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L1/2 Hospitality & Catering Eduqas

GCSE Learners follow the L1/2  Hospitality & Catering Eduqas (WJEC)specification.

This Vocational Award in Hospitality and Catering develops learners’ knowledge and understanding of the Hospitality and Catering sector and provides them with opportunities to develop associated practical skills. It covers the hospitality and catering industry and hospitality and catering in action.

For the full specification visit the Eduqas website using the following link:

https://www.eduqas.co.uk/qualifications/level-1-2-vocational-award-in-hospitality-and-catering/#tab_keydocuments

Year 10

Term 1

  • 1.3 Health and safety in hospitality and catering. In this topic learners will gain knowledge and understanding of the following areas: 1.3.1 Health and safety in hospitality and catering provision 1.3.2 Food Safety
  • 1.4 Food safety in hospitality and catering. In this topic learners will gain knowledge and understanding of the following areas: 1.4.1 Food related causes of ill health 1.4.2 Symptoms and signs of food-induced ill health 1.4.3 Preventative control measures of food-induced ill health 1.4.4 The Environmental Health Officer (EHO)

Practical sessions building skills and techniques 

Term 2

  • 1.1.1 Hospitality and catering providers 1.1.2 Working in the hospitality and catering industry 1.1.3 Working conditions in the hospitality and catering industry 1.1.4 Contributing factors to the success of hospitality and catering provision

Practical sessions building skills and techniques 

Term 3

  • How hospitality and catering provisions operate. In this topic learners will gain knowledge and understanding of the following areas: 1.2.1 The operation of the front and back of house 1.2.2 Customer requirements in hospitality and catering 1.2.3 Hospitality and catering provision to meet specific requirements

Practical sessions building skills and techniques 

Year 11

Term 1

  • Unit 1 - Examination 

Unit 1: The hospitality and catering industry Written examination: 1 hour 20 minutes 40% of qualification 80 marks

Term 2

  • Unit 2 - Hospitality in action 

Unit 2: Hospitality and catering in action Controlled assessment: approximately 12 hours 60% of qualification 

Term 3

  • Resit opportunity of Unit 1 examination if required 
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