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Smithdon High School

Hospitality and Catering Department

KS4 Level 1/2 Hospitality and Catering

We follow the WJEC exam board’s specification. 

Students will gain knowledge and understanding related to a range of hospitality and catering providers, learn about issues related to nutrition and food safety and how they affect successful hospitality and  catering operations. In this qualification, students 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.  

Year 10  

Students will complete Unit 1 in year 10. This  unit will teach the students about different  aspect of the hospitality and catering industry  ranging from operations in the kitchen and  front of house, responsibilities in the workplace, the cause of food poisoning and knowing how to meet the customers needs.  The year concludes with a written exam. The  course is taught through both theory and  practical lessons.  

Year 11  

Students will complete Unit 2 in year 11. This  unit will teach students the importance of  nutrition when planning menus, other factors  such as environmental issues that affect  menu planning, use of a range of techniques  when preparing and cooking dishes and the  importance of presentation. This unit is  assessed internally and the students will  complete a Non exam assessment task.

External assessment

Unit 1 - The Hospitality and catering industry: is assessed through a written examination which you  can sit in year 10 and/or year 11. The exam is 90 minutes long.  

Internal assessment 

Unit 2: Hospitality and Catering in Action is  internally assessed. It is assessed through a Non    examination assessment task, which will be  completed under controlled conditions.

Catering and Hospitality KS4 Curriculum Topics



Term 1

Term 2

Term 1

Term 2

Term 1

Term 2


Unit 1 - HACCP forms and food-induced ill health. Unit 2 - Practical skills - vegetable preparation, sauce making and piping using these skills to make whole dishes.

Unit 1 - Food labelling laws, food safety legislation and food hygiene. Unit 2- Food safety practices, importance of nutrition and cooking methods and Practical skills - vegetable preparation, sauce making and piping using these skills to make whole dishes

Unit 1 - Symptoms and signs of food-induced illness and preventative measures. Unit 2 - Mock controlled assessment and Practical skills - Dough making, pasta and bread.

Unit 1 - Hospitality and catering provisions to meet requirements. Unit 2 - Building preparation and cooking skills and Practical skills - Dough making, pastry.

Unit1 - Health and safety in hospitality and catering provision. Unit 2 - Reviewing of dishes and own performance and Practical skills - using high risk food

Unit 1 -  recap ready for Mock written exam. Unit 2 - Building further higher practical skills including creating whole dishes which include accompaniments and presentation techniques


Unit 2 - Functions of nutrients in the human body, compare nutritional needs of specific groups, characteristics of unsatisfactory nutritional intakes and how cooking methods impact on nutritional value. Practical - develop butchery skills and presentation techniques.

Unit 2 - Factors to consider when proposing dishes for menus, how dishes on a menu address environmental issues, how dishes meet customers needs and plan the production of dishes for a menu. Practical - creating higher skill dishes and presentation techniques.

Unit 2 - Use techniques in preparation of commodities, assure quality of commodities to be used in food preparation, use techniques in cooking of commodities and complete dishes using presentation techniques.

Unit 2 - Food safety practices. Completion of controlled assessment

Unit 1 - revision for students sitting or resitting written exam.