WJEC Eduqas Level 1/Level 2 Vocational Award in Hospitality and Catering


The Eduqas vocational award in hospitality and catering develops the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. Pupils learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. Pupils will also develop food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.


Pupils will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression.


Pupils are taught about:


1: The Hospitality and Catering Industry


Pupils apply their learning by considering all aspects of the vocational sector. They acquire knowledge of all aspects of the industry and propose new hospitality and catering provision for specific locations. Pupils apply their learning of different types of establishment and job roles to determine the best option. They will then apply their learning in relation to front of house and kitchen operations to determine how the proposed hospitality and catering provision will operate efficiently legally and be financially viable, whilst meeting the needs of their potential market. 




Through studying the hospitality and catering industry, pupils will:


·         Understand the environment in which hospitality and catering providers operate


·         Understand how hospitality and catering provision operates


·         Understand how hospitality and catering provision meets health and safety requirements


·         Know how food can cause ill health


·         Be able to propose a hospitality and catering provision to meet specific requirements



2: Hospitality and Catering in Action


Pupils apply their learning to safely prepare, cook and present nutritional dishes. They draw on their learning of different types of provision and kitchen and front of house operations, as well as personal safety in their preparations. This learning is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners.



Through studying hospitality and catering in action, pupils will:


·         Understand the importance of nutrition when planning menus


·         Understand menu planning

Be able to cook dishes