TEACHER IN CHARGE: Mrs K Wickham EXAMINATION BOARD: WJEC WEBSITE ADDRESS: www.wjec.co.uk
Hospitality and Catering Information Video:
The Hospitality and Catering technical award is split into two units:
● Unit 1: The Hospitality and Catering Industry
● Unit 2: Hospitality and Catering in Action
What will I study?
● Learn about the hospitality & catering industry, the types of hospitality and catering providers and about working in the industry.
● Learn about health and safety, and food safety in hospitality and catering, as well as food related causes of ill health
● How to plan nutritious menus as well as factors which affect menu planning
Learn about the importance of nutrition and how cooking methods can impact on nutritional value
● The type of job roles in the hospitality and catering industry that may be available to assist them in making choices about progression.
How many pieces of coursework are required?
One internal assessment is required: (60% of final mark). Learners apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of provision and kitchen and 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 learners’ appreciation of the whole vocational area beyond the kitchen environment.
How many examinations will I take?
One 1 hour 20 mins written examination at the end of Year 10 covering Unit 1: The Hospitality and Catering Industry (40% of final mark)
and can be improved upon within Year 11 as a second entry.
Grading: Level 1 Pass, Level 1 Merit, Level 1 Distinction, Level 2 Pass, Level 2 Merit, Level 2 Distinction, Level 2 Distinction*
What percentage of my final mark is determined by coursework?
60% see above
When does the coursework have to be completed by?
Unit 2: Hospitality and Catering in Action has 72 guided learning hours through Year 10 and into Year 11. The internal assessment task will begin in Year 11 giving students guidelines and timelines to collect information, plan your work, carry out practical investigations, evaluate and complete the task in lesson time. The portfolio and practical combined is assessed over a total of 12 hours. The practical session to prepare, cook and present dishes will be 3 hours. The portfolio of evidence will be a maximum of 15 pages of A4.
What qualities do I need to be successful?
● The most important quality is to have an interest in food and food products and to enjoy practical work.
● You should be able to carry out research and investigations independently
● You should be able to work successfully with other students.
What sort of teaching styles are typically used?
Roughly 60% of the time allocated to Hospitality and Catering is spent making food products and learning a wide variety of skills. You will also carry out practical investigations, watch demonstrations, use ICT to analyse foods and work closely with other students.
Will I have any choice in terms of the subject areas I study?
You will have an element of choice within the internal assessment tasks.
Is there anything else you think I should know about this subject?
· There is a large practical element to this course and you must be prepared to bring ingredients to school each week.
· Expectations are high and results in this subject area have been consistently good.
· The qualification provides learners with a broad appreciation of work in the hospitality and catering sector and wider opportunities for progression into further education, employment or training.