Options Booklet

Exams and Assessment Information • Unit 1: The Hospitality and Catering Industry (Examination: 40% of final grade) students will be assessed on their knowledge and understanding of hospitality and catering • Unit 2: Hospitality and Catering in Action (Controlled Assessment: 60% of final grade) students will make and develop a range of products in response to a brief to meet specific customer requirements What will I learn about? • A hands on introduction to life and work in the hospitality and catering industry • Practical food production and key processes involved in making food • Menu and meal planning • Cooking methods and developing recipes • Food presentation techniques • Commercial practices – hospitality and catering providers • Food hygiene and safety • Communication and teamwork HOSPITALITY & CATERING How will I learn? • Making and developing a range of products, in some cases in response to a brief to meet specific customer requirements • Completing final assessments that include both written and practical tasks, requiring sound nutritional and practical knowledge Where could Hospitality & Catering take me? • This subject is worth one equivalent GCSE grade. This qualification will equip students with the knowledge, understanding, skills and encouragement they need to cook. It will give them the ability to apply theoretical principles and develop vital life skills so that they can feed themselves and others affordably and nutritiously. It would be a good qualification for those who wish to follow food or catering related courses or work in the food industry, and gives valuable experience in teamwork and problem solving techniques. • Learners will gain a broad understanding of commercial food production and an awareness of related career paths. As well as being taught key skills in food preparation, students will in addition develop key life skills: timekeeping, costing and meeting deadlines, effective communication and problem solving. These are key skills needed in a rapidly changing market by all employers. Course Specification & further information • This is a Vocational Award from WJEC (Specification code 601/7703/2). More information can be found at www.wjec.co.uk • Students must achieve a minimum of a L1 Pass in both the exam and the NEA to pass overall. If students do not pass the exam they will fail the course. Additional Costs and Entry Requirements • Students will be expected to provide ingredients (al- ready weighed and measured out) for practical work every week • There are no specific entry requirements for Hospi- tality and Catering, although the course is not suita- ble for students who failed to bring in ingredients in Years 7, 8 and 9 2