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Carshalton High School for Girls

Carshalton High School for Girls

Carshalton High School for Girls is a highly successful school, judged by Ofsted in November 2017 as ‘Good’ in all categories.

Hospitality & Catering Year 10

Level 1/2 Hospitality & Catering

The WJEC Level 1/2 Vocational Award in Hospitality and Catering is a two year course and is made up of two mandatory units:

Unit 1: The Hospitality & Catering Industry

Students apply their learning by considering all aspects of the vocational sector. They will acquire knowledge of all aspects of the industry and be able to propose new hospitality and catering provision for specific locations. Students will be able to use their learning of different types of establishment and job roles to determine the best option. They will then apply their learning in relation to front of house and kitchen operations to determine how the proposed hospitality and catering provision will operate efficiently legally and be financially viable whilst meeting the needs of their potential market.

Unit 2: Hospitality and Catering in Action 

Students apply their learning to safely prepare, cook and present nutritional dishes.  They will draw on their learning of different types of provision and kitchen and front of house operations in Unit 1, as well as personal safety in their preparations.  The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners. This extends the students appreciation of the food industry beyond the kitchen environment.

Students must complete both units.

This structure has been designed to develop students’ knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they must consider to be successful.  Students will learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations.  In this qualification, students develop food preparation and cooking skills as well as the transferable skills of problem solving, organisation and time management, planning and communication.

Throughout the course students develop their food preparation development skills.  They are able to work more independently, selecting and developing recipes to meet certain needs and briefs.