hospitatlity and catering
KS3 (YEAR 7,8 AND 9)
The course will start in KS 3 pupils will learn the knowledge to underpin the completion of the Award in Year 11. Areas covered:
- Kitchen Safety
- Meal Planning
- Cooking Methods
- Use of Equipment
- Job Roles
- Types of Hospitality and Catering Establishments
KS4 (Year 10 and 11)
In KS4 pupils will follow WJEC Hospitality and Catering Level 1/2. This Award is equivalent to a GCSE and is graded Pass, Merit, and Distinction. The qualification is 60% internal assessment (Coursework) and 40% external assessment (written exam).
The course will encourage students to have knowledge of issues related to nutrition and food safety and how they affect successful hospitality and catering operations. They will also develop a broad range of food preparation and cooking skills as well as important transferable skills of problem-solving, organisation and time management, planning and communication essential in the work place.
Catering enables year 11 students to understand cultural diversity by exposing them to different attitudes, values and traditions of other cultures, including religious and non-religious ones when they examine food choice and the factors behind this. Students reflect on their own identity and reasoning behind their own culture, traditions and beliefs.
At Rowhill School pupils will have a double lesson a week and the ingredients provided by the school to broaden a student’s cultural capital and encourage cooking with fresh ingredients from around the world.
The KS4 curriculum has been planned and delivered with well-structured PowerPoints that encourage problem solving, research, planning and preparation in food and cooking. Lessons will include theory and practical skills and use of equipment that will train students in preparation for the practical exam.
Successful completion of this qualification could support entry to qualifications that develop specific skills for work in hospitality and catering and can also lead to careers in Environmental Health, Childcare, Dietician and Nutrition, Food Industry Nutritionist and New Product Development.
WJEC Vocational Award Hospitality and Catering Level 1/2 Paperback