Exam Board: WJEC
Overview:
The WJEC Level 1/2 Vocational Award in Hospitality and Catering has been designed to support learners in schools and colleges 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. This further study would provide 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.
The WJEC Level 1/2 Vocational Award in Hospitality and Catering is made up of two mandatory units:
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.
You’ll develop a range of skills to help you succeed not only in the workplace but in other subjects too.
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
Unit 1 – The Hospitality and Catering Industry (40%). This unit covers the theory side of Hospitality and Catering including the structure of hospitality establishments and the factors affecting the success of the businesses. Health and safety in the workplace and food safety legislation is also studied. Students will take an exam in Year 11 based on the content covered in this unit.
Unit 2 – Hospitality and Catering in Action (60%). This is a practical and coursework unit and gives students the opportunity to learn how to plan, prepare, cook and present nutritional dishes. Students will be assessed during a 3 hour practical cookery session and will then have 9 hours to complete supplementary coursework in relation to the dishes they have made.
Where can it lead?
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
Links:
https://www.wjec.co.uk/media/55bnplb2/wjec-level-1-2-award-in-hospitality-catering-spec-e-01-02-23.pdf