Key Stage 4

This course will enable students to develop the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account 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.

 
The WJEC Award in Hospitality and Catering has been designed to support students who want to learn about this sector and the potential it can offer them for their careers or further study. The course provides learners with the opportunity to develop a range of specialist and general skills that would support their progression to employment. Employment in hospitality and catering can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists working for supermarket chains.

 
Year 9

• Assessments are at three points throughout the academic year on a 12 week cycle.
• At the end of each year, students complete an end of year exam, covering all aspects taught throughout the year.

• Assessments are at three points throughout the academic year on a 12 week cycle.
• At the end of each year, students complete an end of year exam, covering all aspects taught throughout the year.

 
Each of the units of the WJEC Award in Hospitality and Catering have been designed so that knowledge, skills and understanding is 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.

 
1 The hospitality and catering industry (Mandatory External Assessment)
2 Hospitality and catering in action (Mandatory Internal)
Learners must complete both units.

 
The units have been devised around the concept of a ‘plan, do, review’ approach to learning, where learners are introduced to a context for learning, review previous learning to plan activities, carry out activities and review outcomes and learning. This approach mirrors many work related activities in hospitality and catering and also provides for learning in a range of contexts.
This approach also enables learners to learn in such a way that they develop: skills required for independent learning and development and a range of generic and transferable skills.

 
It provides the ability to solve problems, and develop the skills of project based research, development and presentation. Through the two units, learners will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression.

• Period 7 – Year 11 students complete a Period 7 lesson in catering on a rotation with other option subjects, focusing on exam technique covering topics from the previous weeks’ learning.