Page 34 - Options Booklet - March 2022

Option Subject – WJEC Hospitality and Catering

Course Overview

You will gain 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, you 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.

Through the two units, you 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.

You will also learn about; Nutritional Needs of Individuals, Dietary Guidelines,
Characteristics and Properties of Food, Menu Planning, Food safety and Food Quality.

You will develop your practical skills and techniques through making a large range of

dishes.

This course can guide many students in careers such as..

• National level 2-5 Apprenticeships, BTEC Level 3 in Hospitality and Catering, Working in
the Catering Industry e.g. Chef, working in the Food Manufacturing Industry, Food
Scientist, Dietician, Teaching, HM Forces

Specification: WJEC Constructing the Built Environment.

Final exam: Summer Year 11.

Course Code: 601/7703/2.

Exams Percentage of Comprising of Completed
course
Unit 1: Hospitality 50% Online 90minute Exam Sat in June
and Catering Y10 with
Industry optional
retake in
Y11
Unit 2: Hospitality 50% Internally assessed assignment Spring Year
and Catering in and 9hr controlled practical 11
Action assessment

Who should I speak to about this subject? Mrs S Gittins-Jones.