Hospitality and Catering

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Qualification

WJEC Level 1/2 Hospitality & Catering

Link to examining body: https://www.wjec.co.uk/

Link to specification: https://www.wjec.co.uk/qualifications/hospitality-and-catering-level-1-2/#tab_overview

An introduction to the course

The WJEC Level 1/2 Award in Hospitality and Catering has an emphasis on practical work, which includes investigative research as well as designing and making.  You should expect to spend at least 75% of your lesson time involved in practical activities.  To gain the most from this, you must be organised and should be prepared to provide ingredients weekly. A  portfolio of evidence is maintained by you to demonstrate your design work, analytical skills, evaluations and processes.

What the course involves

Practical sessions will involve:

  • Demonstrating knowledge of healthy eating, fats, carbohydrates, protein, vitamins, minerals and special   diets.
  • Learning how to prepare pastry, cakes and bread.
  • Design and make activities to include designing and making a two course meal.

Gained skills:

  • To select and use equipment and processes to produce quality products.
  • To consider solutions to problems in the design and manufacture process.
  • To use tools and equipment safely.
  • To work accurately and efficiently in terms of time, materials/ingredients and components.
  • To make products safety and hygienically and meet quality control procedures. 
  • Through testing, modification and evaluation, check that the quality of the products are suitable for intended users and make changes where necessary that would improve the product.
  • To work as part of a team when designing and making products.

How the course is assessed

The course is divided into 2 units all worth 50% each.  Unit  1 is a written exam and units 2 is portfolio based on a 3 hour practical  assessment.

Career Opportunities

The catering and hospitality industry is one of the largest employers in the U.K. Employment opportunities for chefs, waiting staff, supervisors and managers can be found in hotels, restaurants, hospitals, cruise ships and the armed forces.

Post-16 opportunities

Catering and Hospitality can be studied up to Level 3 and then at degree level at  university. You have the option of  developing craft skills and expertise to become a  famous chef or to go into management.

Required resources/equipment for the course

You will be expected to provide your own ingredients once a week.

For further information contact:

Miss Roe (Head of Design & Technology)