EDUQAS Level 1/2 Vocational Award in Hospitality and Catering (Years 10 and 11)

Throughout the course, students explore the importance of nutrition, healthy eating and meeting the dietary needs of different individuals. They develop practical cooking skills, learning how to prepare, cook and present a range of dishes while considering food safety, hygiene and the needs of customers.

Students also gain an insight into the hospitality industry, including the operation of restaurants, hotels, cafés and catering businesses. They develop valuable transferable skills such as problem-solving, organisation, time management, planning and communication, which are essential in both further education and the workplace.

Course Units

Unit 1: The Hospitality and Catering Industry (External Assessment)

Students develop an understanding of the hospitality and catering industry, including different types of businesses, job roles, legislation, customer needs and the factors that affect the success of hospitality operations. They learn about food safety, sustainability and the importance of providing high-quality products and services. This unit is assessed through an external examination.

Unit 2: Hospitality and Catering in Action (Internal Assessment)

Students apply their knowledge and practical skills to a real-world hospitality and catering scenario. They investigate customer requirements, plan suitable menus, prepare and cook food safely, and evaluate their final products. This NEA unit is 12 hours in duration and allows students to demonstrate skills in food preparation, cooking and presentation. 

The qualification is assessed through one externally assessed examination (40% of overall qualification) and one internally assessed practical project (60% of final qualification), providing students with a combination of theoretical knowledge, practical experience and industry-relevant skills.