HOSPITALITY & CATERING - KS4

Catering and Hospitality Learning Journey

WHO’S WHO?

Progress Leader: Mr S Chilvers (ADT)
Assistant Progress Leader & Lead H&C Teacher: Mrs K Evans (Hospitality & Catering)
Link Governor: Mrs R Sinnott

COURSE INFORMATION

The WJEC Level 1/2 Vocational Award in Hospitality and Catering builds on the Key Stage 3 teaching and learning which formed part of the Design Technology carousel of activities. It is designed to support students who want to learn about this vocational sector and the potential it can offer them for their careers or further study. This course is designed to provide learners with the opportunity to develop a range of specialist and general skills that would support their progression to employment.

COURSE SPECIFICATION

Students follow the WJEC Level 1/2 Vocational Award in Hospitality and Catering specification. Click here to view the specification.

COURSE CONTENT

Each of the units of the WJEC Level 1/2 Vocational Award in Hospitality and Catering has been designed so that knowledge, skills and understanding are developed through tasks that have many of the characteristics of real work in the sector. Each unit has what is referred to as an applied purpose, which acts as a focus for the learning in the unit. They have been devised around the concept of a ‘plan, do, review' approach so that students take part in practical activities in different contexts in order to learn the related theories.

Learners gain knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to consider 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. In this qualification, learners 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.

COURSE ASSESSMENT

The WJEC Level 1/2 Vocational Award in Hospitality and Catering is made up of two mandatory units that students must complete and is assessed using a combination of internal and external assessment:

Unit 1: The Hospitality and Catering Industry will be externally assessed through formal examination.
Unit 2: Hospitality and Catering in Action will be internally assessed and set tasks relating to the industry. This work is moderated by external verifiers.

Work is assessed against a wide range of learning outcomes and criteria listed in the WJEC Hospitality & Catering Specification which can be downloaded from the WJEC website.

To read the tables please rotate to landscape or view on a larger screen.

YEAR 10
TERM	UNIT OF STUDY	KEY SKILLS / LEARNING
Autumn	Hospitality & Catering Industry (Unit 1)	Understand how hospitality and catering provision operates Commercial and Non-Commercial Catering Understand the environment in which hospitality and catering providers operate Factors affecting the success of H&C providers Profit & Costing Produce a wide range of practical dishes developing various cooking techniques and procedures.
Spring	Hospitality & Catering Operations (Unit 1)	Operational Activities including stock control Understand how hospitality and catering provision meets health & safety requirements Customer demographics and lifestyle & expectations Produce a wide range of practical dishes developing various cooking techniques and procedures.
Summer	Hospitality & Catering Operations (Unit 1) Hospitality & Catering in Action (Unit 2)	Effectively uses food safety practices in preparation, cooking and completion Critical Analysis / Self Reflection Explore factors that influence menus such as season, size, client, equipment Generation of sample menu’s and dishes
YEAR 11
Autumn	Hospitality & Catering in Action (Unit 2)	Explore factors that influence menus such as season, size, client, equipment Self Reflection Use variety of presentation techniques to complete dish Explain, justify & present ideas about their chosen cooking methods to others Generation of menu and dish
Spring	Preparation for formal examination (Unit 1)	Mock Examinations to sample existing knowledge and identify gaps Revision of key topics relating to Hospitality & Catering Formal examination
Summer	Course Complete

ENRICHMENT OPPORTUNITIES

After school cooking workshops & booster sessions
Working in a restaurant if possible

A LEVEL/BTEC REQUIREMENTS:

Students are usually required to have a Level 2 Pass at GCSE to enter AS/A2.
A Level Courses: Nutrition and Food Sciences.
BTEC Courses include Level 3 Extended Diplomas in Hospitality & Catering, Hospitality, Hospitality & Event Management.

HOW TO SUPPORT YOUR CHILD'S LEARNING

Students prepare and meals for the family exploring menus and a range of cooking techniques and nutritional values. Discuss what is being made, how a balanced diet across a week takes planning and involve them with the cooking process.

WHERE TO GO:

Restaurants are a great place to see the industry in full working practice.
Farmer’s Markets & Artisan Food Stalls.
Supermarkets & High Street Food Shops: traditional bakery, butchers, coffee shops.

WHAT TO WATCH:

The Great British Bake Off
MasterChef and MasterChef: The Professionals
Food specific channels such as the Food network
Jamie Oliver Shows such as Friday Night Feast
Any specific show which shows professional Chef’s in working environments.

WHAT TO READ:

Jamie and Jimmy's Friday Night Feast The Great British Bake Off: Love to Bake
Baking with Kim-Joy: Cute and creative bakes to make you smile.

ONLINE:

FUTURE CAREERS:

Baker, Barista, Butcher, Cake Decorator, Catering Manager, Cellar Technician, Chef, Conferencing Manager, Consumer Scientist, Comis Chef, Counter Service Assistant, Entremetier, Events Management, Food Critic, Food Production Manager, Food Inspector, Food Scientist, Head Chef, Microbrewer, Pastry Chef (Chef Patisserie), Restaurant Manager, Sous Chef, Waiter/Waitress, Wedding Planner.