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, food safety and nutrition, in short-recall questions a student can drill on the bus.
WJEC · Eduqas Level 1/2 Vocational Award
~32k
Entries / year
The second-largest Level 1/2 vocational award taken at KS4, and growing as schools broaden their offer beyond GCSEs. 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). Unit 2 is the practical non-exam assessment and 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), nutrients and special diets. Roughly half 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 provision
- ✓Residential vs non-residential establishments
- ✓Types of food and drink service
- ✓Standards, ratings and rating systems
- ✓Suppliers and the supply chain
Roles & operations
- ✓Front of house and back of house roles
- ✓Job roles, responsibilities and working conditions
- ✓Equipment, materials and stock control
- ✓Dress codes and personal presentation
- ✓Documentation and kitchen workflow
Running a successful provider
- ✓Costs: materials, labour and overheads
- ✓Gross profit, net profit and selling price
- ✓Economy, technology and media influences
- ✓Customer demographics and lifestyle
- ✓Environmental impact and sustainability
Health & safety
- ✓Employer and employee safety responsibilities
- ✓Risks to personal safety in the kitchen
- ✓HASAWA, COSHH and RIDDOR
- ✓Manual handling and reporting requirements
- ✓Security of premises and people
Food safety & nutrition
- ✓Bacteria and the causes of food-induced ill health
- ✓Common food-poisoning bacteria and their sources
- ✓Food allergies, intolerances and the 14 allergens
- ✓The Environmental Health Officer and HACCP
- ✓Nutrients, life-stage needs and menu planning
Spec-faithful, authoring in progress. Cards will cover Unit 1: the hospitality and catering industry (commercial vs non-commercial provision; residential and non-residential establishments; suppliers, standards and ratings; job roles and the front/back of house; working conditions); operational requirements (equipment and materials; dress codes; documentation and stock control; the factors affecting a provider's success: costs, profit, the economy, technology, customer demographics, media and environmental impact); 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); and nutrition and menu planning (nutrients and their functions; dietary needs across life stages; planning dishes for specific requirements).
Teach Hospitality & Catering?
Join the launch list and we'll tell you the moment the Unit 1 deck is live. If you already run our Food & Nutrition content, half the work is done.