (Paper)
WJEC-SUM-22.pdfHospitality & Catering
June 2022 (Paper)
Hospitality & Catering
Vocational Awards Papers
WJEC-SUM-18-MS.pdfHospitality & Catering
June 2018 (Mark Scheme)
WJEC-SUM-19-MS.pdfHospitality & Catering
June 2019 (Mark Scheme)
WJEC-WIN-21-MS.pdfHospitality & Catering
January 2021 (Mark Scheme)
WJEC-WIN-22-MS.pdfFood Prep & Nutrition
June 2021 (Mark Scheme)
WJEC-SUM-22-MS.pdfFood Prep & Nutrition
June 2022 (Mark Scheme)
Hospitality & Catering
Vocational Awards Papers
INTERNAL ASSESSMENT
INTERNAL ASSESSMENT
Coursework Task (60%)
Overview:
WJEC Internal Assessment over designated periods in Year 11. This is a coursework-based section of the course and requires students to complete a series of different tasks. With the change from Technical to Vocational Award the current format of coursework is changing nationwide. As with all schools on the course, we are currently working based on the technical awards layout and will then adjust once the finalised version of the vocational award is published by the exam board.
Students will be given the opportunity to practice the style of projects, the tasks to complete and the skills required in the years leading up to Y11. Students will be marked out of 120 marks, which is split into four different areas, these are shown below:
2.1 - Importance of Nutrition (8 marks)
2.2 - Menu Planning (18 marks)
2.3 - Techniques of Preparation / Cooking / Presenting Dishes (66 marks)
2.4 - Evaluating Cooking Techniques (24 marks)
WJEC-Coursework Advice.pdfKey Information:
Completed over a designated period in Year 11
Worth 60% of the student's overall grade
Completed in supervised class time. Students are required to complete a range of tasks to research, plan, practise and complete a dish based on a provided scenario
There will be a student and parent meeting at the start of Y11 to provide all the important details before the start of this section of the course. This is there to support students and parents through this project
Previous Brief Example:
The Thirsty Camel (TTC) is a hospitality and catering establishment based in a busy city centre. It attracts a large variety of people during evenings and weekends but is struggling to attract customers during weekdays.
TTC want to increase sales during weekdays and has decided to revamp the lunch menu to attract families with pre-school-aged children. The dishes must be suitable to meet the nutritional needs of pregnant women and young children. TTC has a small team of chefs who cook from a wide-ranging menu of dishes that represent the multicultural city centre. Ingredients are sourced locally where possible. TTC has excellent sustainable practices such as reducing waste, recycling, and reusing. The kitchen itself is limited in size but has a variety of specialist, hand-held and electrical equipment available.
As a commis chef for TTC, you have been asked to plan, prepare, cook, present and review two dishes. The dishes can be starters, main courses, or desserts. You will need to:
Analyse the assignment brief and recommend two dishes*, one for each of the customers mentioned in the brief.
Produce a production plan to show how the practical preparation, cooking and presentation will be completed within the allocated time.
Complete the preparation and cooking of the two dishes.
Evaluate and review the dishes.
Review your own performance.
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