BTEC Hospitality and Catering (WJEC)

📚 Course Materials

• WJEC BTEC Hospitality and Catering
• Specification
• Past Papers

📝 Exam Structure

• Unit 1: The Hospitality and Catering Industry (90 marks, 1 hour 30 minutes)
  • LO1: Understand the environment in which hospitality and catering providers operate
    • 1.1: Describe the structure of the hospitality and catering industry
    • 1.2: Analyse job requirements within the hospitality and catering industry
    • 1.3: Describe working conditions of different job roles across the hospitality and catering industry
    • 1.4: Explain factors affecting the success of hospitality and catering providers
  • LO2: Understand how hospitality and catering provisions operate
    • 2.1: Describe the operation of the kitchen
    • 2.2: Describe the operation of front of house
    • 2.3: Explain how hospitality and catering provisions meet customer requirements
  • LO3: Understand how hospitality and catering provisions meet health and safety requirements
    • 3.1: Describe personal safety responsibilities in the workplace
    • 3.2: Identify risks to personal safety in hospitality and catering
    • 3.3: Recommend personal safety control measures for hospitality and catering provisions
  • LO4: Know how food can cause ill health
    • 4.1: Describe food related causes of ill health
    • 4.2: Describe the roles and responsibilities of the Environmental Health Officer
    • 4.3: Describe food safety legislations
    • 4.4: Describe common types of food poisoning
    • 4.5: Describe the symptoms of food induced ill health
  • LO5: Be able to propose a hospitality and catering provision to meet specific requirements
    • 5.1: Review options for hospitality and catering provisions
    • 5.2: Recommend options for hospitality provisions
• Unit 2: Hospitality and Catering in Action (Coursework)
  • LO1: Understand the importance of nutrition when planning menus
    • 1.1: Describe functions of nutrients in the human body
    • 1.2: Compare nutritional needs of specific groups
    • 1.3: Explain characteristics of unsatisfactory nutritional intake
    • 1.4: Explain how cooking methods impact on nutritional value
  • LO2: Understand menu planning
    • 2.1: Explain factors to consider when proposing dishes for menus
    • 2.2: Explain how dishes on a menu address environmental issues
    • 2.3: Explain how menu dishes meet customer needs
    • 2.4: Plan production of dishes for a menu
  • LO3: Be able to cook dishes
    • 3.1: Use techniques in preparation of commodities
    • 3.2: Assure quality of commodities to be used in food preparation
    • 3.3: Use techniques in cooking of commodities
    • 3.4: Complete dishes using presentation techniques
    • 3.5: Use food safety practices

🌐 Websites

• WJEC Question Bank
  • Create your own paper
  • Past paper questions