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Hospitality and Catering

Title of qualification

Level 1/2 Vocational Award in Hospitality and Catering (Specification A)


Exam Board



What will I learn?

  • Unit 1: Preparing to cook.
    Health, hygiene and safety, using a wide range of equipment, function of ingredients, application of knowledge in the production of 6 dishes.
  • Unit 2: Understanding food.
    The main food groups; sources of food, seasonality, factors affecting food choices (social, environmental, cost and sensory), evaluating food products and application of ingredients in 6 products with a 2 course assessment included.
  • Unit 3: Exploring balanced diets.
    Externally assessed examination (written). Nutrients, individual dietary needs, adapting recipes and food diaries to meet the needs of individuals.
  • Unit 4: Plan and produce dishes in response to a brief.
    Research in response to the brief, time plan to follow during assessment, production of the 3 course meal and presentation for assessment. Review and evaluate how the menu and finished dishes (sensory qualities) meet the brief.


How will this course be assessed?

  • Unit 1, Unit 2 and Unit 4 are all internally assessed and make up 75% of the course.
  • Unit 3 is an externally assessed examination (25%).
  • The overall grade for the course will either be PASS, MERIT or DISTINCTION (assuming all of the criteria has been met).


What skills do I need?

The course requires and builds on a range of skills including; organisation, time management, researching, evaluating, preparation, planning, health, hygiene and safety, use of different equipment, adapting and developing recipes to make them more suitable for a brief, using theory to inform choices of ingredients, comparing ingredients and using ICT.


What is next for me after this course?

The course can lead onto a range of further opportunities in nutrition qualifications, sports science, catering and hospitality, food and beverage production, manufacturing, chef (apprenticeships), A Levels, BTEC level 2/3, Diploma in professional cookery.


Are there any restrictions with this course?

Students must be prepared to bring in the appropriate ingredients for the dishes they wish to produce.