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.

 

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.

Pupils are on a carousel with DT for three terms of the year.

Block One:

Food safety and hygiene.
Fruit salad practical - knife skills.
Theory of eatwell guide and nutrition.
Beans on toast - using the hob and grill.
Demonstrate and make a variety of sandwiches.        Porridge with toppings- practical.                            Pasta Salad practical.                                 Cleaning/End of term assessment.                                                             

Block Two:

Chocolate oat cookies - weighing and measuring.
Chocolate oat cookies - practical lesson.
Bread demonstration- weighing and measuring/designing a savoury bread.
Savoury bread- practical.
Effects of consuming too much sugar - theory.         Pancakes- practical.
Cleaning/End of term assessment.

Block Three:

Sweet muffins- practical.                                     Savoury muffin- practical.                                 Gingerbread- practical.                                     Cheese Scones- Practical.
Cleaning/End of term assessment.

Pupils are on a carousel with DT for three terms of the year. 

Block One:

Eatwell guide and basic nutrition - theory.
Burger tasting- food processing/meat safety.
Burger practical - reading labels and nutritional information.
Cheese pasta bake- practical
Tomato pasta bake- practical.                                 Risotto- practical.                                                    Fish tasting session.
Cleaning and assessment.                                                               

Block Two:

Cake making project - make cake using the creaming method.
Cake making project - practice icing techniques/plan a celebration cake.
Cake making project - icing cakes using designs from the previous week.
Where does food come from?                                 Carrot cake- Practical.                                     Vegetable soup- Practical.
Cleaning/End of term assessment.

Block Three:

Food labelling and packaging.                                Pizza- Practical.                                       
Spaghetti bolognese demonstration and tasting session.
Designing bread/ How is it made? - theory.
Focaccia- Practical.
Cleaning/End of term assessment.

Term 1
Nutrients and Healthy Eating.

Eatwell Guide and 8 tips for healthy eating

Carbohydrates, Protein, Fat, Vitamins, Minerals, Fibre and Water. 

Practical skills: Pitta pizzas, Eggs on toast, Bread, Chicken Kiev, Fish cakes, Bean chilli. 

Term 2
Commodities.

Meat safety and storage, Fish, Eggs, Milk and Dairy products, Cheese, Fruit and Vegetables- Fairtrade and Organic. 

Practical skills: Meat kebab, Fish goujons, Egg fried rice, Creamy leek and bacon spaghetti and Cheese pasta bake. 

Term 3    
Cake making methods.

Food miles, Seasonality, Cake making methods- rubbing in, whisking, melting, all in one and creaming method.  

Practical skills: Risotto, Apple Crumble, Brownies, Swiss roll, Lemon Drizzle cake

Term 4

Special Diets/Cooking methods.

Vegetarianism, Allergies, Intolerances, Lactose intolerant, Coeliac disease, Religious diets.  

Practical skills: Tasting vegetarian products, Vegetable curry, Practical linked to cooking methods.

Term 5
Multicultural foods project..

Mexico, Italy, USA and Chinese cooking techniques, staple foods and traditional dishes. 

Practical skills: Fajitas, Samosas, Burger and chips and Pizza. 

Term 6
Cake project

Food packaging and labelling theory, Cake decorating techniques. 

Practical skills: Celebration cake.

Term 1
Unit 1:

LO1- Understand the environment in which hospitality and catering providers operate. LO3- Understand how hospitality and catering provision meets health and safety requirements

AC1.1 -Describe the structure of the hospitality and catering industry.

AC1.2- Analyse job requirements within the hospitality and Catering industry. 

AC1.3- Describe working conditions of different job roles across the industry. 

AC1.4- Explain factors affecting the success of hospitality and catering providers. 

AC3.1- Describe personal safety responsibilities in the workplace.

AC3.2- Identify risks to personal safety in the hospitality and catering industry.

AC3.3- Recommend personal safety control measures for hospitality and catering provision.
Practical skills : Bread, Soup, Brownies, Macaroni and Cheese, Pizza, Marble Cake.

Term 2
Unit 2:

LO1: Understand the importance of nutrition when planning menus

AC1.1- Describe the functions of nutrients in the human body

AC1.2 Compare the nutritional needs of specific groups 

AC1.3- Explain the characteristics of unsatisfactory nutritional intake 

AC1.4- Explain how cooking methods impact on nutritional value

Practical skills: Chicken curry, Spaghetti and meatballs, Cheesecake, Burger and chips, Meringue, Chicken Fajitas

Term 3
Unit 1: LO 4- Know how food can cause ill health

AC4.1- Describe food related causes of ill health

AC4.2- Describe the role and responsibilities of the environmental health officer

AC4.3- Describe food safety legislation 

AC4.4- Describe common types of food poisoning 

AC4.5- Describe the symptoms of food induced ill health

Practical skills: Lemon drizzle cake, Garnishing and presentation.

Term 4
LO2: Understand how hospitality and catering provision operates                                    LO5: Be able to propose a hospitality and catering provision to meet specific requirements.

AC2.1- Describe the operation of the kitchen

AC2.2 Describe the operation of the front of house

AC2.3- Explain how hospitality and catering provision meet customer requirements

AC5.1- Review options for hospitality and catering provision

AC5.2- Recommend options for hospitality provision

Practical Skills: Apple pie, Chow Mein, Chilli con Carne, Homemade pasta, Profiteroles

Term 5
Unit 1: LO 4- Know how food can cause ill health

AC4.1- Describe food related causes of ill health

AC4.2- Describe the role and responsibilities of the environmental health officer

AC4.3- Describe food safety legislation 

AC4.4- Describe common types of food poisoning 

AC4.5- Describe the symptoms of food induced ill health

Practical skill: Meat lasagne, Spaghetti carbonara, Jam tarts, Chicken and mushroom pie and Accompaniments.

Term 6
Unit 1: Revision for written examination. 

Term 1
LO2: To understand menu planning

AC2.1- Explain factors to consider when proposing dishes for menus

AC2.2- Explain how dishes on a menu address environmental issues

AC2.3- Explain how dishes on a menu meet customer needs

AC2.4- Timeplan for examination dishes

Practical skills: Pizza, burger, chicken and mushroom pie and cheesecake

Term 2

Trialling of examination dishes

Term 3
Practical Examination.
Completion of coursework portfolio (controlled assessment).

Term 4
Revision for written assessment- LO1-5

Term 5
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