Good food brings people together. Studying Vocational Hospitality and Catering will not only provide you with practical skills for a career in catering, but a lifelong skill that will bring you health and enjoyment.
HEAD OF DEPARTMENT:
MR O JEFFERSON (Course Leader)
EXAMINATION BOARD:
WJEC
LEVEL:
Level 1/2 Technical award
WEBSITE
Course outline
Vocational Hospitality and Catering is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. The course has a large written element as well as plenty of food preparation; students should only choose this course if they enjoy both these elements.
At its heart, this qualification focuses on nurturing students’ practical skills to give them a strong understanding of nutrition. Food preparation skills are integrated into five core topics:
Food, nutrition and health
Food science
Food safety
Food choice
Food provenance
Students should demonstrate good organisational skills and time planning. They should enjoy studying food at KS3 and love cooking. There is an expectation that students will provide their own ingredients for this course.
Assessment method
| Unit | % of Final Grade | Type of Assessment | Additional Details |
|---|---|---|---|
| 1 | 40% | Exam | Written exam – 1 hour and 20 minutes |
| 2 | 60% | Internal | Controlled Assessment: Approximately 12 hours |
The future
Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries. They will also develop vital life skills so that they can feed themselves and others affordably and nutritiously.
