Page 25 - Year 10 Course Brochure 2023-2025

HOSPITALITY AND CATERING

(LEVEL 2 TECHNICAL AWARD)

OPTION OPTION

COURSE CONTENT The Eduqas (WJEC) Level 2 Technical Award in Hospitality and Catering has been
designed to support students in schools who want to learn about this sector and the
potential it can offer them for their careers or further study. Unit 1 enables students
to gain and develop comprehensive knowledge and understanding of the hospitality
and catering industry including provision, health and safety, and food safety. Unit 2
enables students to develop and apply 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. They will also learn how to review their
work effectively. There is the opportunity to learn about diet, nutrition, menu
planning and students will also have the opportunity to develop knowledge of food
safety, food preparation and complex cooking skills within practical lessons, as well
as transferable skills of problem solving, organisation, time management, event
planning and communication and reviewing skills and dishes cooked.
APPROACH TO TEACHING Students will have a mixture of theory-based lesson and practical cookery skills
AND LEARNING lessons. Theory lessons are based on the development of subject knowledge around
healthy eating and the hospitality industry. The practical lessons will cover basic
food safety, preparation of ingredients, complex cookery skills, cookery methods
and how to present food and evaluate dishes and skills..

ASSESSMENT The syllabus comprises 40% written examination and 60% practical test.
Candidates take two compulsory components:
• Unit 1 (The Hospitality and Catering Industry) is studied over 2 years with an
80-minute written exam paper at the end of Year 11 (40% of the course).
• Unit 2 (Hospitality and Catering in Action) is a practical unit in which students
learn practical cookery skills. Students then complete a 12-hour portfolio of
evidence and a 2-hour practical exam in the spring term of Year 11 on a healthy
eating topic (60% of the course). Students must complete and pass both units to
gain the award.
This course is assessed through one internally based component and a written end
component. For grading and grade equivalents, please see the Appendix.

FURTHER INFORMATION The course is suitable as a foundation for further study to our Level 3 Food
Science and Nutrition course at post-16, which provides students with the
opportunity to develop a range of specialist and general skills that would support
their progression to university and employment beyond. This route could lead or
inspire students to varied and interesting careers in the hospitality and catering
industry.

EXAM BOARD AND New spec for first teaching September 2023 being awarded 2025
SPECIFICATION www.eduqas.co.uk/qualifications/hospitality-and-catering/

CONTACT Mr P Reeves
Head of Food Studies
reeves.p@millfieldschool.com

YEAR 10/11 COURSE GUIDE 23