Hospitality & Catering

In Year 10 students will complete the new WJEC Level 1/2 Hospitality and Catering course. The course is split into two units. Unit one focuses on the Hospitality and Catering industry which accumulates into an exam at the end of year 11 which is worth 40% of their final grade.

Topics include:

Hospitality and Catering provision
How Hospitality and Catering providers operate
Health and safety in Hospitality and Catering
Food safety in Hospitality and Catering

Unit two is Hospitality and Catering in action. This is the coursework element of the course which will be completed at the beginning of year 11 and is worth 60% of the final grade.

Topics include:

The importance of nutrition
Menu planning
The skills and techniques of preparation, cooking and presentation of dishes
Evaluating cooking skills

In Year 11 students are currently completing the legacy WJEC Level 1/2 Hospitality and Catering course. They have already completed the unit one exam at the end of year 10. Students are now completing unit two which is the coursework side of the course. Students are given a brief where they need to plan, prepare, present two dishes.
The units included in unit two are:

Understand the importance of nutrition when planning menus
Understand menu planning
Be able to cook dishes