Exam Board:WJEC/Eduqas
Level: 1/2

Course Overview

The Level 1/2 Award in Hospitality and Catering requires learners to demonstrate knowledge and understanding of: 

• The industry: accommodation; food and beverages; front of house. 

•  The types of products and services provided.

•  A range of customer groups. 

•  Job roles, career opportunities and relevant training. 

•  Appropriate forms of communication within the industry.

•  The importance of record keeping. 

•  The range of equipment used in the hospitality and catering industry.

It is a 2-year course providing opportunities for individuals to develop and practise a range of cooking methods and techniques.

Assessment: 40% examination, 60% controlled assessment.

Students are on a carousel with Design Technology and will spend 3 terms completing Food and Nutrition. They will cover the following knowledge and skills in a similar order to the list below.

Block One:

Food safety and hygiene.

Fruit salad practical - Knife skills.

Omelette practical - Using a cooker safely.

Theory - Eat well guide and importance of having breakfast.

French toast - Practical.

Pancakes - Practical and weighing/measuring ingredients.

End of term assessment and cleaning.                                                

Block Two:

Pasta Salad - Eating a healthy lunch.

Egg Fried Rice - Practical.

Food Labels - Theory.

Noodle Dish - Practical.

Chocolate Oat cookies - Practical.

Bread Making - Practical.

End of term assessment and cleaning.

Block Three:

Sugars - Theory.

Scones - Practical (sweet or savoury).

Gingerbread biscuits - Practical.

Toad in the hole - Practical.

Students are on a carousel with Design Technology and will spend 3 terms completing Food and Nutrition. They will cover the following knowledge and skills in a similar order to the list below. 

Block One:

Eatwell guide and basic nutrition and fish tasting - Theory.

Fish Cakes - Practical.

Burger bun and salad practical - Reading labels and nutritional information.

Cake-making methods - Theory.

Cake-making - Practical make and freeze.

Cake decorating - Practical.

End of term assessment and cleaning.                                                       

 

Block Two:

Food Safety (hygiene/food poisoning).

Macaroni Cheese - Practical.

Nutrition - Theory.

Risotto - Practical.

Chicken stir-fry - Practical.

Seasonality - Theory.

End of term assessment and cleaning.

 

Block Three:

Vegetable soup/Bread - Practical.

Pineapple upside-down cake - Practical.

Pizza - Practical.

Brownie - Practical.

Students are on a carousel with Design Technology and will spend 3 terms completing Food and Nutrition. They will cover the following knowledge and skills in a similar order to the list below.

Block 1

Fish Goujons and wedges - Practical.

Chicken kiev and mash.

Healthy eating - Theory.

Vegetable curry and naan bread - Practical.

Special Diets - Theory.

Apple crumble - Practical.

End of term assessment and cleaning.

 

Block 2

Swiss Roll - Practical.

Multiculturalism - Theory.

Nasi Goreng - Practical.

Finnish fruit plait - Practical

Dietary needs of different groups - Theory.

Chicken fajitas.

End of Term assessment and cleaning.

 

Block 3

Fruit pie (Apple) - Practical.

Sweet and sour chicken - Practical.

Cheese and bacon tartlet - Practical.

Chilli con carne - Practical.

 

Term 1
Unit 2:

LO1: Describe the function, source and classification of carbohydrates, water and fibre.

LO2: Describe the function, source and classification of protein and fat.

LO3: Describe the function, source and classification of vitamins and minerals.

LO4: Explain the nutritional needs of specific groups of people.

LO5: Explain the nutritional needs of specific groups of people.

LO6: Explain the nutritional needs of specific groups of people.

AC2.1.1: Understand the importance of nutrition. Carbohydrates, fibre (NSP), water.

AC2.1.1: Describe the function, source and classification of protein and fat.

AC2.1.1: Describe the function, source and classification of vitamins and minerals.

AC2.1.1: Explain the nutritional needs of adults, teenagers, children, medical conditions and activity levels.

AC2.1.1: Explain the nutritional needs of older adults, pregnant women, special diets - vegetarians, allergies and intolerances, religious beliefs.

AC2.1.2: Understand the effects of cooking methods on the nutritional value of food.

Practical skills : chicken cacciatore and garlic mash, breakfast bread and homemade butter, burger, bun and wedges, spaghetti and meatballs, chilli con carne and cornbread, chicken curry and rice.

Term 2
Unit 1:

LO1: Differentiate between commercial and non-commercial providers.

LO2: Explain what is involved in different types of food service.

LO3: Create a sequenced time plan for the chicken pie practical.

LO4: Explain the importance of standards and ratings in the hospitality and catering industry.

LO5: Understand the various roles and responsibilities in the industry.

LO6: Understand the personal attributes, qualifications and experience an employer will look for.

LO7: Understand the various contracts of employment in the industry.

AC1.1.1 Explain the hospitality and catering standards and ratings.

AC1.1.2 Understand the roles of working in the hospitality and catering industry-roles and responsibilities in the industry (front and back, housekeeping, kitchen brigade, management etc.)

AC1.1.2 Understand the personal attributes, qualifications and experience of those working in the hospitality and catering industry.

AC1.1.3 Understand the working conditions in the hospitality and catering industry - contracts/remunerations and benefits.

Practical skills: treacle tarts, quiche lorraine, chicken pie, apple galette and custard, profiteroles, savoury Jamaican beef patties, chapati, dahl and rice.

Term 3
Unit 1: 

LO1: Understand the basic costs incurred in the industry.

LO2: Understand how the economy can impact business

LO3: Understand the importance of environmental needs within the industry.

LO4: Create a sequenced time plan for homemade pasta carbonara practical.

LO5: Understand how new technology impacts the industry.

LO6: Understand the positive and negative impacts the media can have on the industry.

AC1.1.4: Understand the contributing factors to the success of the hospitality and catering provision - Basic costs incurred in the industry-labour, material and overheads.

AC1.1.4: Understand the contributing factors to the success of hospitality and catering provision - How can the economy impact business?

AC1.1.4: Understand the contributing factors to the success of hospitality and catering provision - Seasonality and sustainability.

AC1.1.4: Understand the contributing factors to the success of hospitality and catering provision - How new technology impacts the industry in a positive way.

AC1.1.4: Understand the contributing factors to the success of hospitality and catering provision - Positive and negative impact of the media on the industry.

AC2.3.2: Demonstrate various presentation techniques.

Practical skills: chicken fajitas, scotch eggs and salad, fish cakes, homemade pasta carbonara, sticky toffee pudding, garnishing and presentation.

Term 4
LO1: Create a sequenced time plan for fish pie and steamed vegetables practical.

LO2: Write up coursework notes using a chromebook.

LO3: Understand the operational requirements of the front of house and the catering kitchen.

LO4: Understand the various documentation and administration requirements used in a kitchen.

AC2.1.1- Complete computer write-up Unit 2 - AC2.1.1 

AC2.1.2- Complete computer write-up Unit 2 - AC2.1.2

AC1.2.1 - Unit 1 - Understand the operation of the front and back of house -workflow and equipment.

AC1.2.1 - Unit 1- to understand the operation of front and back of house-documentation and administration requirements of a kitchen.

Practical Skills: fish pie and steamed vegetables, meringue nest with fruit and whipped cream and lasagne.

Term 5
Unit 1:

LO1: Understand how hospitality and catering provision meets customer needs.

LO2: Understand how provision adapts to satisfy the ever changing customer climate.

LO3: Know and understand a variety of health and safety legislation related to the hospitality and catering industry.

LO4: Understand the importance of completing health and safety documentation.

LO5: Create a sequenced time plan for the chicken, potato and carrot practical.

AC1.2.2: Understand customer requirements in the hospitality and catering industry - How the industry meets the requirements of customer needs and customer rights and inclusion.

AC1.2.3: Understand how the hospitality and catering provision meets the specific requirements - How does the industry adapt to satisfy the ever changing custom climate.

AC1.3.1: Know and understand the health and safety in hospitality and catering provision - Laws and legislation - HASAWA, COSHH, RIDDOR, PPER, Manual handling.

AC 1.3.1: Understand the health and safety in hospitality and catering provision -Risk to health, accident, accident forms and risk assessments.

AC1.3.2: Understand health and safety in hospitality and catering provision - Safety/HACCP.

Practical skill: lemon meringue pie, katsu chicken curry, schnitzel, homemade mayonnaise and coleslaw, brandy snaps, chicken masala and pitta, Debone chicken, choice of potato and carrot batons.

Term 6
Unit 1: 

LO1: Understand the causes of ill health from food.

LO2: Know the symptoms and signs of food-induced ill health.

LO3: Suggest control measures for food-induced ill health.

LO4: Understand the role and responsibilities of the Environmental Health Officer.

AC1.4.1: Understand food related causes of ill health-Allergies and intolerances/ types of food safety/HACCP.

AC1.4.2: Know the symptoms-visible and non-visible of food-induced ill health.

AC1.4.3: Understand preventative control measures of food-induced ill health - control measures to prevent food-induced ill health.

AC1.4.4: Understand the Environmental Health Officer - Role and responsibilities.

Practical skills - baked cheesecake, selection of savoury and sides, selection of sweet sides and Tunnocks teacake challenge.

Term 1

LO1: Describe the function of a variety of nutrients and explain the characteristics of unsatisfactory nutritional intake.

LO2: Compare the dietary needs of specific groups of people.

LO3: Compare the needs of specific groups of people.

LO4: Explain how cooking methods impact on nutritional value.

LO5: Explain factors to consider when proposing dishes for menus.

LO6: Explain how dishes on a menu address environmental issues.

AC2.1.1- Describe functions of nutrients.

AC2.1.1- Compare the nutritional needs of two groups of people.

AC2.1.2- Explain the effects of cooking methods on nutrition.

AC2.2.1- Explain factors to consider when proposing dishes for menus.

AC2.2.1- Explain how menu dishes address environmental issues.

AC2.3.1- to be able to explain how menu dishes meet customer needs

Practical skills: Portion chicken (chicken breast dish), debone a chicken thigh (stuff chicken thigh), summer pudding, arancini, croquettas, floating islands.  

Term 2

LO1: Describe the function of a variety of nutrients.

LO2: Compare the dietary needs of specific groups of people.

LO3: Explain the characteristics of unsatisfactory nutritional intake.

LO4: Explain how cooking methods impact nutritional value.

LO5: Explain factors to consider when proposing dishes for menus.

LO6: Explain how dishes on a menu address environmental issues

LO7: Explain how menu dishes meet customer needs.

AC1.1.1 Complete computers write-up Unit 2.

AC1.1.2 Complete computers write-up Unit 2.

AC1.1.3 Complete computers write-up Unit 2. 

AC2.1.1 Complete computers write-up Unit 2.

AC2.2.1 Complete computers write-up Unit 2.

AC2.3.1 Complete computers write-up Unit 2.

Practical skills - Fillet fish, fruit tartlets, deep-fat fried side dishes - onion rings, chips, tempura, fruit souffle, sauces, panna cotta and tuile.

Term 3

LO1: Plan production of dishes for a menu.

AC2.2.2: Understand how to plan production/timeplan.

AC2.3.3: Understand food safety practices.

AC2.4.1: Review dishes.

AC2.4.2: Review your own performances.

Practical skills - trialling for exam.
Practical Examination.
Completion of coursework portfolio (controlled assessment).

Term 4
Retrieval practice for written assessment - LO1-5.

Term 5
Retrieval and revision for written assessment - LO1-5.

Term 6
Revision topics for written examination.

OSL takes place on Fridays after school.

Textbook - Hospitality and Catering Level ½- Anita Tull and Alison Palmer

My revision notes - WJEC Level ½ Vocational Award Hospitality and Catering - Bev Saunder and Yvonne Mackey