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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

 

 

Autumn
Term 1

Autumn
Term 2

Spring
Term 1

Spring
Term 2

Summer
Term 1

Summer
Term 2

Year
10

LO1 - Understand the environment in which the hospitality and catering providers operate including job requirements. Practical skills - vegetable preparation, sauce making and piping using these skills to make whole dishes. 

LO1 - Understand the environment in which the hospitality and catering providers operate  including working conditions and Factors affecting the success if provider. Practical skills - vegetable preparation, sauce making and piping using these skills to make whole dishes. 

L02 - Understand how hospitality and catering provision operates includes operations of the kitchen and front of house. Practical skills - Dough making, pasta and bread.

L03 - Understand how hospitality and catering provisions meets health and safety requirements.  Practical skills - Dough making, pastry. 

L04 - Know how food can cause ill health. The role of the environmental health officer and food legislation.  Practical skills - using high risk food

L05 - Be able to propose a hospitality
and catering provision to meet
specific requirements, review and recommend.  Practical skills - creating whole dishes which include accompaniments

Year
11