Hello!

Head of Department: Mr A Milner

Lead teacher for Food: Mr G Ascough

Email: [email protected]

Examination Board: WJEC/Eduqas (L1/2 Vocational Award in Hospitality)

The Vocational Award in Food and Catering allows young learners to develop the skills and knowledge required to pursue a career in the food industry. The new qualification will be available for first teaching in September 2017. Vocational Awards are practical, vocational qualifications available to 14-16 year olds to take alongside GCSEs.

Course content

• Unit 1 The Hospitality and Catering Industry 
• Unit 2 Hospitality and Catering in Action  (Learners must complete both units)

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

There is one internally assessed unit of work which is worth 60% of the overall mark, plus a written exam at the end of year 11 which is worth 40%

Unit 1: The Hospitality and Catering Industry (written exam) (40%)

Pupils will need to show that they understand the environment in which hospitality and catering providers operate, understand how hospitality and catering provision operates, understand how hospitality and catering provision meets health and safety requirements and know how food can cause ill health.

Unit 2 Hospitality and Catering in Action (60%)

Pupils will be expected to understand the importance of nutrition in planning menus, understand menu planning and be able to cook several dishes as part of a 2 course menu that includes accompaniments.

Further training in hospitality and catering. 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.