WJEC Hospitality and Catering Level 1/2

Course objectives

Following this course should encourage students to:

  • Develop knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to consider to be successful.
  • Learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations.
  • Develop food preparation and cooking skills as well as transferable skills of problem-solving, organisation and time management, planning and communication.

Unit information

Unit 1 - Hospitality and catering industry

Unit 2 - Hospitality and catering in action

Assessment

You will be assessed through a written examination and an assignment.

Why study

This course offers a unique opportunity for students to develop their knowledge and extend their skills within catering in a vocational context. It is a suitable qualification for those who wish to progress to further education and offers valuable preparation for those entering the world of work.

Careers options

Environmental Health Officer

Events Management

Chef; Exectutive chef, sous chef, commis chef, chef de partie

Restaurant Staff; Restaurant manager, bar staff, barista, head waiter/waitress, waiting staff

Hotel Service Staff; Floor manager, housekeeper, security manager, hotel manager, receptionist

Nutritionist

Food Scientist

Food Stylist

Key contact

Ms. E Massey