Level 1/2 Vocational Award Hospitality and Catering (Technical Award)

Exam board: Eduqas

Exam written paper: 1 hour 20 mins (40%)

Coursework: Hospitality and Catering in Action - exam board set scenario (60%) written coursework with a practical exam

The Vocational Award in Hospitality and Catering will develop students’ knowledge and understanding of the Hospitality and Catering sector and provide them with opportunities to develop associated practical skills. It covers the hospitality and catering industry and hospitality and catering in action. The following areas aim to give students a comprehensive understanding of the hospitality and catering industry, providing both theoretical knowledge and practical skills. The course prepares students for further education or entry-level roles in hospitality and catering careers.

• 2.1.1 Understanding the importance of nutrition.
• 2.1.2 How cooking methods can impact on nutritional value.
• 2.2.1 Factors affecting menu planning.
• 2.2.2 How to plan production.
• 2.3.1 How to prepare and make dishes. 
• 2.3.2 Presentation techniques.
• 2.3.3 Food safety practices.
• 2.4.1 Reviewing of dishes. 
• 2.4.2 Reviewing own performance.
• Practical lessons are during double lessons throughout the theory.

Assessment:

Application checks, end of topic tests, practical-based assessment

Homework:

Exam-based questions. Preparation for practical.