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Hospitality and Catering


The Hospitality sector continues to offer extensive employment opportunities through a number of different pathways. This qualification in Hospitality has been designed to give students the opportunity to gain specific knowledge and understanding within the hospitality industry, and will help sharpen their skills for further study or employment.

KS3 Subject Information

Each year group will spend a term in Food Technology. Their first lesson consists of learning the importance of Food and Personal Hygiene.

Y7 ‘Basic Skills’
  • Fruit Smoothie
  • Pasta Salad
  • Fruit Crumble
  • Meringues
  • Apple and Cinnamon Muffins
Y8 ‘World Foods’
  • Pizza
  • German Potato Salad
  • Chilli Con Carne
  • Puff Pastry
  • Apple Pie
Y9 ‘Advanced Skills’
  • Spring Rolls
  • Cheesecake
  • Savoury Chicken, Ham & Leek Crumble
  • Macaroni Cheese
  • Lemon Drizzle Cakes

Year 10 and 11 Subject Information

Letter sent home - January 2020 regarding Practical

Course Content

Both units are delivered with a view to enhance your skills in hospitality in terms of application, analysis and evaluation.  You will complete two units. Unit 1 relates mainly to the hospitality sector whereas Unit 2 focuses on the learners being able to plan, prepare cook and present nutritional dishes. The content of this course is mainly theory and written work. Practical work is limited, but it is included within unit 2. 

Details of the units to be study are:

Unit 1

Guided learning hours 48
Aim and purpose The applied purpose of the unit is for learners to use their knowledge and understanding of the hospitality and catering industry in order to propose new hospitality and catering provision to meet specific needs. This will be externally assessed in the summer of year 10.

Unit 2

Guided learning hours 72 Hospitality and Catering in Action
Aim and purpose The applied purpose of the unit is for learners to safely plan, prepare, cook and present nutritional dishes. Hospitality and Catering in Action is internally assessed in Year 11 Learners must complete both units.


How is the course assessed?


Unit achievement is based on a learner’s ability to meet the assessment criteria.  Units can be awarded a summative grade of Level 1 Pass, Level 2 Pass, Level 2 Merit or Level 2 Distinction. 

Where next?

This is an exciting course that opens up opportunities in later life for access to College, University, Apprenticeships and Employment.


Job Opportunities

  • Chef
  • Waiting
  • Wedding planning services
  • Hotel receptionist
  • Overseas work
  • Cruise ship employment



Homework is set weekly and is related to the topics studied in class, at that time. These include a variety of activities, from set questions to research, and coursework based tasks.

KS4 should be using their homework time to be revising questions especially those that have a higher mark.


Exam Unit

Practical Exam = Unit 2 All day 

The Hospitality and Catering Industry -

Written Exam - Unit 1

1 hour and 45 mins

All exam dates can be found here


General Subject Information

We follow the WJEC Hospitality syllabus.

Personal Learning Checklists

Unit 1 (Exam) = Click Here

Unit 2 (Practical) = Click Here

Example Exam Questions / Model Answers  
Revision Materials / Sharepoint  


Job Opportunities / Careers

to follow