Curriculum Aim & Intent
Aim
The WJEC Level 1/2 Award in Hospitality and Catering teaches students about the hospitality industry and how it operates. It helps learners develop practical cooking and food preparation skills. Students also learn about nutrition, menu planning, and food safety. The course prepares learners for further study or work in hospitality and catering. It includes both an exam and a practical assessment to test knowledge and skills.
Intent
The WJEC Level 1/2 Award in Hospitality and Catering is designed to give learners a clear insight into the workings of the hospitality industry, which is one of the largest and fastest-growing sectors in the UK. It aims to provide students with both theoretical knowledge and hands-on experience to help them understand what is involved in planning, preparing, and serving food in a professional setting.
A key part of the qualification is helping learners develop essential skills in food preparation and presentation, as well as understanding the importance of nutrition, hygiene, and safety. This practical focus encourages creativity, independence, and problem-solving—skills that are highly valued in both employment and further education.
The course also introduces students to different roles and career opportunities within the hospitality and catering industry. By studying industry structure, job roles, and customer needs, learners gain a deeper appreciation of what is required to succeed in this dynamic environment.
Overall, the qualification is intended to support learners in making informed choices about their future, whether they choose to continue studying, take on an apprenticeship, or move directly into employment within the hospitality sector.
Unit 1: The Hospitality and Catering Industry
- Type: Externally assessed (written exam)
- Focus: This unit is all about understanding how the hospitality and catering industry works.
Topics include:
- Types of hospitality and catering establishments
- Job roles and working conditions
- Health and safety in the workplace
- Food safety legislation
- Factors affecting the success of hospitality businesses
- Assessment: 90-minute written exam set and marked by WJEC.
This unit tests your knowledge and understanding of the industry through structured exam questions.
Unit 2: Hospitality and Catering in Action
- Type: Internally assessed (controlled assessment)
- Focus: This is the practical unit, where you show your ability to plan, prepare, cook, and present dishes.
Tasks include:
- Researching a brief
- Planning meals for specific dietary needs
- Demonstrating practical cooking skills
- Evaluating your work
- Assessment: A controlled assessment task marked by your teacher and moderated by WJEC.
This unit focuses on applying what you’ve learned in a practical setting, demonstrating both cooking skills and knowledge of nutrition and safety.
Coursework is a key component of the qualification (60%) and must be completed under supervision in school, in controlled conditions, as required by the exam board. This ensures all students complete their assignments independently and fairly, following strict assessment guidelines.
Brief Overview of Curriculum Content for Each Term
| Autumn term | Spring Term | Summer Term | |
|---|---|---|---|
| Yr 10 | Health and Safety Food and Ill Health Nutrition Medium and complex practical skills | Cooking Methods Factors Hospitality and Catering Providers Hospitality and Catering Operation Meeting Customer Requirements Medium and complex practical skills | Medium and complex practical skills Mock NEA |
| Yr 11 | NEA | NEA | Revision and Preparation for GCSE Exams |
How Our Curriculum Caters For SEND Students
Southmoor Academy is an inclusive academy where every child is valued and respected. We are committed to the inclusion, progress and independence of all our students, including those with SEN. We work to support our students to make progress in their learning, their emotional and social development and their independence. We actively work to support the learning and needs of all members of our community.
A child or young person has SEN if they have a learning difficulty or disability which calls for special educational provision to be made that is additional to or different from that made generally for other children or young people of the same age. (CoP 2015, p16)
Teachers are responsible for the progress of ALL students in their class and high-quality teaching is carefully planned; this is the first step in supporting students who may have SEND. All students are challenged to do their very best and all students at the Academy are expected to make at least good progress.
Specific approaches which are used within the curriculum areas include:
- Group work and discussion tasks to develop confidence in leadership and ownership of learning
- 1:1 support with practical tasks e.g. LSA within lessons to allow students to access controlled assessment and exam content
- Resources adapted to accommodate a range of SEND needs
- Seating plans to allow for peer/teacher support
- A range of learning roles used to embed understanding e.g. practical participant, role play taking the role of health care practitioners
- Differentiated and feedback tasks outlined clearly on the board or in teaching resources and linked to assessment criteria at KS4
How Our Curriculum Caters For Disadvantaged Students
As a school serving an area with high levels of deprivation, we work tirelessly to raise the attainment for all students and to close any gaps that exist due to social contexts.
More specifically within the teaching of Hospitality and Catering we:
In Hospitality and Catering, each member of staff holds a teaching handbook that identifies disadvantaged pupils.
- Pupils are placed in the classrooms with careful consideration so that they receive high quality focus and support from staff and peers.
- Targeted support for under-performing students
- Intervention available throughout the week
- Technician support with practical tasks
- Engagement through the use of practical learning
- Ingredients provided for disadvantaged students
