Hospitality and Catering
Exam Board:
WJEC
What will I study on the course:
You will develop practical cooking skills, scientific understanding of food, and knowledge of nutrition to prepare healthy, balanced meals. Key topics include:
- Food, nutrition and health (macronutrients, micronutrients, dietary needs across life stages, balanced diets, energy requirements).
- Food science (working/functional/chemical properties of ingredients, e.g., raising agents, fats, carbohydrates, proteins; effects of cooking methods).
- Food safety (bacteria, contamination, storage, preservation, high-risk foods).
- Food choice (sensory properties, labelling, marketing, influences on choices, ethical/environmental factors).
- Food provenance (origin of food, primary/secondary processing, sustainability, seasonal/local food). The course integrates theory with extensive practical cooking, where you plan, prepare, cook, and present dishes, applying scientific principles to real recipes. Emphasis is on creativity, hygiene, time management, and evaluating outcomes.
How is the course assessed:
50% written exam + 50% non-exam assessment (NEA; linear, all at the end of the course; no tiers, graded 9-1):
- Written exam (Paper 1: Food preparation and nutrition) – 1 hour 45 minutes, 100 marks, 50% – Multiple-choice (20 marks) + structured questions (80 marks) covering all topics, including calculations and application of knowledge.
- NEA Task 1: Food investigation – 30 marks, 15% – Written report (1,500–2,000 words) investigating the working/functional properties of ingredients (e.g., scientific experiment on a food process).
- NEA Task 2: Food preparation assessment – 70 marks, 35% – Practical task: Plan, prepare, cook, and present three final dishes within 3 hours (plus written portfolio documenting planning, methods, evaluation, and photos). NEA is internally assessed and externally moderated; practicals emphasise safe, skilful cooking and presentation.
Post-16 courses:
Level 3 BTEC National in Hospitality, Catering, or Applied Science; T Levels in Catering or Management & Administration; apprenticeships in chefing, hospitality, or food production. A Level Biology or Health & Social Care if combined with sciences. Good GCSE grade (4+ or 5+) supports college/sixth form progression in food, nutrition, or related vocational paths.
Careers:
Chef/cook, food technologist, nutritionist/dietitian, food scientist, caterer, hospitality manager, baker/patissier, food stylist, quality control inspector, or roles in the food industry, retail, health services, or product development. The UK hospitality and food sector is huge, offering apprenticeships and diverse opportunities from high-end restaurants to food manufacturing.
Specific advantages:
The course is highly practical and enjoyable, with lots of cooking in a professional-style kitchen, building real-life skills like organisation, creativity, and confidence in the kitchen. It links science to everyday food choices, promotes healthy eating, and suits students who enjoy hands-on work over pure theory. At Discovery Academy, it fits the broad vocational/GCSE options, with facilities supporting safe, engaging practical sessions and real-world relevance.
How useful it is in the real world:
Extremely useful – everyone eats, and understanding nutrition, food safety, and cooking helps lead a healthy life, manage budgets, and avoid food-related illnesses. It develops transferable skills like planning, time management, problem-solving, and evaluation, valued by employers in hospitality (a major UK employer), healthcare, retail, and beyond. With growing focus on healthy/sustainable eating, food science, and the booming food industry, GCSE Food Preparation and Nutrition equips you for apprenticeships, jobs, or further study, while boosting everyday independence, creativity in the kitchen, and informed choices about diet and the environment. It’s a practical, future-proof qualification for personal and professional success.
