Year 10


Subject:  Hospitality and Catering (1/2 Award)

Description of activities:

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.


Learning will be assessed by:

Unit 1: external on-line assessment in June of Year 11.  One paper which will be externally set and marked. This paper is 1¼ hrs in length.  All questions are compulsory and are targeted at the full range of GCSE grades. The paper will contain short-answer, structured and free response questions drawn from the catering content.



Unit 2: Hospitality and Catering in Action is internally assessed

There are three stages of assessment that will be controlled:

  • Task setting
  • Task taking
  • Task marking


Controlled assessment, deadlines and examination


Topics Covered and Controlled Assessment  Dates

Year 10

Autumn Term

Unit 1 – know how food can cause ill health.  Students will analyse, identify, explain or describe:

  • Food-related causes of ill health
  • Common types of food poisoning
  • Symptoms of food induced ill health
  • Food safety hazards in different situations
  • Risks to food safety
  • Control measures
  • Food safety regulations.

Unit 2 – developing and improving skills learnt at KS3.

  • Knife skills
  • Methods of cake making
  • Yeast doughs
  • Pastry making
  • Sauces

The emphasis is on food safety and hygiene along with preparing a range of high risk dishes.




Spring Term

Unit 1 – Understand the importance of nutrition when planning meals and to understand menu planning:

  • describe the functions of nutrients
    • compare the nutritional needs of specific groups
    • explain what happens if you don’t have a balanced diet
  • know how the different cooking methods impact on the nutritional value of foods
  • know the factors to consider when planning menus
  • be aware of environmental issues when cooking
  • explain how the dishes meet the customer needs
  • produce time plans for practical outcomes
  • be aware of how to check ingredients are of good quality


Unit 2 – Use of commodities

  • meat
    • fish
    • poultry
    • eggs
    • dairy
    • vegetarian alternatives




Summer Term

Unit 1 - Understand the environment in

which hospitality and catering providers



Gain an understanding of the different types

of establishments and the types of foods

that the produce for customers.

• describe the structure of the hospitality and catering industry

• be aware of and be able to describe the job roles and working conditions.

• explain the factors affecting the success of providers


Unit 2: Produce dishes to be served on a range of

different menus.


Students also look at presentation techniques and accompaniments for a range of dishes including:

o vegetarian, vegan dishes

o dairy free

o gluten free

o low fat diets

o healthy school meals



Controlled assessment/Coursework

This is completed in year 11.

Websites to support learning:



Revision guides will be available for purchase.


Planned Support:


Support is available after school by arrangement with Miss Watts or via email to Miss Watts who will be happy to respond to any queries sent to –