Hospitality and Catering is a Vocational Award which will enable learners to gain knowledge, understanding and skills relating to the Hospitality and Catering sector. In addition to development sector specific knowledge and understanding, these qualifications also support learners to develop the essential employability skills that are valued by employers, further and higher education.

Hospitality and Catering supports the wider aims of The Workplace by:

  • Providing opportunities that simulate real life situations in the work place
  • Developing strong cross curricular links
  • Providing frequent opportunities to become capable and confident cooks
  • Creating opportunities to work collaboratively with students and staff
  • Provide activities that aim to build confidence and resilience


Statement of purpose


The hospitality and catering sector includes all businesses that provide food,

beverages, and/or accommodation services. This includes restaurants, hotels, pubs

and bars. It also includes airlines, tourist attractions, hospitals and sports venues;

businesses where hospitality and catering is not their primary service but is

increasingly important to their success. According to the British Hospitality

Association, hospitality and catering is Britain’s fourth largest industry and accounts

for around 10% of the total workforce. Since 2010, over 25% of all new jobs have

been within the hospitality and catering sector with the majority of new roles falling

within the 18-24 age group.

The Workplace offers the students The WJEC Level 1/2 Vocational Award in Hospitality and Catering which is made up of two mandatory units: Unit 1 The Hospitality and Catering Industry Unit 2 Hospitality and Catering in Action, Learners must complete both units.

This structure has been designed to develop in learners 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. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, learners will also have the opportunity to develop lots of food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.