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.

Pupils 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/ Cleaning

 

Block Three:

Sugars-Theory

Scones-Practical (sweet or savoury)

Gingerbread biscuits-Practical

Toad in the hole-Practical

Pupils 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 and cheese-Practical

Nutrition-Theory

Risotto-Practical

Chicken stir-fry-Practical

Seasonality-Theory

End of Term Assessment/Cleaning

 

Block Three:

Vegetable soup/ Bread-Practical

Pineapple Upside down Cake-Practical

Pizza-Practical

Brownie-Practical

Pupils 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/ 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: to be able to describe the function, source and classification of carbohydrates, water and fibre

LO2: to be able to describe the function, source and classification of protein and fat.

LO3: to be able to describe the function, source and classification of vitamins and minerals.

LO 4: to be able to explain the nutritional needs of specific groups of people.

LO 5: to be able to explain the nutritional needs of specific groups of people.

LO6: to be able to explain the nutritional needs of specific groups of people.

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

A.C2.1.1:to be able to describe the function, source and classification Protein and fat

A.C 2.1.1: to be able to describe the function, source and classification of Vitamins and minerals

A.C 2.1.1:  to be able to explain the nutritional needs of adults,teenagers,children, medical conditions and activity levels.

A.C 2.1.1: to be able to explain the nutritional needs of older adults,pregnant women,special diets- vegetarians, lactose intolerant, allergies and intolerances, religious beliefs.

A.C. 2.1.2: to 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: to differentiate between commercial and non commercial providers.

LO2: to be able to explain what is involved in different types of food service.

LO3: to create a sequenced time plan for the chicken pie practical

LO4: to be able to explain the importance of standards and rating in the hospitality and catering industry.

LO5: to understand the various roles and responsibilities in the industry.

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

LO7: to understand the various contracts of employment in the industry.

AC1.1.1to be able to explain the hospitality and catering standards and ratings.

AC1.1.2 to 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.)

AC 1.1.2 to understand Personal attributes and qualifications and experience of those working in the hospitality and catering industry -

AC1.1.3- to 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: to understand the basic costs incurred in the industry.

LO2: to understand how the economy can impact business

LO3:  to understand the importance of environmental needs within the industry.

LO4: to create a sequenced time plan for the HM pasta Carbonara practical.

LO5: to understand how new technology impacts the industry.

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

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

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

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

AC 2.3.2: to 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: to create a sequenced time plan for fish pie and steamed vegetables practical.

LO2: to be able to write up course work notes using a chrome book.

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

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

AC2.1.1- to be able to complete computers- Write up unit 2-AC 2.1.1 

AC2.1.2- to be able to complete computer write up unit 2-AC 2.1.2

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

AC 1.2.1-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:

LO 1: to understand how hospitality and catering provision meets customer needs

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

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

LO4: to understand the importance of completing health and safety documentation.

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

AC1.2.2: to 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: to understand how the hospitality and Catering provision meet the specific requirements-How does the industry adapt to satisfy the ever changing custom climate.

AC1.3.1: to 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: to understand the health and safety in hospitality and catering provision-Risk to health, accident, accident forms and risk assessments

AC1.3.2: to 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 carrots batons

Term 6
Unit 1: 

LO1: to understand the causes of ill health from food.

LO2: to know the symptoms and signs of food induced ill health.

LO3: to be able to suggest control measures for food induced ill health

LO 4: to understand the role and responsibilities of the environmental health officer.

AC 1.4.1: to understand food related causes of ill health-Allergies and intolerances/types of food safety/HACCP

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

AC 1.4.3: to understand preventative control measures of food induced ill health- control measures to prevent food induced ill health

AC1.4.4: to 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: to be able to describe the function of a variety of nutrients and explain the characteristics of unsatisfactory nutritional intake

LO2: to be able to compare the dietary needs of specific groups of people.

LO3: to be able to compare the needs of specific groups of people.

LO4: to be able to explain how cooking methods impact on nutritional value.

LO5: to be able to explain factors to consider when proposing dishes for menus.

LO6: to be able to explain how dishes on a menu address environmental issues.

AC 2.1.1- to be able to describe functions of nutrients.

AC2.1.1- to be able to compare the nutritional needs of two groups of people.

AC 2.1.2- to be able to explain the effects of cooking methods on nutrition

AC2.2.1- to be able to explain factors to consider when proposing dishes for menus

AC 2.2.1- to be able to explain how menu dishes address environmental issues.

AC 2.3.1- to be able to explain how menu dishes meet customer needs

Practical skills: Portion a chicken(Chicken breast dish), Debone a chicken thigh (stuff chicken thigh), Summer pudding, Arancini, Croquettas, Floating islands, 

Term 2

LO1: to be able to describe the function of a variety of nutrients.

LO2: to be able to compare the dietary needs of specific groups of people.

LO3: to be able to explain the characteristics of unsatisfactory nutritional intake.

LO4: to be able to explain how cooking methods impact nutritional value.

LO5: to be able to explain factors to consider when proposing dishes for menus.

LO6: to be able to explain how dishes on a menu address environmental issues

LO7: to be able to explain how menu dishes meet customer needs.

AC1.1.1 to be able to complete computers- Write up unit 2

AC1.1.2 to be able to computers- Write up unit 2

AC1.1.3 to be able to computers- Write up unit 2

AC2.1.1 to be able to computers- Write up unit 2

AC2.2.1 to be able to computers- Write up unit 2

AC2.3.1 to be able to computers- Write up unit 2

Practical skills- Fillet a fish, Fruit Tartlets, Deep fat fried sides-onion rings, chips,tempura, Fruit Souffle, sauces, Panna cotta and tuile

Term 3

LO1: to be able to plan production of dishes for a menu.

AC 2.2.2: to understand how to plan production/Timeplan.

AC 2.3.3: to understand Food Safety practices.

AC 2.4.1: to be able to Review dishes.

AC 2.4.2: to be able to 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