WJEC Level 1/2 Vocational Award in Hospitality and Catering

Subject Intent

Hospitality and Catering provides students with an exciting and practical introduction to one of the UK’s largest and most diverse industries. The course combines theoretical knowledge with practical food preparation and cooking skills, enabling students to understand how successful hospitality and catering businesses operate.

Our intent is to develop confident, independent and creative learners who understand the importance of nutrition, food safety, customer needs and professional standards within the hospitality industry. Students will develop practical skills in preparing, cooking and presenting a range of dishes while learning how to make informed decisions about ingredients, cooking methods and menu choices.

The course develops a wide range of transferable skills including organisation, time management, problem-solving, creativity, teamwork, communication and evaluation. Students will also gain an understanding of the many different employment opportunities available within the hospitality, catering and food industries.

Aims of the Course

The WJEC Level 1/2 Vocational Award in Hospitality and Catering aims to give students a broad understanding of the hospitality and catering sector while providing opportunities to develop valuable practical skills.

Throughout the course, students will explore different types of hospitality and catering establishments and investigate how they operate successfully. They will learn about the roles and responsibilities of people working within the industry and consider the importance of customer service, health and safety and food safety.

Students will also develop their understanding of nutrition and the dietary needs of different groups of people. They will learn how ingredients and cooking methods can affect the nutritional value of food and use this knowledge when planning suitable menus.

An important element of the course is the development of practical cookery skills. Students will learn how to select ingredients, prepare and cook a range of dishes safely and independently, present food effectively and evaluate the quality of their finished outcomes.

Course Structure

The qualification consists of two compulsory units, combining an external examination with practical controlled assessment.

Unit 1: The Hospitality and Catering Industry – 40%

This unit provides students with an understanding of how the hospitality and catering industry operates.

Students explore different types of hospitality and catering providers and the services they offer. They investigate different job roles within the industry and learn about the operation of front-of-house and kitchen environments.

Students also develop an understanding of customer requirements, health and safety legislation, food safety and the causes and prevention of food-related ill health.

This unit is assessed through a 1 hour 20 minute written examination, worth 40% of the overall qualification.

Unit 2: Hospitality and Catering in Action – 60%

This unit allows students to apply their knowledge through a practical and vocationally focused assignment.

Students learn about the importance of nutrition and investigate the nutritional needs of different groups of people. They consider how cooking methods can affect the nutritional value of ingredients and explore the different factors that need to be considered when planning menus.

Students then develop the practical skills and techniques required to prepare, cook and present a range of dishes successfully.

As part of their assessment, students respond to a hospitality and catering brief by planning suitable dishes and demonstrating their ability to prepare, cook and present food safely and effectively. They will also review and evaluate their work.

This unit is assessed through a 12-hour controlled assessment and is worth 60% of the overall qualification.

Where Could This Course Lead?

The WJEC Level 1/2 Vocational Award in Hospitality and Catering provides an excellent foundation for students considering further education, apprenticeships or future employment within the hospitality, catering and food industries.

After completing the course, students could progress to Level 2 or Level 3 college courses in areas such as Professional Cookery, Hospitality and Catering, Hospitality Management, Food and Beverage Service, Patisserie and Confectionery, Bakery or Food Science and Nutrition.

Students may also choose an apprenticeship, allowing them to develop specialist skills while gaining valuable experience within a professional workplace. Apprenticeship opportunities may be available within professional kitchens, hotels, restaurants, cafés, catering companies and other hospitality businesses.

In the longer term, the course can support progression towards careers such as chef, pastry chef, baker, restaurant manager, hotel manager, catering manager, events coordinator, food and beverage manager, nutritionist, food product developer, hospitality manager and many other roles within the hospitality and food industries.

The hospitality sector also offers opportunities for entrepreneurship and self-employment, including running restaurants, cafés, bakeries, catering companies or other food-related businesses.

The qualification therefore provides students with a valuable combination of theoretical knowledge, practical experience and transferable skills, while introducing them to the wide variety of education, training and career opportunities available within the hospitality and catering industry.