Hospitality and Catering

Staff Members

  • Mrs T. Owen

Year 10 & 11:

This course is a must for anyone who has an interest in the food industry. The hospitality and catering sector includes all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues; businesses where hospitality and catering is not their primary service but is increasingly important to their success.
The WJEC Vocational Award in Hospitality and Catering has been designed to support learners in schools who want to learn about this vocational sector and the potential it can offer them for their careers or further study. Employment in hospitality and catering can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists working for supermarket chains.

All of these roles require further education and training either through apprenticeships or further and higher education.

Course outline:

The Hospitality and catering Industry Level 1/2 Award is made up of two mandatory units:

Unit NumberUnit TitleAssessment
1The Hospitality and catering industryExternal
2Hospitality and catering in actionInternal

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 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.

Unit 1:

The Hospitality and Catering Industry will be an on-line examination and externally assessed.


90 minutes

Number of marks:


Unit 2:

Hospitality and Catering in Action is internally assessed in the form of a controlled assessment, where pupils are given a scenario to solve and which involves research and practical application.


9 hours.

Mark Criteria:
Pass Merit Distinction

Equipment required:
A4 ring binder
Ingredients for practical work
Revision Guide