Hospitality & Catering
Aims of the subject:
The aim of the WJEC Hospitality and Catering course is to provide students with a strong foundation in food preparation, safety, and industry knowledge, while developing essential life skills that support independence and wellbeing. Through a blend of theory and practical experience, students will learn how the hospitality sector operates, explore career pathways, and gain confidence in planning, preparing, and presenting meals.
This course also helps students:
- Make informed choices about nutrition and healthy eating
- Apply hygiene and safety practices in real-life settings
- Manage time and resources effectively
- Communicate and work collaboratively in practical environments
- Prepare for further study or employment in catering, hospitality, or related fields
By the end of the course, learners will be equipped not only with vocational skills but also with the confidence and competence to cook independently and contribute positively to their own health and lifestyle.
Examination Board: WJEC
Assessment Overview:
The course is divided into two units:
- Unit 1: The Hospitality and Catering Industry (External exam – 40%)
- Unit 2: Hospitality and Catering in Action (Internal controlled assessment – 60%)
What will I learn?
| Year | What will I learn? | Assessment |
| 10 | Preparation for the Unit 1 written exam
Term 1: Health & safety in hospitality and catering · Health and safety in hospitality and catering provision · Food Safety · Food related causes of ill health · Symptoms and signs of food-induced ill health · Preventative control measures of food-induced ill health · The Environmental Health Officer (EHO)
Term 2: Hospitality and catering provision · Hospitality and catering providers · Working in the hospitality and catering industry · Working conditions in the hospitality and catering industry · Contributing factors to the success of hospitality and catering provision How hospitality and catering provisions operate · The operation of the front and back of house · Customer requirements in hospitality and catering Hospitality and catering provision to meet specific requirements
Term 3: Preparation for Unit 2 Controlled Assessment Task
The importance of nutrition · Understanding the importance of nutrition · How cooking methods can impact on nutritional value Menu planning · Factors affecting menu planning · How to plan production
|
End of term Practical Assessments
End of Unit tests
Mock Controlled Assessment comprised of written and practical tasks.
End of year mock exam
|
| 11 |
Key Learning OutcomesTerm 1: Menu planning · Factors affecting menu planning · How to plan production Evaluating cooking skills · ing own performance
Controlled Assessment
Term 2: · Controlled Assessment including practical exam · Revision of Unit 1 preparation for external examination
Term 3: · Revision of Unit 1- preparation for external examination
|
AssessmentControlled Assessment -60% of final eamsination gradeExternal written exam -40% of final grade
|
Extra-curricular opportunities:
Throughout the course of study, it is anticipated that pupils will have the opportunity to visit a wide range of food establishments and possibly complete work experience placements.
Supporting Your Child in KS4 Hospitality & Catering
You can help your child succeed in KS4 Hospitality & Catering by encouraging good organisation and active engagement with their learning. Here’s how:
- Check Synergy regularly with your child to stay up to date with lesson plans, recipes, and homework tasks.
- Ensure they bring the correct equipment for practical lessons—a clean apron, a suitable container, and any additional ingredients requested.
- Support them in completing and submitting homework on time, and encourage revision of key topics to reinforce learning.
- Help them prepare for Controlled Assessment tasks by discussing deadlines and helping them stay focused and confident.
Your involvement helps build independence, responsibility, and a love of cooking. Thank you for your continued support!
