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WJEC AWARD IN

HOSPITALITY AND CATERING

WJEC Level 1 / 2 Vocational Awards enable learners to gain knowledge,
understanding and skills relating to a specific vocational sector. In addition
to developing 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.

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
The applied purpose of the unit is for learners to use their knowledge
and understanding of the hospitality and catering industry 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.

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