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

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

Booking options

£160

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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

Course Content

Section 1 Welcome
  1. Introduction
  2. Join our Live On- Line meetings
Section 2 New to Teaching H&C
  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 9
  1. Introduction
  2. A Walk through Year 10 and 11
  3. How the course is taught in Year 10 (example 1)
  4. How the course is taught in Year 10 (example 2)
  5. Case Studies - Raising Achievement - Successful Strategies
  6. Introducing the H&C course during Year 9
  7. Activity - a quick scheme of work check
  8. Feedback
Section 4 A Walk Through Controlled Assessment
  1. Introduction
  2. Requirements of Controlled Assessment (2023-24 example)
  3. Preparing for this year's task (2024-25)
  4. Real life chefs and nutritionists bring task research to life
  5. The importance of nutrition
  6. Environmental issues in Hospitality
  7. How to prepare and send the sample to the board
  8. Activity - Creating mock task
  9. Feedback
Section 5 Developing a Real Working Environment
  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 assessments
  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 Paper
  1. Introduction
  2. Revision for the written paper
  3. How to prepare for the written paper
  4. Revision techniques and revision timetable
  5. Interactive approaches to H&C job roles
  6. Using quizzes to improve results
  7. Useful websites
  8. Preparing your students for the Unit 1 Exam
  9. Preparing students for exam day
  10. Activity - approaching the written paper
  11. Feedback
Section 8 Making the Course Accessible for all abilities and SEND
  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. Dyslexia
  12. Dyspraxia
  13. ADHD
  14. Access arrangements and reasonable adjustments (JCQ)
  15. Activity - Making the Course accessible action plan
  16. Feedback
Section 9 The Value of Knowledge Organisers
  1. Introduction
  2. Knowledge Organisers for Independent Learning
  3. Activity - save time with existing resources
  4. Feedback
Section 10 Summary and Next Steps
  1. Feedback and What's next?

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