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Catering and Hospitality

Knowledge Organisers

Semester 3

Knowledge Organisers - Whole Booklet - Yr7 Semester 3.pdf

Knowledge Organisers  - Whole Booklet - Yr8 Semester 3.pdf

Knowledge Organisers  - Whole Booklet - Yr9 Semester 3.pdf

Knowledge Organisers  - Whole Booklet - Yr10 Semester 3.pdf

WJEC Level 2 Award in Hospitality and Catering

The hospitality and catering sector includes all businesses that provide food, beverages,  and/or accommodation services. This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues; businesses where hospitality and catering is not their primary service but is increasingly important to their success. This course will provide students to develop the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, learners will also have the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem-solving, organisation and time management, planning and communication.

The WJEC Award in Hospitality and Catering has been designed to support students who want to learn about this sector and the potential it can offer them for their careers or further study. The course provides 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 working for supermarket chains.

How you will be assessed

Each of the units of the WJEC Award in Hospitality and Catering have been designed so that knowledge, skills and understanding is developed through tasks that have many of the characteristics of real work in the sector. Each unit has what is referred to as an applied purpose which acts as a focus for the learning in the unit.

1 The hospitality and catering industry (Mandatory External Assessment)

2 Hospitality and catering in action (Mandatory Internal)

Learners must complete both units.

The units have been devised around the concept of a ‘plan, do, review’ approach to learning where learners are introduced to a context for learning, review previous learning to plan activities, carry out activities and review outcomes and learning. This approach mirrors many work related activities in hospitality and catering and also provides for learning in a range of contexts.

This approach also enables learners to learn in such a way that they develop: skills required for independent learning and development and a range of generic and transferable skills.

It provides the ability to solve problems, and develop the skills of project based research, development and presentation.Through the two units, learners will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression.

WJEC Level 3 Diploma in Food Science and Nutrition

An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates. The WJEC Level 3 Diploma in Food Science and Nutrition has been designed to provide learners with underpinning knowledge, understanding and skills to progress to further study and training. It offers exciting and interesting experiences that focus learning for 16-19 year-old learners and adult learners through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful contexts linked to the food production industry.

Although there are no formal entry requirements, the qualification supports progression from Level 2 particularly GCSEs in Hospitality and Catering, Home Economics: Food and Nutrition, Design and Technology: Food Technology, Biology and Physical Education as well as vocational qualifications such as the WJEC Level 1/2 Award in Hospitality and Catering.

Students will have the opportunity to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through ongoing practical sessions, gain practical skills to produce quality food items to meet the needs of individuals. Students also develop their understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry. Again practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.

The qualification is generally delivered over two years alongside A Levels and other L3

Qualifications.

How you will be assessed

The WJEC Level 3 Diploma in Food Science and Nutrition is made up of four units:

1 Meeting the Nutritional Needs of Specific Groups (Internal and External assessment)

2 Ensuring Food is Safe to Eat ( External assessment)

3 Experimenting to Solve Food Production (Internal assessment)

4 Current Issues in Food Science and Nutrition (External assessment)

The WJEC Level 3 Diploma in Food Science and Nutrition is an Applied Qualification. This means that each unit within the qualification has an applied purpose which acts as a focus for the learning in

the unit. The applied purpose demands learning related to authentic case studies. It also requires learners to consider how the use and application of their learning impacts on themselves, other individuals, employers, society and the environment. The applied purpose will also allow learners to learn in such a way that they develop: skills required for independent learning and development a range of generic and transferable skills the ability to solve problems the skills of project based research, development and presentation the fundamental ability to work alongside other professionals, in a professional environment

the ability to apply learning in vocational contexts

Further study prospects

Together with relevant Level 3 qualifications such as AS and A Levels in Biology, Chemistry,

Sociology and Maths and/or Level 3 qualifications in Hospitality or Science, learners will gain the required knowledge to progress to higher education degree courses, such as:

BSc Food and Nutrition

BSc Human Nutrition

BSc (Hons) Public Health Nutrition

BSc (Hons) Food Science and Technology

Meet the Staff

Ms M Lucas - Teacher for Catering, Hospitality & Food Science

Mr I Glanville - Head of Department for Design & Technology