Level 1/2 Hospitality and Catering



For further information about Food Preparation and Nutrition at St John's please contact L Maddison (lmaddison@stjohnsrc.org.uk)

Curriculum information pages:

Year 9 - Hospitality & Catering

Year 10 - Hospitality & Catering

Year 11 - Hospitality & Catering


The WJEC Level 1/2 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 and higher education.

The WJEC Level 1/2 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.

The qualification provides learners with a broad appreciation of work in the hospitality and catering sector and wider opportunities for progression into further education, employment or training. This approach also enables learners to learn in such a way that they develop:

  • Skills required for independent learning and development
  • A range of generic and transferable skills
  • The ability to solve problems
  • The skills of project based research, development and presentation
  • The fundamental ability to work alongside other professionals, in a professional environment

Unit 1: The Hospitality and Catering Industry

Learners apply their learning by considering all aspects of the vocational sector. They should acquire knowledge of all aspects of the industry and be able to propose new hospitality and catering provision for specific locations. Learners 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 financially viably whilst meeting the needs of their potential market. This unit provides a broad introduction to the vocational sector in a way that is purposeful and develops a range of transferable skills.

Unit 2: Hospitality and Catering in Action

Learners 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 learners appreciation of the whole vocational area beyond the kitchen environment.


Unit 1: The Hospitality and Catering Industry is assessed through an external examination.

Unit 2: Hospitality and Catering in Action is internally assessed through 9 hours of controlled assessment including a 3 hour practical examination where learners prepare, make and present a two course meal.

The award is split 60% for Unit 2 and 40% for Unit 1.

Student learning is supported by trips and visits to external hospitality venues throughout the course. Students are able to take the examination (Unit 1) in both Year 10 and Year 11 where the best grade will be counted.