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 beverage; 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.

Assessment: 40% examination, 60% controlled assessment.

• Term 1/3: Why is hygiene and safety so important in the kitchen?
• Term 2/4: Why is hygiene and safety so important in the kitchen?  What are nutrients and how can they be linked to the eat well guide?
• Term 3/6: How can we adapt recipes to meet the varying dietary needs of people?  Why is it important to weigh and measure accurately?

• Term 1/4: How can you adapt a recipe to improve the final outcome? 
• Term 2/5: Why is it important to follow food safety guidelines and why do some recipes need to be adapted? How can food labelling and packaging influence consumer purchases?
• Term 3/6: How can you apply the techniques of boiling, simmering, frying and baking in order to create a product safely? Why do we cook food?

• Term 1/4: How can nutrients be classified, what is their function and where can they be sourced? How can recipes be adapted to cater to special diets?
• Term 2/5: How can a variety of preparation and cooking techniques impact the texture of a dish?
• Term 3/6: How can a wide range of commodities be used in cooking?

• Term 1: How can you plan nutritious menus for different groups of people?
• Term 2: How does the hospitality and catering provision operate?
• Term 3: What factors contribute to the success of the hospitality and catering industry?
• Term 4: How does the front and back of house operate?
• Term 5: How does hospitality and catering provision meet specific requirements of customers? How is health and safety implemented in the hospitality and catering industry?
• Term 6: How are food safety practices implemented in the hospitality and catering industry?

• Term 1: How can prior and new techniques used in preparation and cooking impact on the final dish produced?
• Term 2: How can a wide range of commodities be used to produce high quality nutritious meals?
• Term 3: How can a wide range of commodities be used to produce high quality nutritious meals?
• Term 4: How do hospitality and catering provisions meet the specific needs of the  industry?
• Term 5:  Preparation for GCSE examinations.
• Term 6:  Preparation for GCSE examinations.

Hospitality and Catering Level ½- Anita Tull and Alison Palmer

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

Knowledge Organisers

GCSE OSL runs every Friday after school from 3.05-4pm with Year 11 teachers.

Creative Cooking Club is offered to KS3 pupils terms 1,3 and 5.