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Hospitality and Catering Level 1 and 2 award

Head of Subject : Mrs E Goodson 

What is Hospitality & Catering?

Hospitality and Catering Level 1/2 Award has been designed to support pupils who want to learn about this industry, develop their specialist skills and possibly establish a career working in hospitality and catering. The opportunities in these industries range from waiting staff, catering assistants, chefs, reception staff, hotel and bar managers to food technologists working for food companies and supermarket chains.

The course has been designed around the concept of a ‘plan, do, review’ approach to learning. This mirrors many work-related activities in hospitality and catering industries and allows learning to take place in a range of contexts.

What skills will I develop?

By the end of this course you will have developed a broad range of practical skills in the kitchen, have demonstrated the ability to work as part of a team and provide customer service in the hospitality context. You will learn to conduct robust research and apply it to decision making as part of extensive report writing.

What syllabus will I follow?

Eduqas (formerly WJEC) Level 1/2 award in Hospitality and Catering (Code 601/7703/2)

What will the course look like?

Learners must complete two units

  • Unit 1: The hospitality and catering industry (mandatory) External assessment (30 guided learning hours)
  • Unit 2: Hospitality and catering in action (mandatory) Internal assessment (90 guided learning hours)

Usually, a double lesson each week is set aside to develop a wide range of practical skills using a broad range of commodities with a focus on preparation and cooking skills. The aim is to build a repertoire of dishes that can be competently produced and can be recreated or adapted to demonstrate skills in the internal assessment.

The single lesson is set by for theory work, whether it be preparation and study for unit 1 or 2, or by supporting the development of practical skills. A folder must be kept and organised with class notes as they are essential for revision for unit 1, and for supporting the written elements of unit 2.

What homework will I get?

Students are required to do up to two hours of homework a week. This will be either completing work started in class time, research tasks, an on-line Level 2 Food Safety certificate or practise of exam questions. Planning for practical lessons is important, to get the most out of lessons, and practising practical skills at home is strongly recommended.

How will I be assessed?

The course is assessed through two units, one of which is an externally set assessment, as detailed above. There are two opportunities to take the external assessment, which is a 90-minute on-line examination, the first of which is in the summer of year 10. The internal assessment takes the form of a nine-hour controlled assessment, to include up to four hours preparing and cooking dishes. This is completed in the spring term of year 11.

What jobs or further courses of study might this lead to?

Pupils might progress to study Level 3 food science and nutrition, hospitality and catering, hospitality management and business as well as training in other food related industries such as a food technologist and nutritionist. The hospitality and catering industry provides extensive opportunity for related jobs as part of a kitchen team, food and beverage service, front of house and accommodation.

Are there any entry requirements for this course?

Pupils must have a keen interest in cooking as well as being prepared to meet customers. Pupils must be hardworking and be able to work independently and as part of a team. Pupils must remember to bring ingredients for practical lessons and ensure they are prepared for each lesson with freshly laundered chef whites and excellent personal hygiene. They must be able to produce detailed written work with good spelling, punctuation and grammar.

If I need additional support, what can I access?

The food and nutrition department offer additional after-school support sessions twice a week and more frequently if required, with prior arrangement.

Participation in work experience to gain vital catering experience is an optional element of the course but is encouraged.

It is vital that pupils understand the need to provide ingredients for every practical lesson: a considerable commitment for those choosing this option.  In addition, all pupils will be required to purchase and wear a set of chef’s whites for all practical work. Pupils will need to work collaboratively as part of a team as well as working independently.

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