Hospitality & Catering


Mr E Ward




Examination Board: WJEC

WJEC Level 1 / 2 Vocational Awards enable learners to gain knowledge, understanding and skills relating to a specific vocational sector. In addition to development sector specific knowledge and understanding, these qualifications also support learners to develop the essential employability skills that are valued by employers, further and higher education.

WJEC Level 1/2 Vocational Awards:

  • are designed primarily for 14-16 year old learners in a school environment
  • include an element of external assessment through either a written exam or  controlled assignment
  • are graded L1 Pass, L2 Pass, L2 Merit, L2 Distinction, L2 Distinction*

The hospitality and catering sector includes all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues; businesses where hospitality and catering is not their primary service but is increasingly important to their success. According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age group, according to a report by People 1st .

Unit 1: The Hospitality and Catering Industry Aim and purpose
The applied purpose of the unit is for learners to use their knowledge and understanding of the hospitality and catering industry in order to propose new hospitality and catering provision to meet specific needs. In this unit, you will learn about the different types of providers within the hospitality and catering industry, the legislation that needs to be adhered to and the personal safety of all of those involved in the business, whether staff or customers. You will learn about the operation of hospitality and catering establishments and the factors affecting their success. The knowledge and understanding you gain will enable you to respond to issues relating to all factors within the hospitality and catering section and provide you with the ability to propose a new provision that could be opened in a given location to benefit the owner and the local community.

Unit 2:The applied purpose of the unit is for learners to safely plan, prepare, cook and present nutritional dishes.
In this unit you will gain knowledge of the nutritional needs of a range of client groups in order for you to plan nutritional dishes to go on a menu. You will learn and develop safe and hygienic food preparation, cooking and finishing skills required to produce nutritional dishes.

Assessment pattern
Unit 1 is externally examined through a written paper of 1hr 30minutes and counts for 40% of the overall mark.
Unit 2 is internally assessed, and then externally verified, through an assignment brief and a practical assessment. This counts for 60% of the overall mark. You will be expected to work to given deadlines and ensure that all work is presented as stated on the assignment brief. Wherever possible work must be presented as an electronic file to enable accurate records and details to be kept.