Awarding Body – WJEC

Specification Codes – 5409

Tiers – all candidates sit the same level of qualification

The Level 1/2 curriculum is based around two units:

Unit One – The Hospitality and Catering Industry

• 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)

Unit Two – Hospitality and Catering in Action

• 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

Assessment is through one written examination and one non-examination assessment (NEA).

The Hospitality and Catering Industry

This unit is assessed through a written paper which lasts for 1h 20mins and makes up 40% of the overall grade awarded.

Hospitality and Catering in Action

This unit is assessed through a controlled assessment, which lasts for around 12h and makes up 60% of the overall grade awarded.