Hospitality and Catering


Why should I choose Hospitality and 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 you with theoretical knowledge about the industry as well as enabling you to develop practical skills in planning, preparing and cooking a variety of dishes.

How will I be examined?

Level 1/2 in Hospitality and Catering is externally and internally assessed as follows:

  • Unit 1 - The Hospitality and Catering industry, is:  
    • assessed through a written 90 minute examination
    • worth 40% of qualification
    • can ber taken on-screen or as a written paper.
  • Unit 2 - Hospitality and Catering in Action, is: 
    • assessed through a Non-Examination Assessment task (NEA) 
    • taken under controlled conditions  
    • nine hours long 
    • worth 60% of qualification 
    • marked as Level 1 Pass, Level 2 Pass, Merit or Distinction.    

What will I study?

  • Unit 1 - Hospitality and Catering industry.
    You will focus on learning about different types of providers, legislation, food safety and the roles and responsibilities within the sector.
  • Unit 2 - Hospitality and Catering in Action.
    You will develop practical skills for planning, preparing, cooking and presenting nutritional dishes to meet specific client’s needs.

Recommended text books, additional reading and online resources

  • WJEC Vocational Award Hospitality and Catering Level 1 /2: Student book (Anita Tull & Alison Palmer)
  • WJEC Vocational Award Hospitality and Catering Level 1/2: Study & Revision Guide : Tull, Anita

Department contact:

Joyce Maocha, Head of Food Technology