Hospitality and Catering
Year 7
Year 8
Year 9
GCSE Food Preparation and Nutrition
Food Preparation and Nutrition Specification
Course content
The GCSE in Food and Nutrition will equip you with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It will encourage you to cook a range of dishes and will give you the required knowledge and understanding to enable you to make informed decisions about food and nutrition. With the knowledge you gain you will be able to feed yourselves and others affordably and nutritiously, now and later in life.
| Assessment | Content | Marks available | Exam Board |
| Unit 1 | Principles of Food and Nutrition | 80 marks - 40% | WJEC |
|
Unit 2
10 hour task
15 hour task |
Will be assessed through two non-examination assessment: marked by the teacher, externally moderated by WJEC
Assessment 1: The Food Investigation Assessment
Assessment 2: The Food Preparation Assessment
|
20 % of total marks
40% of total marks |
Hospitality and Catering Level 1 / 2
Vocational Award in Hospitality and Catering Specification
Course overview
The WJEC Level 2 Award in Hospitality and Catering is a vocational qualification that will prepare you for employment in the Hospitality and Catering industry. There is the opportunity to learn about issues related to a range of hospitality and catering providers, how they operate and what they must take into account to be successful.
Course content
The Hospitality and Catering Industry: use their knowledge and understanding of the hospitality and catering industry to propose new hospitality and catering provision to meet specific needs. In this unit, you will learn about the different types of providers within the hospitality and catering industry, the legislation that needs to be adhered to and the personal safety of all of those involved in the business, whether staff or customers. You will learn about the operation of hospitality and catering establishments and the factors affecting their success.
Hospitality and Catering in Action: safely plan, prepare, cook and present nutritional dishes. In this unit you will gain knowledge of the nutritional needs of a range of client groups in order for you to plan nutritional dishes to go on a menu. You will learn and develop safe and hygienic food preparation, cooking and finishing skills required to produce nutritional dishes.
Exam board and Exam Structure
|
Unit |
Content |
Marks available |
Exam board |
|
Unit 1 90 mins |
The Hospitality and Catering Industry On-Screen Assessment |
90 marks – 40% |
WJEC |
|
Unit 2 Controlled assessment Criteria-based assessment |
Hospitality and Catering in Action |
60% |
|