Option- Hospitality and Catering
Unit 1: Written exam = 50% Unit 2: Controlled Assessment = 50%
Outline of Subject: The WJEC Level 1/2 Vocational Award in Hospitality and Catering has been designed to support students in schools who want to learn about this vocational sector and the potential it can offer them for their careers or further study. The structure has been designed to develop in students the knowledge and understanding related to a range of hospitality and catering providers; how they
operate and what they have to take into account to be successful. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. 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.
How will I learn? You will study two mandatory units, covering the fundamental knowledge, skills and understanding required for the hospitality and catering industry. Unit 1 covers the catering industry, ranging from types of establishment, customer service, the operation of the kitchen, restaurant, health and safety, and food safety.
Unit 2 looks at research and planning suitable dishes for a menu for a specified restaurant, which also includes a practical examination to showcase some of the chosen dishes.
Where will it take me? This subject can lead to further study at level 3 of academic and/or vocational qualifications in the hospitality and catering industry and apprenticeships.
Possible job roles include: Chef, development chef, catering manager, caterer / events planner, dietician, food stylist (advertising), restaurant manager, food technologist, new product development, and teacher.