Title of qualification

Level 1/2 Vocational Award in Hospitality and Catering (Specification A)

 

Exam Board

WJEC

 

What will I learn?

• Unit 1: Preparing to cook.
  Health, hygiene and safety, using a wide range of equipment, function of ingredients, application of knowledge in the production of 6 dishes.
• Unit 2: Understanding food.
  The main food groups; sources of food, seasonality, factors affecting food choices (social, environmental, cost and sensory), evaluating food products and application of ingredients in 6 products with a 2 course assessment included.
• Unit 3: Exploring balanced diets.
  Externally assessed examination (written). Nutrients, individual dietary needs, adapting recipes and food diaries to meet the needs of individuals.
• Unit 4: Plan and produce dishes in response to a brief.
  Research in response to the brief, time plan to follow during assessment, production of the 3 course meal and presentation for assessment. Review and evaluate how the menu and finished dishes (sensory qualities) meet the brief.

 

How will this course be assessed?

• Unit 1, Unit 2 and Unit 4 are all internally assessed and make up 75% of the course.
• Unit 3 is an externally assessed examination (25%).
• The overall grade for the course will either be PASS, MERIT or DISTINCTION (assuming all of the criteria has been met).

 

What skills do I need?

The course requires and builds on a range of skills including; organisation, time management, researching, evaluating, preparation, planning, health, hygiene and safety, use of different equipment, adapting and developing recipes to make them more suitable for a brief, using theory to inform choices of ingredients, comparing ingredients and using ICT.

 

What is next for me after this course?

The course can lead onto a range of further opportunities in nutrition qualifications, sports science, catering and hospitality, food and beverage production, manufacturing, chef (apprenticeships), A Levels, BTEC level 2/3, Diploma in professional cookery.

 

Are there any restrictions with this course?

Students must be prepared to bring in the appropriate ingredients for the dishes they wish to produce.