What the Course Entails and Exam Details

The WJEC Hospitality and Catering course is divided into two main mandatory units, covering both the theory of the industry and its practical application.

Unit 1: The Hospitality and Catering Industry (External Assessment) This unit focuses on the industry as a whole.

• You will study the different types of hospitality and catering providers and how they operate successfully.

• You will explore a wide variety of job roles, working conditions, and operational structures, both front-of-house and back-of-house.

• A major component covers health and safety legislation, food safety regulations, and the roles and responsibilities of Environmental Health Officers (EHOs).

• You will also learn how to meet specific customer requirements, including dietary needs and accessibility.

Unit 2: Hospitality and Catering in Action (Internal Assessment/NEA) This unit is the practical application of your knowledge.

• You will develop knowledge of nutrition, the functions of nutrients, and how to plan menus for specific groups of people.

• You will study how cooking methods impact nutritional value and how dishes meet customer needs.

• You will learn essential practical techniques for preparing, cooking, and presenting a range of complex dishes.

• Crucially, you will learn how to review your own practical performance effectively.

What to Expect in the Final Exam

While Unit 2 is a controlled practical assessment (NEA) worth 60% of your grade, students often have the most concern regarding the Unit 1 Written Examination, which is worth 40%.

This is the assessment you need to prepare for using practice tests.

• Format: The final assessment is often a 90-minute written examination, which may be offered on-screen as an e-assessment in some centers.

• Question Types: You should expect a mix of short-answer questions recalling factual knowledge, alongside extended-response questions based on applied situations or case studies.

• Command Words: You must understand what the question is asking of you. Common command words include: Describe, Explain, Discuss, and Justify.

• Key Topics: Prepare for detailed questions on Food Poisoning types and prevention, HACCP (Hazard Analysis and Critical Control Points), the hierarchy of kitchen staff, and how specific businesses can increase their success.

• Grading: You can achieve a grade of Level 1 Pass, Level 2 Pass, Level 2 Merit, or Level 2 Distinction.

How to Study and Exam Centers

Preparation is the key to success in the Unit 1 exam.

• Practice Past Papers: The most effective study strategy is to complete WJEC past examination papers and practice tests. This familiarizes you with the question style and the timing of the exam.

• Master Command Words: Many students miss marks not because they lack knowledge, but because they described when they should have explained. When practicing, focus on moving from descriptive answers (4 marks) to explanatory answers (8 marks) using connective words like “because” and “therefore.”

• Create Case Studies: When studying factors affecting the success of hospitality providers, apply the theory to real-world examples you know, such as a local café or a major hotel chain.

• Understand EHO Roles: Be very clear about what an EHO does (the powers they hold) versus what a business must do to comply with them.

Exam Centers and Administration

• Because this is a school-based Vocational Award, you will take your examinations at your authorized school or college testing center.

• Your school is responsible for entering you for the examination and will provide the necessary facilities for both the Unit 1 written exam and the Unit 2 practical non-examination assessment (NEA).

Job Opportunities from the Course

Successful completion of this qualification, combined with further education (such as a Level 3 Diploma in Professional Cookery) or an apprenticeship, unlocks numerous career paths.

This qualification unlocks opportunities across the following spectrum of job titles:

• Commis Chef

• Sous Chef

• Executive Chef

• Chef de Partie

• Pastry Chef

• Head Waiter/Waitress

• Maitre d'hôte

• Hotel Receptionist

• Concierge

• Housekeeper

• Front of House Manager

• Hotel General Manager

• Events Coordinator

• Contract Caterer

• Food Technologist (with further science study)

• Environmental Health Officer (EHO) (with further degree study)

• Hospitality Assessor or Trainer

• Human Resources Manager (within the Hospitality sector)