The course is graded the same as a BTEC with a level 1 pass being equal to GCSE grade 2, Level 2 pass equal to a GCSE 4, Merit GCSE 6 and Distinction GCSE 8. This a well recognised grading and accepted by all colleges and employers. Please email me if you have any questions about the coursecbeadle@rivers-aspirations.orgGeneral information about the course is available at the WJEC websitehttps://www.wjec.co.uk/qualifications/hospitality-and-catering-level-1-2/#tab_overview

WJEC Level 1/2 Hospitality and Catering

Unit 1: The Hospitality and Catering Industry (40% of overall grade)

Written exam 90 minutes Completed in Year 10

Alongside regular practical sessions

Lo1 – Understand the environment in which the hospitality and catering operates. Introduction to the industry including job roles industry standards.

Lo2 – Understand how hospitality and catering provision operates. Detailed guidance on the structures and routines including customer service

Lo3 – Understand how hospitality and catering meets health and safety requirements.Focus on all the legal requirements for businesses especially catering needs

Lo4 – Know how food can cause ill healthCurrent guidance to avoid food poisoning, allergic reactions and contamination of foods

Lo5 – Be able to plan and propose hospitality and catering provisionsA scenario is given in the exam and pupils have to respond with suggestions to develop and improve the business

Christmas tea and other events

The year 10 and 11 students are encouraged to take part in catering for various events throughout the school year, including the Christmas Tea where over 100 guests are catered for.

Unit 2: Hospitality and Catering in Action (60% of overall grade)Controlled assessment totaling 6 hours responding to a task set

by the exam board then 3 hours to create a 2 course meal

Lo1 – Understand the importance of nutrition

Discuss diet and medical needs of customers including the influence of age and religion.

Lo2 – Understand menu planning

Consider how environmental, seasonal and business needs impact menu design. Plan a menu in response to task given.

Lo3 – Be able to cook and present 2 dishes

Independently prepare and serve 2 dishes to demonstrate a range of practical skills.

Example pastry work

Please email me if you have any questions about the coursecbeadle@rivers-aspirations.orgGeneral information about the course is available at the WJEC websitehttps://www.wjec.co.uk/qualifications/hospitality-and-catering-level-1-2/#tab_overview

WJEC Level 1/2 Hospitality and Catering