Course Images

Top Marks Hospitality and Catering (WJEC) Level 1-2

Top Marks Hospitality and Catering (WJEC) Level 1-2

Highlights

  • On-Demand course

  • 20 hours

Description

About this training

This training course allows you to work alongside experienced teacher practitioners who guide you through how they have successfully planned and taught the WJEC Level 1/2 Vocational Award Hospitality and Catering specification, how they have addressed issues and gained excellent performance from their learners.

You get a full year of access, live and recorded presentations and updates to the training on a regular basis with Q&A sessions. This includes presentations from industry professionals to assist you in keeping your sector knowledge up to date.

Training outcomes

By the end of this session, you will be able to:

● Analyse the specification for the WJEC Level 1/2 Vocational Award Hospitality and Catering

● Plan and create schemes of work that meet the needs of all learners

● Plan and develop learning activities that create a high challenge classroom

● Develop and review a plan for practical skills development to meet the requirements of the specification

● Plan and prepare learners for coursework activities and the written examination

● Review and evaluate examples of schemes of work for learners with SEND

● Evaluate differentiation strategies and their use

Why this course is useful

The training will provide effective professional development by giving:

● Strategies for planning year 9 in preparation for WJEC Level 1/2 Vocational Award Hospitality and Catering specification

● Guidance on how to approach options evenings, options choices and selling the course

● Strategies to inspire and motivate learners at the start of the course and setting boundaries and expectations, getting parents and the rest of the school on board

● Guidance on how to develop knowledge and practical skills side by side using exemplar lessons

● Guidance on setting homework, assessments and mock exams

● Advice on how to plan and develop a Year 10/11 scheme of work

● Advice on scheduling and organising NEA – issues and solutions

● Strategies and resources to support all abilities

● Ideas and resources for revision for the examination and strategies for approaching the paper

What training standards are met?

No.3 Teaching the curriculum

No.4 Managing practical food lessons

No.5 Teaching food preparation and nutrition

No.7 Promoting and applying nutrition

Standards are from the government framework: Food teaching in secondary schools: A framework of knowledge and skills

Frequently Asked Questions

  • Can I pay by credit card?

    Can I pay by credit card? Yes, this is easy.

    PayPal is our 'payment processor' for credit card and debit card payments, so you do not need to pay by your PayPal account.


    course image

    SELECT Pay Pal and then the card option will appear.

  • Can we pay by invoice or purchase order?

    We don't take purchase orders or invoices for our courses as they are usually very small amounts. The money that we save on using automated systems is passed onto our teachers to provide very high quality, low cost courses. Booking in this way also gives you instant access.

    For small amounts - a teacher could pay by card and then reclaim form the school petty cash or expenses.

    For group bookings -we can make exceptions where a Trust is buying a large number of courses and have a purchase order agreement - there is sometimes a processing charge for this. If you would like to discuss it, contact us here https://food-teachers-centre.cademy.io/enquiry?type=message. Access to courses is granted once it has been paid in full.

  • What is on-demand training?

    ON Demand training is INSTANT access to a number of flexible on-line modules. You do these at your own pace. Your training is unlimited.  You can visit at any time.

    Your training may also be supported by LIVE on line meetings and access to a CHAT FORUM to ask questions.

  • How quickly can I access my course?

    How quickly can I access my course? 

    Paying on-line provides INSTANT access to the course content. Once you have paid, you will receive an email with instructions on how to log in.  Do check you spam or junk as sometimes mail can hide there!

    LOG IN HERE https://food-teachers-centre.cademy.io/

    course image


    Your courses will show once logged in:

    course image


  • Once I have purchased my course how do I log in?

    Once I have purchased my course how do I log in?

    When you purchase training, you are asked to give your direct email and contact details. This email is used to log you in. TYPE IT CAREFULLY.  

    • If someone is booking on your behalf, such as the school finance officer - make sure they add you as the guest/participant and give your correct email address
    • Its very important not to create multiple Cademy accounts. Just use your school email address. Otherwise it is difficult to log in and out of each email account and locate different courses.

    course image


    Your courses will show like this:


    course image


  • The page will not load when you click on the START COURSE button or have a red box ERROR MESSAGE saying 'there was an issue loading the order'

    If the page will not load when you click on the START COURSE button or have a red box ERROR MESSAGE saying 'there was an issue loading the order'.  

    Seek help from your school IT SUPPORT, as this shows that your school FIREWALL is blocking the site locally.  You can test if your school is blocking your course by trying to access via:

    • your home internet connection, or
    • your phone using mobile data, not the school Wi-Fi

    If it works outside the school network, the next step would be to ask your school IT team to allow access to Cademy, especially:

    • cademy.io
    • api.cademy.io
    • *.cademy.io

course Content

10 sections86 lessons
Section 1 Welcome3 lessons
  1. Introduction
  2. Your Course Forum and Contact Us
  3. Join our Live On- Line meetings
Section 2 New to Teaching H&C5 lessons
  1. Introduction
  2. Introducing the 2022 course (WJEC)
  3. New to teaching H&C? A Quick Overview
  4. Introducing Vocational Courses in your School
  5. Activity - is your school ready for a 'vocational' course?
Section 3 Example Schemes of Work for Year 11, Year 10 and Year 99 lessons
  1. Introduction
  2. How to plan your scheme of work
  3. A Walk through Year 10 and 11
  4. How the course is taught in Year 10 (example 1)
  5. How the course is taught in Year 10 (example 2)
  6. Case Studies - Raising Achievement - Successful Strategies
  7. Introducing the H&C course during Year 9
  8. Activity - a quick scheme of work check
  9. Feedback
Section 4 A Walk Through Controlled Assessment11 lessons
  1. Introduction
  2. Requirements of Controlled Assessment (2023-24 example)
  3. Preparing for the NEA task 2026-27
  4. Real life chefs and nutritionists bring task research to life
  5. The importance of nutrition
  6. Environmental issues in Hospitality
  7. Marking and Moderation
  8. How to prepare and send the sample to the board
  9. Activity - Creating mock task
  10. Feedback
  11. Example of a Unit 2 Assignment (previous assignment)
Section 5 Developing a Real Working Environment13 lessons
  1. Introduction
  2. Providing a real working environment
  3. Engaging Year 10 content
  4. Competitions, Industry and local support to help you
  5. Competitions and Awards
  6. Activity: Making teaching vocationally relevant
  7. Authentic learning
  8. Job Roles in Industry
  9. Junior or Young Chefs Academies
  10. Teaching unforgettable EHO
  11. Bringing the industry to Life - with videos
  12. Activity - make the most of your local links
  13. Feedback
Section 6 Managing practical lessons and assessments8 lessons
  1. Introduction
  2. Top Tips - for first time practical assessments
  3. What are High Level Skills?
  4. Improving your teaching of High Level Skills
  5. Presentation techniques and upskilling dishes
  6. Improving your teaching of presentation techniques
  7. Activity - WJEC Observation Record
  8. Feedback
Section 7 Preparing for the Written Paper16 lessons
  1. Introduction
  2. Examiners Reports
  3. Embedding Literacy in Hospitality and Catering
  4. Revision for the written paper
  5. Effective Exam Preparation Strategies
  6. How to prepare for the written paper
  7. Revision techniques and revision timetable
  8. Retrieval Practice in Hospitality and Catering
  9. Interactive approaches to H&C job roles
  10. Using quizzes to improve results
  11. Preparing your students for the Unit 1 Exam
  12. Live Session - 21st April 2026 - Preparing for Unit One
  13. Preparing students for exam day
  14. Useful websites
  15. Activity - approaching the written paper
  16. Feedback
Section 8 Making the Course Accessible for all abilities and SEND16 lessons
  1. Introduction
  2. Teaching Unit 2 for lower abilities
  3. Revision for exams and Scaffolding for Controlled Assessment/NEA: Supporting SEN
  4. Tackling SEND learning issues in food lessons
  5. Working with Challenging Behaviour
  6. Teaching multiple needs in one classroom
  7. A day in the life of a Pupil Referral Unit (PRU)
  8. Planning to support low attainers and students with SEND
  9. MLD and slow working students
  10. Accessible Cookbooks
  11. Neurodiversity: Dyslexia
  12. Neurodiversity: Dyspraxia
  13. Neurodiversity: ADHD
  14. Access arrangements and reasonable adjustments (JCQ)
  15. Activity - Making the Course accessible action plan
  16. Feedback
Section 9 The Value of Knowledge Organisers4 lessons
  1. Introduction
  2. Knowledge Organisers for Independent Learning
  3. Activity - save time with existing resources
  4. Feedback
Section 12 Summary and Next Steps1 lesson
  1. Feedback and What's next?

Reviews

Recommended Courses