Hospitality and Catering

Head of Faculty
Mrs. S. Berry
Teacher of Hospitality and Catering
Mrs. H. Halliwell

The WJEC Level 1/2 Hospitality and Catering (Technical Award) course was first offered to Year 10 pupils in September 2025.

It is assessed in two ways:

Unit 1

The Hospitality and Catering Industry

A written examination lasting 1h 20min – 40% of qualification mark

Unit 2

Hospitality and Catering in Action

A controlled assessment lasting around 12 hours – 60% of qualification mark

Hospitality and Catering Provision
- Hospitality and Catering providers
- Working in the Hospitality and Catering industry
- Working conditions in the Hospitality and Catering industry
- Contributing factors to the success of Hospitality and Catering provision
How Hospitality and Catering Providers Operate
- The operation of the front and back of house
- Customer requirements in Hospitality and Catering
- Hospitality and Catering provision to meet specific requirements
Health and Safety in Hospitality and Catering
- Health and Safety in Hospitality and Catering provision
- Food Safety
Food Safety in Hospitality and Catering
- Food-related causes of ill health
- Symptoms and signs of food-related ill health
- Preventative control measures of food-related ill health
- THe Environmental Health Officer (EHO)

The Importance of Nutrition
- Understanding the importance of nutrition
- How cooking methods can impact on nutrition
Menu Planning
- Factors affecting menu planning
- How to plan production
The Skills and Techniques of Preparation, Cooking and Presentation of Dishes
- How to prepare and make dishes
- Presentation techniques
- Food safety practices
Evaluating Cooking Skills
- Reviewing of dishes
- Reviewing own performance

Curriculum Journey - KS4