1. WJEC Level 1 & 2 Hospitality and Catering

2. Level 1 & 2 Hospitality and Catering Aims
The WJEC Level 1/2 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.
All of these roles require further education and training either through apprenticeships or further and higher education.

3. Level 1 & 2 Hospitality and Catering Objectives
By studying Level 1 & 2 Hospitality and Catering learners will be able to:
demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
understand and explore the Hospitality and Catering industry, the job roles and the different types of equipment use to support the industry.

4. Level 1 & 2 Hospitality and Catering Summary of Assessment
Unit 1: The Hospitality and Catering Industry
40% (90 Marks) are thorough assessment by an online written examination – 1 hour 30mins
Unit 2: Hospitality and Catering in Action
60% Non Examination assessment: internally assessed, externally moderated.
9 hours which includes a 3hours practical exam.
Practical exam is a two course meal for two people with accompaniments.

5. Level 1 & 2 Hospitality and Catering Content Overview UNIT 1 THE HOSPITALITY AND CATERING INDUSTRY
Areas of content:
Understand the environment in which hospitality and catering providers operate Principles of nutrition
Understand how hospitality and catering provisions operate.
Provision meets health and safety requirements Cooking and food preparation.
How food can cause ill health.
The hospitality and catering provision to meet specific requirements
Unit 1
Weighting: 40% (90 Marks)
Time: 1 hour 30mins

6. Level 1 & 2 Hospitality and Catering Content Overview UNIT 2 HOSPITALITY AND CATERING IN ACTION
The applied purpose of the unit is for learners to safely plan, prepare, cook and present nutritional dishes.
Propose four nutritional dishes for The Western Deli and Coffee Shop
Plan for the production of two dishes that could be included on the menu
Prepare, cook and present the two dishes that the apprentice will prepare and cook.
Unit 2: Assessment 1
Weighting: 60%
Time: 9 hours
Grading
Level 1 Pass
Level 2 Pass
Level 2 Merit
Level 2 Distinction
WJEC will set tasks for each assessment. Examples below
The business owner has employed a new catering manager together with a chef and three catering assistants who will support the kitchen and front of house. There are also plans to employ an apprentice from the local university.
The catering manager and chef want the menu to meet the diverse needs of the local people. They also want to rid the premises of the reputation for unhealthy food.

7. Level 1 & 2 Hospitality and Catering Non – Exam Assessment

8. Level 1 & 2 Hospitality and Catering What can I do next?
Sport Science
Journalism
Teaching
Product Development
Marketing
Social Work
Consumerism
Food Science
Environmental Health
Nutrition
Catering
Dietetics