The WJEC Hospitality and Catering course aims to provide students with a comprehensive understanding of the hospitality industry, developing practical and theoretical skills essential for careers in this vibrant sector. The curriculum is designed to:

  • Foster creativity, problem-solving, and technical skills in food preparation and service.
  • Equip students with knowledge of food safety, hygiene, and health regulations.
  • Encourage the planning and creation of nutritionally balanced menus, enhancing awareness of the impact of cooking methods on nutritional value.
  • Build essential life skills such as communication, time management, and organization, preparing students for real-world challenges in the hospitality and catering industry.
    The course nurtures resourceful and confident learners who are inspired to pursue further education or careers in hospitality, catering, or related fields.

The curriculum is structured into two key units:

1) The Hospitality and Catering Industry

  • Students explore the structure and diversity of the industry, including roles, responsibilities, and operational principles.
  • Delivered through classroom learning, case studies, and guest speakers from the industry.
  • Assessed through a written examination (40% of the qualification).

2) Hospitality and Catering in Action

  • Focuses on hands-on learning, where students plan, prepare, and evaluate menus based on real-world scenarios.
  • Delivered through practical lessons, projects, and feedback sessions to refine skills.
  • Assessed through a 12-hour controlled assignment (60% of the qualification).

The program integrates literacy and numeracy, emphasizing accurate communication and budgeting skills. It incorporates real-world applications and experiential learning, including field trips, to deepen understanding.

Students completing this course demonstrate:

  • Comprehensive Knowledge: An understanding of the hospitality industry, including health and safety standards, food hygiene, and the importance of nutrition.
  • Practical Expertise: Confidence in food preparation, cooking, and presentation techniques.
  • Employability Skills: Strong communication, problem-solving, and organizational skills, aligning with industry demands.
  • Progression Pathways: Many students pursue further education or employment in hospitality, catering, or related fields, contributing to local and national economic growth.

Through this course, students become independent, motivated, and reflective learners, ready to excel in their future endeavors while contributing to the creativity, culture, and well-being of society.

Schemes of Work

Year 8 Year 9 Year 10 Year 11 Year 12 Year 13