HOSPITALITY and CATERING

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Hospitality and Catering (Hc)

Exam Board and Specification: WJEC Level 1/2 Vocational Awards 5569QA

 

Aim:

The course has been designed so that knowledge, skills and understanding are developed through tasks that have many of the characteristics of real work in the Hospitality and Catering sector. It is an exciting course if you have an interest in all aspects of Food.

Unit 1 – The Hospitality and Catering Industry.

This is taken ideally through a 90 minute on-line assessment.

The part of the course gives students an opportunity to learn about different hospitality and catering providers; how they operate and what needs to be considered to be successful. Students learn about nutrition and food safety and how they affect the successful hospitality and catering operations. Students develop some food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.

Unit 2 – Hospitality and Catering in Action.

This is a controlled assessment. This means the task is completed under controlled conditions within 9 hours. The task is set by the exam board and its aim is for students to safely plan, prepare, cook and present nutritional dishes. Written work supports the practical work. It is important that students strive to make dishes that show high skill and are presented to a very high standard.

Please be prepared to regularly complete homework.

For the majority of practical lessons you will provide the ingredients. For workshops school will. You are asked to cook a wide range of products so an open mind and willingness to try ingredients is important.

You would choose this course because you really enjoy the whole aspect of food.

For further information contact:  Mrs Smith 

Careers This Subject Leads Onto

  • Restaurants, hotels (There is a wide variety of options from fine dining to a local café, B&B to 5* hotels)
  • Further education e.g. level 3 Food based courses e.g. Food and Nutrition
  • Catering courses at college (also the possibility of apprenticeships linked with college)
  • Food industry – so many possibilities within this.

 

Teaching Methods Used

  • Independent learning e.g. research, controlled assessment.
  • Co-operative learning
  • Practical work including workshops.
  • Traditional methods e.g. question and answer, literacy skills