@TeamFHES - 25/03/2026Please find the updated timetable for our PE clubs below. These sessions will begin immediately following the Easter half term. Make sure to check the days and times for any changes to your usual routine!Subject Information - Hospitality and Catering
VISION / AIM
At FHES we follow the WJEC/Eduqas Level 1/2 Vocational Award in Hospitality and Catering.
The Vocational Award in Hospitality and Catering has been designed to support learners in schools who want to learn about this vocational sector and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study. This further study would provide learners with the opportunity to develop a range of specialist and general skills that would support their progression to employment
Please find below a brief overview of the course:
Unit 1 - The Hospitality and Catering Industry
Enables learners to gain and develop comprehensive knowledge and understanding of the hospitality and catering industry including provision, health and safety, and food safety.
Exam 40% - In this topic learners will gain knowledge and understanding of the following areas:
- Hospitality and catering providers.
- Working in the hospitality and catering industry.
- Working conditions in the hospitality and catering industry.
- Contributing factors to the success of hospitality and catering provision.
Unit 2 - Hospitality and Catering in Action
Enables learners to develop and apply knowledge and understanding of the importance of nutrition and how to plan nutritious menus. They will learn the skills needed to prepare, cook and present dishes. They will also learn how to review their work effectively.
NEA folder and 3.5 hour practical exam - 60%.
In this topic learners will gain knowledge and understanding of the following areas:
- The operation of the front and back of house.
- Customer requirements in hospitality and catering.
- Hospitality and catering provision to meet specific requirements.
Resources and support materials can be found on FHES Google Classrooms.
Further information can be requested from Mrs C Jeffery, Head of Department, cjeffery@fhes.org.uk or from Mrs E Aitchison, Lead Teacher, eaitchison@fhes.org.uk.
CURRICULUM OVERVIEW
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Hospitality and Catering – 8 Week Rotation |
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Year 7 |
Healthy and Wholesome Practical lessons include: Fruit salad, bread rolls, savoury scones, chow mein, soup and apple crumble. Basic skills which they will use throughout Key Stage 3. These involve: Food hygiene and safety in the kitchen. Practical cooking skills. Knife skills. Safe use of the hob and oven. Weighing and measuring ingredients. |
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Year 8 |
Multicultural/World Foods Practical lessons include: Chicken fajitas, saag aloo, beef burger, carrot cake, puff pastry pigs in blankets and fresh pasta. Pupils continue to build on skills covered in Year 7 with a stronger emphasis on adapting recipes and producing a range of savoury and sweet dishes to a good standard. The key concepts covered in Year 8 are: Diet and nutrition. Special diets. Adapting an existing recipe. Practical cooking skills. Functions of ingredients. |
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Year 9 |
Family Favourites Practical lessons include: Puff pastry pigs in blankets, saag aloo, pasta tagliatelle, fish cakes, chicken goujons (deboning) and burgers. Pupils demonstrate the principles of food hygiene and safety in a range of situations. Demonstrate confidence and independence in a wide range of food skills and techniques. |
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Autumn Term |
Spring Term |
Summer Term |
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Year 10 Theory |
Hospitality and Catering Provision Non- commercial provision Commercial provision Types of food service Standards and ratings Employment roles Qualifications and experience Contracts and working hours |
Hospitality and Catering Provision Pay and benefits Cost and profit Economic impacts Environmental issues Impact of technology Impact of media How Hospitality and Catering Providers operate Operation requirements Equipment and materials Dress code Administration and documents |
How Hospitality and Catering Providers operate Meeting customer needs Customer expectations Customer demographics Health and Safety in Hospitality and Catering Health and safety laws Accident forms Risk assessments HACCP Food safety in Hospitality and Catering Food hazards and symptoms Food intolerances Food allergies and food poisoning |
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Year 10 Practical |
Recipes include: Fresh pasta, ravioli, potato croquettes and mayonnaise, mac ‘n’ cheese, cottage pie, millionaire shortbread, lemon curd tarts, mini quiches, chicken and sweetcorn pie, sweet mince pies, chocolate yule log. |
Recipes include: Vegetable soup, nnocchi, scotch eggs, cornish pasties, pizza, chelsea buns, chips and onion rings, crispy parcels. Students also have ‘student choice’ options where they design a sweet and a savoury dish. |
Recipes include: Chicken gyros, gyozas, onion chutney and flat breads, breakfast. Students also have ‘student choice’ options where they design dishes according to a given brief. |
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Year 11 Theory
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The Importance of Nutrition Nutrients and fats Proteins and carbohydrates Fibre, water and minerals Vitamins A balanced diet Life stages Special dietary requirements Menu planning Factors affecting menu planning How to plan production MOCK NEA work. |
NEA Coursework – planning for the 3-hour practical exam. Food safety in Hospitality and Catering Preventing food-induced ill health Catering and the law The Environmental Health Officer (EHO) Revision questions |
Revision: Exam style questions. |
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Year 11 Practical |
Individual Portioning Recipes include: Pies, savoury waffles, salads, mayonnaise, noodles, student choice for certain age groups (toddler, adult, teenager, elderly) MOCK practical exam.
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NEA write up and practical exams. No cooking – revision – specific exam technique. |
No cooking - revision - long and short answer questions. |
KEY SKILLS
WJEC/Eduqas LEVEL 1/2 VOCATIONAL AWARD IN HOSPITALITY AND CATERING
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Exam Board |
WJEC/Eduqas Level 1/2 Vocational Award in Hospitality and Catering |
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Unit 1: |
The Hospitality and Catering Industry Written examination: 1 hour 20 minutes. 40% of qualification. 80 marks Questions requiring short and extended answers, based around applied situations. Learners will be required to use stimulus material to respond to questions. |
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Unit 2: |
Hospitality and Catering in Action Controlled assessment: approximately 12 hours 60% of qualification 120 marks An assignment brief will be provided by WJEC each year which will include a scenario and several tasks. |
