Back to Subjects Menu

Hospitality & Catering

Anything is good if it's made of chocolate!

- Jo Brand

 

Key Stage 4 Options Information

 Key Stage 4 Options Information

Exam board: WJEC
Qualification: Hospitaliy and Catering Level 1/2
Specification: 

Assessment:

The qualification consist of three components that will give you the opportunity to explore the hospitality industry and develop your technical skills in cookery.

Component 1 is assessed through a synoptic assignment – set by City and Guilds, internally assessed and externally moderated. Component 2 is assessed through a theory exam and the final component is assessed through internal assessment.

Who is the course for?

The course is for those who have an interest in hospitality, what kind of technologies are used within the industry, changing trends and developments within and beyond the UK, what skills are needed to make different courses and for different service.

What will I do on the course?

During this course, you will:

  • Develop your technical skills to produce suitable foods for meal occasions
  • Investigate the importance of the hospitality industry in relation to revenue, employment and society
  • Develop your technical skills to serve food and beverages for meal occasions
  • Investigate the influence of legislation and impact of non-compliance
  • Research how social media is used and how new technologies have affected the industry
  • Develop your knowledge of different allergens and legal requirements for identification and how and why dietary requirements impact food consumption choices

Key Stage 3

Year 7

In Year 7 the students are on a carousel rotation. The food unit that they complete enables the students to cook weekly, learning how to produce easy yet nutritious dishes from scratch. Dishes include parmesan chicken nuggets, potato salad, fajitas, cookies and peppermint creams depending on the time of year.

Year 8

In Year 8 the students continue to create a wide variety of simple yet nutritious dishes from scratch, becoming increasingly aware of ingredients and complexity of dishes.  These include fish pie, chilli, cheesecake and quiche.

Year 9

In Year 9 the students remain on rotation Sainsburys visitand progress in more depth, cooking a variety of dishes including muffins, chicken curry with naan bread, cauliflower cheese and breads.The students look deeper into home cooking and also compare ingredients. They visit a supermarket where they compare the ingredients in items such as shop-bought muffins and then, in lesson, make their own muffins. They compare the ingredients, cost and nutritional value as well as the wider concept of food miles, packaging etc. This also enables them to consider budgeting alongside producing fresh, homemade muffins.

The picture on the right shows our current Year 9 students in action in Sainsbury's.