What will my child gain from WJEC Level 1 / 2 Award Hospitality and 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, providing learners with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment.
Each of the units of the WJEC Level 1/2 Award in Hospitality and Catering has been designed so that knowledge, skills, and understanding are developed through tasks that have many of the characteristics of real work in the sector. This includes:
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The skills required for independent learning and development
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A range of generic and transferable skills
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The ability to solve problems
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The skills of project-based research, development, and presentation
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The fundamental ability to work alongside other professionals, in a professional environment
Course Assessment
This is a Level 1/2 Vocational course which is equivalent to a GCSE, but it is marked on a different grading system. Grades and their GCSE equivalents are:
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Distinction* at Level 1 – GCSE 3
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Distinction at Level 1 – GCSE 2
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Merit at Level 1 – GCSE 1.25
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Distinction* at Level 2 – GCSE 8.5
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Distinction at Level 2 – GCSE 7
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Merit at Level 2 – GCSE 5.5
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Pass at Level 2 – GCSE 4
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Pass at Level 1 – GCSE 1
Course Structure
WJEC Level 1 / 2 Award is split into 2 mandatory units. 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. Students starting Year 10 in 2022 will be starting the new specification, while those in Year 11 will be completing the legacy specification.
Unit 1 (40%) : 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 use their knowledge of different types of establishment and job roles to determine the best option, and then apply their learning in relation to front of house and kitchen operations to determine how the proposed provision will operate efficiently, legally, and financially, whilst meeting the needs of their potential market. This unit provides a broad introduction to the vocational sector and develops a range of transferable skills.
This unit will be externally assessed through short and extended answer questions based on applied situations, using stimulus material in different formats.
Unit 2 (60%) : Hospitality and Catering in Action
Learners apply their learning to safely prepare, cook, and present nutritional dishes. They draw on their knowledge of different types of provision and kitchen/front of house operations from Unit 1, as well as personal safety in their preparations. The content is relevant not only to employees within food production, but also to those responsible for food safety in the industry, nutritionists, managers, and owners, extending learners’ appreciation of the whole vocational area beyond the kitchen.
This unit is internally assessed, with three stages of controlled assessment:
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Task setting
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Task taking
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Task marking
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Task evaluation (for 2022 specification only)
