Hospitality and Catering (Level 1/2)

Exam Board & Specification: WJEC Level 1/2 Vocational Award in Hospitality & Catering

Subject Lead Contact:

Miss S Djemil

What will students study at Key Stage 4?

Year 10: The hospitality industry, nutrition, menu planning and food safety are explored; practical skills and dish presentation are developed to a professional standard.

Year 11: Students complete the controlled assessment (plan, produce and evaluate dishes for a brief) and sit the external assessment on industry operations, safety and nutrition.

What do assessments test?

• External assessments: applied knowledge under exam conditions
• Internal assessments: assignment briefs evidencing investigation, application and evaluation against vocational criteria

What are the expectations of my child in this subject?

Bring full equipment, participate actively, complete homework on time, and use retrieval practice and past questions regularly. Keep notes organised and act on feedback promptly.

What should my child do if they feel they are struggling in this subject?

Speak to the teacher early, identify specific topics/skills to target, attend clinics/interventions, and use recommended resources (knowledge organisers, revision platforms, model answers).

How can I best support my child in this subject?

Discuss progress, help plan short and frequent study sessions, encourage targeted practice ahead of assessments, and ensure use of department‑recommended resources and past papers.