DESIGN & TECHNOLOGY: Food Technology (HOSPITALITY AND CATERING)
Examination Board: WJEC Course Number: 601/7703/2
What does this course offer?
WJEC Level 2 Vocational Awards enable learners to gain knowledge, understanding and skills relating to a specific vocational sector. In addition to development sector specific knowledge and understanding, these qualifications also support learners to develop the essential employability skills that are valued by employers, further and higher education.
What skills and ideas will I learn?
The WJEC Level 2 Vocational Award in Hospitality and Catering is made up of two mandatory units:
Unit 1 The Hospitality and Catering Industry.
Unit 2 Hospitality and Catering in Action.
Learners must complete both units. This structure has been designed to develop in learners the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, learners 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. Through the two units, learners will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression.
Qualification Objectives:
The WJEC Level 2 Vocational Award in Hospitality and Catering has been designed to support learners in schools and colleges who want to learn about this vocational sector and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study. This further study would provide learners with the opportunity to develop a range of specialist and general skills that would support their progression to employment. Employment in hospitality and catering can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists in food manufacturing. All of these roles require further education and training either through apprenticeships or further or higher education. This structure has been designed to develop in learners the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, learners 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.
How is the course assessed?
The WJEC Level 1/2 Vocational Award in Hospitality and Catering is assessed using a combination of internal and external assessment.
Unit 1 The Hospitality and Catering Industry - external assessment (an exam)
Unit 2 Hospitality and Catering in Action – internal assessment (coursework)
What will the course allow me to progress to in the future?
Through the two units, learners will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression. Successful completion of this qualification could support entry to qualifications that develop specific skills for work in hospitality and catering such as:
Level 2 Certificate in Professional Food and Beverage Service Skills
WJEC Level 3 Food, Science and Nutrition (certificate and diploma)
Level 3 NVQ Diploma in Advanced Professional Cookery
Level 3 Advanced Diploma in Food Preparation and Cookery Supervision
