HOSPITALITY & CATERING

INTRODUCTION

To inspire, support and develop learner potential to ensure students are equipped for a career in Hospitality and Catering.

We are currently delivering the latest WJEC Hospitality and Catering Level 1/2 Award, where the vocational philosophy of ‘learning through doing’ remains at the heart of these qualifications.  The hospitality and catering sector includes all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs, airlines, tourist attractions, hospitals, sports venues and many other businesses where hospitality and catering is not their primary service but is increasingly important to their success.

The WJEC Level 1/2 Award in Hospitality and Catering we offer has been designed to support our learners who want to learn about this vocational sector and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study that provides our learners with the opportunity to develop a range of specialist and general skills that would support their progression to employment.

Employment in hospitality and catering can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists in food manufacturing. All of these roles require further education and training either through apprenticeships or further and higher education.  Learners opting for this course will have the opportunity to gain the equivalent of one GCSE.

1. WHAT WILL I STUDY?

Learners study the following 2 Units:

  • Unit 1: The Hospitality and Catering Industry
  • Unit 2: Hospitality and Catering in Action

This structure has been designed to develop in learners the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, learners will also have the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication. Through the two units, learners will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression.

Our approach enables learners to learn in such a way that they develop:

  • Skills required for independent learning and development
  • A range of generic and transferable skills
  • The ability to solve problems
  • The skills of project based research, development and presentation
  • The fundamental ability to work alongside other professionals, in a professional environment

 

What can I do at the end of the course?

Successful completion of this qualification could support entry to qualifications that develop specific skills for work in hospitality and catering such as:

  • Level 1 Certificate in Introduction to Professional Food and Beverage Service Skills
  • Level 2 Certificate in Professional Food and Beverage Service Skills
  • Level or Level 2 NVQ Diploma in Professional Cookery

Where the WJEC Level 1/2 Award in Hospitality and Catering is achieved together with other relevant Level 1/2 qualifications, such as GCSEs in English and Maths and Science, learners may be able to access Level 3 qualifications relevant to the hospitality and catering sector, such as:

  • WJEC Level 3 Food, Science and Nutrition (certificate and diploma)
  • Level 3 NVQ Diploma in Advanced Professional Cookery
  • Level 3 Advanced Diploma in Food Preparation and Cookery Supervision
2. CURRICULUM IN YEAR 10

Unit 1: The Hospitality and Catering Industry

Learners apply their learning by considering all aspects of the vocational sector. They acquire knowledge of all aspects of the industry and be able to propose new hospitality and catering provision for specific locations. Learners will be able to use their learning of different types of establishment and job roles to determine the best option. They will then apply their learning in relation to front of house and kitchen operations to determine how the proposed hospitality and catering provision will operate efficiently legally and financially viable whilst meeting the needs of their potential market. This unit provides a broad introduction to the vocational sector in a way that is purposeful and develops a range of transferable skills.

3. CURRICULUM IN YEAR 11

Unit 2: Hospitality and Catering in Action

Learners apply their learning to safely prepare, cook and present nutritional dishes.  They will draw on their learning of different types of provision and kitchen and front of house operations in Unit 1, as well as personal safety in their preparations. The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners. This extends the learners appreciation of the whole vocational area beyond the kitchen environment.

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