Year 11


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 11

Autumn Term

Unit 1

Understand the environment in which hospitality and catering providers operate.

Understand how Hospitality and catering providers operate.

LO3: Understand how Hospitality and catering

provision meets health and safety requirements.


Unit 2 - candidates plan, trial, prepare, cook and serve a three course meal or range of dishes for a target group, or target catering outlet.

They could complete a portfolio of evidence to back up the choice of dishes made with reference to the specific nutritional needs of the target group. They should also include environmental issues and food safety.  Each candidate must produce an individual portfolio but the planning for the meal can be completed as a team.

The meal/selection of dishes should include accompaniments and show excellent presentation skills. This should include:

• meat/poultry/fish/vegetarian alternatives

• eggs and dairy produce

• cereals, rice, pasta, or flour

• fruit and vegetables

Spring Term

This term is used to further develop practical skills, finish any content not covered and complete the internal assessments for the course.

Candidates may be given the task chosen, along with the mark scheme for unit 2 so they are aware of how marks are given. They should be given a breakdown of the time allowed to complete the tasks set. Preparation time should also be allowed along with opportunity for them to study exemplar work so that candidates are fully aware of the requirements of the tasks.  Candidates will also need to practice examination papers in preparation for the examination

Summer Term

This half term is used to develop examination strategies for maximum exam results.





Controlled assessment/Coursework

Unit 2 – completed in the Autumn Term

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 –