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The Henry
Beaufort
School

Hospitality and Catering

EXAM BOARD

Eduqas

ASSESSMENT FORMAT

40% written exam

60% NEA practical assignment

GRADE METHOD

Level 1 Pass,  Level 2 Pass, Level 2 Merit, Level 2 Distinction.

 

CORE TOPICS

Unit 1: Hospitality and catering industry: You will focus on learning about different types of providers, legislation, food safety and the roles and responsibilities within the sector.

 

Unit 2: Hospitality and catering in action: You will develop practical skills for planning, preparing, cooking and presenting nutritional dishes to meet specific client’s needs.

You will develop food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.

 

ASSESSMENT

Unit 1: The Hospitality and catering industry is assessed through a written examination that is worth 40% of the qualification. The exam is out of 90 marks and includes a range of compulsory questions.

 

Unit 2: Hospitality and catering in action is assessed through a non-examination assessment task (NEA) worth 60% of the qualification which is completed under controlled conditions.