Food – WJEC Level 1/ Level 2 Vocational Award in Hospitality and Catering

YearTerm 1Term 2Term 3
Year 7
(9 week rotation)
- Health, safety and hygiene in the kitchen
- Practicals using different commodities: Fresh Fruit Salad, Coleslaw, Basic White Sauce, Apple Crumble and Spicy Sausage Bolognese
- Sensory analysis of scones
- Food Poisoning
Year 8
(9 week rotation)
- Nutrition
- Eatwell Guide
- Different Diets
- Practicals using different commodities: Pizza, Fruit Plait, Cottage Pie, Lemon Cheesecake, Tuna Pasta Bake
- Sensory Analysis of Soups
- Production and evaluation of a healthy soup
Year 9
(2 x 9 week rotations)
First 9 Weeks:
- Recap on Nutrients and Eatwell Guide
- Nutritional needs of different dietary groups
- Hospitality and catering role in feeding different dietary groups
- Food Preparation; Curry, Egg Fried Rice, Sweet and Sour Noodles, Lasagne and Chilli with Chocolate
- Using research to produce a Dish off a Menu

Second 9 Weeks:
- Afternoon Tea
- Practicals using different commodities: Chicken and Vegetable Stew, Paella, Quiche, Lemon Meringue and Afternoon Tea
Year 10Unit 1- The Hospitality and Catering Industry:
- LO4 Know how food can cause ill Health
- LO1 understand the environment in which hospitality and catering providers operate

Unit 2 - Hospitality and Catering in Action:
- LO3 Be able to cook dishes
Unit 1:
- LO 2 understand how hospitality and catering provisions operate
- LO3 Understand how hospitality and catering provision meets health and safety requirements
- L05 Be able to propose a hospitality and catering provision to meet specific requirements

Unit 2:
- LO3 Be able to cook dishes
Unit 1:
- revision
- external exam in June 2018

Unit 2:
- LO3 Be able to cook dishes
- LO1 Understand the importance of nutrition when planning menus.
Year 11Unit 2 - Hospitality and Catering in Action:
- LO1 Understand the importance of nutrition when planning menus
- LO2 Understand menu planning
- LO3 Be able to cook
Unit 2 - Hospitality and Catering in Action:
- LO1 Understand the importance of nutrition when planning menus
- LO2 Understand menu planning
- LO3 Be able to cook

Controlled assessment to be carried out in the spring term
Unit 2 completion

Unit 1 revision

Resit of Unit 1 exam