Booking options
£160
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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
course Content
10 sections•79 lessons
Section 1 Welcome2 lessons
- 1Introduction
- 2Join our Live On- Line meetings
Section 2 New to Teaching H&C5 lessons
- 1Introduction
- 2Introducing the 2022 course (WJEC)
- 3New to teaching H&C? A Quick Overview
- 4Introducing Vocational Courses in your School
- 5Activity - is your school ready for a 'vocational' course?
Section 3 Example Schemes of Work for Year 11, Year 10 and Year 98 lessons
- 1Introduction
- 2A Walk through Year 10 and 11
- 3How the course is taught in Year 10 (example 1)
- 4How the course is taught in Year 10 (example 2)
- 5Case Studies - Raising Achievement - Successful Strategies
- 6Introducing the H&C course during Year 9
- 7Activity - a quick scheme of work check
- 8Feedback
Section 4 A Walk Through Controlled Assessment10 lessons
- 1Introduction
- 2Requirements of Controlled Assessment (2023-24 example)
- 3Preparing for this year's task (2024-25)
- 4Real life chefs and nutritionists bring task research to life
- 5The importance of nutrition
- 6Environmental issues in Hospitality
- 7Marking and Moderation
- 8How to prepare and send the sample to the board
- 9Activity - Creating mock task
- 10Feedback
Section 5 Developing a Real Working Environment13 lessons
- 1Introduction
- 2Providing a real working environment
- 3Engaging Year 10 content
- 4Competitions, Industry and local support to help you
- 5Competitions and Awards
- 6Activity: Making teaching vocationally relevant
- 7Authentic learning
- 8Job Roles in Industry
- 9Junior or Young Chefs Academies
- 10Teaching unforgettable EHO
- 11Bringing the industry to Life - with videos
- 12Activity - make the most of your local links
- 13Feedback
Section 6 Managing practical lessons and assessments8 lessons
- 1Introduction
- 2Top Tips - for first time practical assessments
- 3What are High Level Skills?
- 4Improving your teaching of High Level Skills
- 5Presentation techniques and upskilling dishes
- 6Improving your teaching of presentation techniques
- 7Activity - WJEC Observation Record
- 8Feedback
Section 7 Preparing for the Written Paper12 lessons
- 1Introduction
- 2Revision for the written paper
- 3Effective Exam Preparation Strategies
- 4How to prepare for the written paper
- 5Revision techniques and revision timetable
- 6Interactive approaches to H&C job roles
- 7Using quizzes to improve results
- 8Useful websites
- 9Preparing your students for the Unit 1 Exam
- 10Preparing students for exam day
- 11Activity - approaching the written paper
- 12Feedback
Section 8 Making the Course Accessible for all abilities and SEND16 lessons
- 1Introduction
- 2Teaching Unit 2 for lower abilities
- 3Revision for exams and Scaffolding for Controlled Assessment/NEA: Supporting SEN
- 4Tackling SEND learning issues in food lessons
- 5Working with Challenging Behaviour
- 6Teaching multiple needs in one classroom
- 7A day in the life of a Pupil Referral Unit (PRU)
- 8Planning to support low attainers and students with SEND
- 9MLD and slow working students
- 10Accessible Cookbooks
- 11Dyslexia
- 12Dyspraxia
- 13ADHD
- 14Access arrangements and reasonable adjustments (JCQ)
- 15Activity - Making the Course accessible action plan
- 16Feedback
Section 9 The Value of Knowledge Organisers4 lessons
- 1Introduction
- 2Knowledge Organisers for Independent Learning
- 3Activity - save time with existing resources
- 4Feedback
Section 10 Summary and Next Steps1 lessons
- 1Feedback and What's next?
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