Hospitality & Catering

According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age groups. The ability to plan, prepare and present food is an essential skill within the hospitality and catering industry. The WJEC Vocational Award in Hospitality and Catering equips learners with theoretical knowledge about the industry as well as enabling them to develop practical skills in planning, preparing and cooking a variety of dishes. 

The WJEC Vocational 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 working for supermarket chains. All of these roles require further education and training either through apprenticeships or further and higher education. 

Content Overview:

The course 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. 

How it is assessed

There are two units that are assessed:

• Unit 1: The Hospitality and Catering Industry will be externally assessed
• Unit 2: Hospitality and Catering in Action is internally assessed 

Post-16 Choices
This qualification could then lead on to WJEC Level 3 Food, Science and Nutrition (certificate and diploma), Level 3 NVQ Diploma in Advanced Professional Cookery or a Level 3 Advanced Diploma in Food Preparation and Cookery Supervision. This could then lead into a career in the catering and hospitality industry.

Staff Contact
Miss S Djemil - sevgin.djemil@oxted.thpt.org.uk