Hospitality & Catering
Head of Department: Mr J Riches
The WJEC Level 1/2 Award in Hospitality and Catering has been designed for those 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, providing learners with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment.
The hospitality and catering sector includes all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues, businesses where hospitality and catering is not their primary service but is increasingly important to their success.
Assessment:
Unit 1: The Hospitality and Catering Industry
The purpose of the unit is for learners to use their knowledge and understanding of the hospitality and catering industry in order to propose new hospitality and catering provision to meet specific needs.
Unit 2: Hospitality and Catering in Action
The purpose of the unit is for learners to safely plan, prepare, cook and present nutritional dishes.
Is there anything else I need to know?:
All students are responsible for looking after their ingredients and dishes correctly. Each student is responsible for clearing away and tidying up efficiently at the end of each practical lesson.
A lot of the learning is achieved through the practical in class, therefore, it is critical that students bring in their ingredients for every practical session.
Future opportunities:
Hospitality and Catering is a growing sector of the jobs market and there are numerous opportunities within this industry from retail, hotel work, chef etc. There is also the opportunity to attend college and study catering to BTEC or degree level. Apprenticeships are also available in a variety of local establishments.
If you take this course you will:
* Learn about different foods, ingredients, processes and techniques.
* Develop practical cooking skills.
* Understand about diets and health.
* Plan, prepare and cook a range of dishes based on skill development.
* Understand about the catering industry.
* Know how to plan and cost a meal.
* Produce dishes of high quality with an emphasis on presentation.
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