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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 we pay by invoice or purchase order?

    We don't take purchase orders or invoices for our courses. 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 gives them instant access.

  • Can I pay by credit card?

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

    course image
  • 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?

    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!

  • 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 Content

10 sections•82 lessons
Section 1 Welcome3 lessons
  1. 1Introduction
  2. 2Your Course Forum and Contact Us
  3. 3Join our Live On- Line meetings
Section 2 New to Teaching H&C5 lessons
  1. 1Introduction
  2. 2Introducing the 2022 course (WJEC)
  3. 3New to teaching H&C? A Quick Overview
  4. 4Introducing Vocational Courses in your School
  5. 5Activity - is your school ready for a 'vocational' course?
Section 3 Example Schemes of Work for Year 11, Year 10 and Year 99 lessons
  1. 1Introduction
  2. 2How to plan your scheme of work
  3. 3A Walk through Year 10 and 11
  4. 4How the course is taught in Year 10 (example 1)
  5. 5How the course is taught in Year 10 (example 2)
  6. 6Case Studies - Raising Achievement - Successful Strategies
  7. 7Introducing the H&C course during Year 9
  8. 8Activity - a quick scheme of work check
  9. 9Feedback
Section 4 A Walk Through Controlled Assessment11 lessons
  1. 1Introduction
  2. 2Requirements of Controlled Assessment (2023-24 example)
  3. 3This year's NEA task (2025-26)
  4. 4Preparing for the NEA task 2025-26
  5. 5Real life chefs and nutritionists bring task research to life
  6. 6The importance of nutrition
  7. 7Environmental issues in Hospitality
  8. 8Marking and Moderation
  9. 9How to prepare and send the sample to the board
  10. 10Activity - Creating mock task
  11. 11Feedback
Section 5 Developing a Real Working Environment13 lessons
  1. 1Introduction
  2. 2Providing a real working environment
  3. 3Engaging Year 10 content
  4. 4Competitions, Industry and local support to help you
  5. 5Competitions and Awards
  6. 6Activity: Making teaching vocationally relevant
  7. 7Authentic learning
  8. 8Job Roles in Industry
  9. 9Junior or Young Chefs Academies
  10. 10Teaching unforgettable EHO
  11. 11Bringing the industry to Life - with videos
  12. 12Activity - make the most of your local links
  13. 13Feedback
Section 6 Managing practical lessons and assessments8 lessons
  1. 1Introduction
  2. 2Top Tips - for first time practical assessments
  3. 3What are High Level Skills?
  4. 4Improving your teaching of High Level Skills
  5. 5Presentation techniques and upskilling dishes
  6. 6Improving your teaching of presentation techniques
  7. 7Activity - WJEC Observation Record
  8. 8Feedback
Section 7 Preparing for the Written Paper12 lessons
  1. 1Introduction
  2. 2Revision for the written paper
  3. 3Effective Exam Preparation Strategies
  4. 4How to prepare for the written paper
  5. 5Revision techniques and revision timetable
  6. 6Interactive approaches to H&C job roles
  7. 7Using quizzes to improve results
  8. 8Useful websites
  9. 9Preparing your students for the Unit 1 Exam
  10. 10Preparing students for exam day
  11. 11Activity - approaching the written paper
  12. 12Feedback
Section 8 Making the Course Accessible for all abilities and SEND16 lessons
  1. 1Introduction
  2. 2Teaching Unit 2 for lower abilities
  3. 3Revision for exams and Scaffolding for Controlled Assessment/NEA: Supporting SEN
  4. 4Tackling SEND learning issues in food lessons
  5. 5Working with Challenging Behaviour
  6. 6Teaching multiple needs in one classroom
  7. 7A day in the life of a Pupil Referral Unit (PRU)
  8. 8Planning to support low attainers and students with SEND
  9. 9MLD and slow working students
  10. 10Accessible Cookbooks
  11. 11Neurodiversity: Dyslexia
  12. 12Neurodiversity: Dyspraxia
  13. 13Neurodiversity: ADHD
  14. 14Access arrangements and reasonable adjustments (JCQ)
  15. 15Activity - Making the Course accessible action plan
  16. 16Feedback
Section 9 The Value of Knowledge Organisers4 lessons
  1. 1Introduction
  2. 2Knowledge Organisers for Independent Learning
  3. 3Activity - save time with existing resources
  4. 4Feedback
Section 10 Summary and Next Steps1 lessons
  1. 1Feedback and What's next?

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