The Vocational Award in Hospitality and Catering will develop students’ knowledge and understanding of the Hospitality and Catering sector and provide them with opportunities to develop associated practical skills. It covers the hospitality and catering industry and hospitality and catering in action.
Year 10
Autumn Term
Introduction to Hospitality & Catering
Students will be introduced to the hospitality and catering sector. They will consider what hospitality and catering establishments are, ratings, job roles and qualifications. Food practicals will focus on developing key practical skills like accurate knife skills, deboning chicken as well as studying nutrition.
Spring Term
Unit 1 & 2
Food safety laws, health and safety in the workplace, risk assessments, planning practical work and food practicals.
Summer Term
Unit 1 & 2
The role of the environmental health officer, evaluating the success of cooked dishes and food practicals suitable for unit 2 controlled assessment.
Year 11
Autumn Term
Unit 2
Controlled assessment and revision for unit 1 written examination.
Spring Term
Unit 1 examination
Students will sit unit 1 written examination in January but continue to revise until the results are published. Students will also continue to practise their cooking skills.
Summer Term
Revision and cooking
Students will continue to revise for unit 1 if necessary and practise further their cooking skills.
Assessment at Key stage 4
Unit 2 will be assessed during the autumn term of year 11. The controlled assessment is internally assessed and externally moderated by the examination board. Unit 1 written examination will be taken in January of year 11 and is externally assessed by the examination board.
How can parents help support their child’s learning?
Students should have an interest in making food products and in the hospitality and catering industry in general. Students must also have an open mind towards food and be willing to experiment with new and different ingredients. To support their learning students can cook at home and watch a range of television programmes that look at cooking but also the hospitality and catering sector for example programmes about hotels.
Enrichment opportunities
As part of the course students are given opportunities to attend trips and visits to hospitality and catering providers such as The Copthorne Hotel.
GCSE course/s (exam board and code)
Students who choose to study food at KS4 will be studying WJEC Level 1/2 Vocational Award Hospitality and Catering (Technical Award). The qualification is equivalent to one GCSE awarded at grades level 1 pass to level 2 distinction*. The qualification is made up of two units of study. Unit 1 – the hospitality and catering industry is a written examination conducted under normal examination conditions and worth 40% of the qualification. Unit 2 – hospitality and catering in action is an internally assessed unit and is worth 60% of the qualification. Unit 2 is a 12 hour controlled assessment undertaken in the classroom under examination conditions. This involves both written and practical work.
