Key Stage 4 Hospitality and Catering

This is a new course that will allow pupils to develop and extend their hospitality and catering skills within a vocational context ie everything will be directly linked to working within the catering industry eg Chef, Waitress, Restaurant Manager, Housekeeper and Reception.

Another great bonus of this course is the strong emphasis on gaining the required knowledge via practical work.

The skills are acquired through a range of different activities

  • at School preparing for in-house functions eg Presentation Evening, Open Evenings, charity cake sales etc
  • there will be opportunities for work experience placements in Year 10
  • in weekly practical sessions students will be expected to produce dishes to develop competent practical skills and ensure a sound knowledge of dishes for all occasions
 
Areas of study:

The structure has been designed to:

*develop an understanding of the range of hospitality and catering providers

*learn about issues relating to nutrition

*develop food preparation and cooking skills

*to plan, prepare, cook and present nutritional dishes

*develop transferable skills of problem-solving, organisation, time-management, planning and communication

*gain an overview of the industry and job roles

 

The WJEC Level 0.5 Award is made up of two mandatory units:

Unit 1

The Hospitality and Catering Industry

Online external examination -  1 hour 30 minutes = 90 marks

Unit 2

Hospitality and Catering in Action

Internal assessment - students will be given a brief/scenario for

which students have to propose four nutritional dishes and plan,

prepare and cook two

 

     
    For more information please speak to Mrs M Herbert, Lead Teacher on Hospitality and Catering