KS4 Level 1/2 Hospitality and Catering

We follow the WJEC exam board’s specification.

Students will gain knowledge and understanding related to a range of hospitality and catering providers, learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, students will also have the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.

Year 10  

Students will be taught aspects from both Unit 1 (The Hospitality and Catering industry) and Unit 2 (Hospitality and Catering in Action) throughout year 10. Unit 1 will teach the students about different aspect of the hospitality and catering industry ranging from operations in the kitchen and front of house, responsibilities in the workplace, the cause of food poisoning and to knowing how to meet the customer’s needs. Unit 2 will teach students the importance of nutrition when planning menus, other factors such environmental issues that affect menu planning, use a range of techniques when preparing and cooking dishes and the importance of presentation. The course is taught through both theory and practical lessons.

Year 11  

Student will continue to studies aspects from both Unit 1 & 2. They will take a written exam to assess knowledge gained in Unit 1. Unit 2 is assessed internally.  The students will complete a Non-Exam Assessment task.

External Assessment

Unit 1 - The Hospitality and catering industry unit is assessed through a written examination which is sat in year 11. The exam is 90 minutes long. 

Internal assessment

Unit 2: Hospitality and Catering in Action unit is internally assessed. It is assessed through a Non- examination assessment task, which will be completed under controlled conditions.