Hospitality and Catering

Students’ will learn about the hospitality and catering industry and the various types of establishments serving food and drink. Most of this term will be spent developing practical skills by undertaking a range of skills such as pastry making, sauce making, bread making and the preparing of dishes using poultry, meat and fish. They will also learn about:
• Job roles, employment opportunities and the relevant training available within the industry.
• Food safety and hygiene.
• Food preparation, cooking and presentation.

Students’ will continue to develop practical skills by preparing, cooking and presenting more complex dishes. They will also undertake off-site visits to food producers.
They will also learn about:
• Nutrition and menu planning.
• Costing and portion control.
• Specialist equipment.
• Communication and record keeping.
• Environmental considerations.

Students will undertake their first controlled assessment task by choosing from a bank of three tasks set by WJEC.