Subject Type: Vocation                                                                                                                                     Exam board: WJEC Level 1/2 Vocational Award                                                                                     No. of lessons a week: 3

Course Overview

There are 2 mandatory units within this course. In Unit 1 students will develop comprehensive knowledge and understanding of the hospitality and catering industry including provision, health and safety, and food safety. Unit 2 will develop students' ability to apply their knowledge and understanding of the importance of nutrition and how to plan nutritious menus. They will learn the skills needed to prepare, cook and present dishes, as well as how to review their work effectively.

Cooking is crucial for students to learn, so that they have the skills to provide for themselves. This course will give students the opportunity to develop their theoretical knowledge of nutrition, menu planning and hospitality alongside the practical skill of cooking.

Coursework/Exams

This course is comprised of 2 separate assessments. The first is a 1 hour 20 minute written exam, which makes up 40% of the qualification. The other 60% of the total grade is based on a controlled assessment completed in school across 12 hours. Students will be provided with a brief which will include a scenario and several tasks, and will be expected to make a portfolio of work to answer the tasks set.