Catering (Units 1 and 2) - Course Description

These units concentrate on the food preparation and service aspect of the hospitality and catering industry and can be studied as a single award.

Areas of study:

  • The industry – food and drink.
  • Job roles, employment opportunities and relevant training.
  • Health, safety and hygiene.
  • Food preparation, cooking and presentation.
  • Nutrition and menu planning.
  • Costing and portion control.
  • Specialist equipment.
  • Communication and record keeping.
  • Environmental considerations.

Assessment Weighting

UNIT 1: Catering skills related to food preparation and service

Controlled Task 120 marks

Two practical tasks selected from a bank of six set tasks. Internally assessed using WJEC set criteria and externally moderated.

45 hours in total. 60% single award or 30% dual award

UNIT 2: Catering, food and the customer

Written Paper 1 ¼ hours 80 marks (Written Paper - 40% single award or 20% dual award)

One paper which will be externally set and marked. All questions compulsory and targeted at the full range of GCSE grades. The paper will contain short-answer, structured and free response questions drawn from the catering content.

HOSPITALITY (Units 3 and 4)

These units concentrate on the hospitality aspect of the hospitality and catering industry and in particular the skills related to the preparation and carrying out of events and functions. It can be studied as a single award or as a component of the double award hospitality and catering.

Throughout the course of study, it would be beneficial to candidates for the centre to develop links with local establishments, industry and FE colleges. Such links will ensure candidates gain realistic work related experiences.

Areas of study:

  • The industry – hospitality.
  • Types of service provided and the related client groups.
  • Job roles, employment opportunities and relevant training.
  • Menu planning, preparation and presentation.
  •  Planning for functions and events.
  • Costing menus and events.
  • Customer care.
  • Standards of service.
  • Communication and teamwork.
  • Environmental considerations.

UNIT 3: Hospitality skills related to events and functions

(Controlled Assessment (45 hours 60%)

Event Based Task 60% single award or 30% dual award. One event based task chosen from a list of three WJEC set tasks. Centres can set the task in a realistic hospitality context thus giving the candidates the opportunity to participate in the whole process.

Internally assessed using WJEC set criteria and externally moderated.

Duration up to 45 hours.

UNIT 4: Hospitality and the customer

(Written Paper (1 ¼ hours 40% single award or 20% dual award)

An untiered paper externally set and assessed. Candidates will be required to respond to short-answer, structured and free response questions drawn from all the areas of study of the unit.

Some questions will require extended writing and will assess the quality of written communication. The paper will be presented in the form of a question and answer booklet.

For further information regarding this subject, please email the Head of Subject.