Students that opt for Hospitality and Catering in KS4 will develop on their learning from Food Technology in KS3 and begin to build a fundamental understanding of the wider industry should they want to expand on this knowledge  post-Queensway. This course will offer students the opportunity to develop their ability to plan, prepare and present food in line with the hospitality and catering industry. Hospitality and Catering supports students in developing the ability to work efficiently and keep calm under pressure, stamina and enthusiasm, ability to work well in a team, and good communication skills.

Students will complete the WJEC Level 1/2 Hospitality and Catering (Specification A) course, compromised of 2 key units.

Unit 1: The Hospitality and Catering Industry (40%)This unit is assessed by a written examination that will test students theoretical understanding of the hospitality and catering industry, how it works and processes undertaken as a business. Students will focus on learning about different types of providers, legislation, food safety and the roles and responsibilities within the sector, including understanding contracts.

Unit 2: Hospitality and Catering in Action (60%)Unit 2 is a coursework based module where students will have a limited amount of time to develop a menu for a set brief, considering nutritional benefits and target audience. Students will then cook 2 dishes from their suggested menu in a practical examination, demonstrating their skills of preparation and cooking techniques. Learning for this unit develops students practical skills in planning, preparing, cooking and presenting nutritional dishes meeting the client needs.

Hospitality and Catering aims to equip all students to move forwards with confidence to use the skills they learn in everyday life, or to continue their learning and progression through a career, apprenticeship or training.