Hospitality & Catering
Daily-habit recall for the WJEC/Eduqas Level 1/2 Vocational Award, built for the Unit 1 written exam. The hospitality industry, operations, health and safety and food safety, plus the nutrition behind Unit 2, in short-recall questions a student can drill on the bus.
WJEC · Eduqas Level 1/2 Vocational Award
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37k+
Certificates / year
About 36,700 certificates were issued in England across just the summer 2025 and January 2026 series (Ofqual), so the full-year figure is higher still: one of the most-taken Level 1/2 technical awards at KS4. Sits alongside (and shares a great deal of content with) GCSE Food Preparation & Nutrition.
Unit 1
Externally examined
We scope the corpus to Unit 1 ('The Hospitality and Catering Industry'), the externally-assessed written exam (1 hour 20 minutes, 40% of the award), plus the recall-friendly knowledge behind Unit 2: nutrition, menu planning and preparation skills. The Unit 2 practical itself isn't a recall target.
High
Fit for spaced repetition
Unit 1 is overwhelmingly factual: establishment types, job roles, operational requirements, food-safety legislation (HACCP, COSHH, RIDDOR, the EHO), allergens and special diets. Its food-safety and nutrition content overlaps our existing Food & Nutrition corpus, and our pedagogy lead is a qualified Food teacher.
What's covered
The Unit 1 exam, fact by fact.
The Hospitality & Catering written exam rewards students who know the industry cold: types of provision, who does which job, what the law requires, and how to keep food safe. Educator's recall mechanic turns 'something about food poisoning' into 'the bacterium, the source, the symptoms, every time'.
The Industry
- ✓Commercial vs non-commercial providers
- ✓Residential and non-residential establishments
- ✓Standards, ratings and types of service
Working in Hospitality
- ✓Front and back of house job roles
- ✓Contracts, pay and working conditions
- ✓What makes a provider successful
How Providers Operate
- ✓Workflow, equipment and front/back of house
- ✓Customer requirements and expectations
- ✓Meeting specific requirements
Health & Safety
- ✓Employer and employee responsibilities
- ✓HASAWA, COSHH, RIDDOR and manual handling
- ✓Personal safety and risk control
Food Safety
- ✓Bacteria and food-induced ill health
- ✓Allergies, intolerances and the 14 allergens
- ✓Symptoms, signs and preventative controls
- ✓The Environmental Health Officer and HACCP
Nutrition
- ✓Nutrients and their functions
- ✓Dietary needs across life stages
- ✓How cooking methods affect nutritional value
Menu Planning
- ✓Factors affecting menu planning
- ✓Planning production and timings
Preparation & Presentation
- ✓Preparing and making dishes
- ✓Food safety practices in the kitchen
- ✓Presentation techniques
Spec-faithful, sourced and fact-checked. 238 cards cover Unit 1: the hospitality and catering industry (commercial vs non-commercial provision; residential and non-residential establishments; types of service; standards and ratings; job roles and the front/back of house; working conditions); how providers operate (workflow, equipment, customer requirements and specific needs; the factors affecting a provider's success); health and safety (personal safety responsibilities, risks, and the relevant legislation: HASAWA, COSHH, RIDDOR, manual handling); food safety (bacteria and the food-related causes of ill health; allergies and intolerances; the role of the Environmental Health Officer; HACCP and food-safety legislation; the signs and symptoms of food-induced ill health); plus, from Unit 2, nutrition and menu planning (nutrients and their functions; dietary needs across life stages; planning production; preparation and presentation techniques).
Try it free for a full term.
One school. Unlimited classes. No card limit. No teacher limit. If your students aren't practising daily by the end of the trial, you owe us nothing.