Foundation Hospitality and Catering
WJEC Foundation Hospitality and Catering is a two unit, practical Entry Level and Level 1 qualification for learners aged 14 to 16, assessed through teacher-set portfolios marked in centre. Literacy runs through every task: learners follow recipes and instructions, read short scenarios, name and label equipment and food groups, explain food safety in writing, make simple guides and posters, speak and listen to customers during service and reflect on their own performance. Numeracy is practical and sits in Unit 2: accurate weighing and measuring, portion control, timing practical work, checking dates for safe storage and reading the Eatwell Guide. Key Stage 3 should build clear spoken customer service and accurate weighing and measuring with the right units.
- Awarding body
- WJEC
- Level
- Entry Level and Level 1
- First taught
- September 2027
- Amount of literacy work
- Medium
- Amount of numeracy work
- Low
- Specification
- Open the specification
- Next step up
- VCSE Hospitality and Catering, Level 1 and Level 2
How this qualification is assessed
- Unit 1: Introduction to the Hospitality and Catering Industry, including Food Safety and Food Hygiene: Centre marked non-examination assessment, portfolio of evidence, maximum assessment time 9 hours (typically 7 to 9 hours), 36 guided learning hours, 36 points of the 104 qualification points, teacher-set tasks assessed in centre and moderated by WJEC, first available summer 2028
- Unit 2: Hospitality and Catering in Action: Centre marked non-examination assessment, portfolio of evidence, maximum assessment time 21 hours (typically 19 to 21 hours), 84 guided learning hours, 68 points of the 104 qualification points, teacher-set practical and scenario tasks assessed in centre and moderated by WJEC, first available summer 2029
Skills that use Conceptual understanding
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Checking dates and stock rotation in food storage
Safe food storage in Unit 1 includes checking use by dates, first in first out stock rotation and the correct storage areas for chilled, frozen and dry foods. Level 1 learners explain four safe food storage practices in a hospitality and catering setting.
Numeracy: Measurement, Strategic competence, Conceptual understanding
Getting pupils ready
- Year 7
- Pupils sort food packets by use by date, oldest first, and say which must be used today.
- Year 8
- Pupils check the dates on a box of food room stock against a calendar and work out how many days each item has left.
- Year 9
- Pupils run a first in, first out check on a mock fridge, record dates in a table and decide which items to use, move or throw away.
Show the specification wording and the LNF statements
Where it is in the specification: Unit 1, LO1.3 content, page 15; Unit 1, assessment criterion 1.3.3, page 17
“correct storage areas for chilled, frozen and dry foods”
Progression step 3
I can use and interpret calendars, timetables and schedules to plan events and activities, and make calculations as part of the planning journey.
Progression step 4
I can identify, measure or obtain required information to complete the task.
I can interpret answers within the context of the problem and consider whether answers, including calculator, analogue and digital displays, are sensible.
Good to know
- Appendix A maps Literacy listening, reading, speaking and writing to "All sections" of both units, and Developing Mathematical Proficiency to LO1.2, LO1.3, LO2.3, LO2.4 and LO2.5 (Appendix A, pages 43 and 44).
- There is no written examination and no marks for spelling, punctuation and grammar. Each criterion is marked at four levels, from "Entry 1 with a high level of support" to Level 1 independently (Unit 1, page 16), and Entry 1 learners can respond "using a picture or verbal response" (page 16).
- Spoken work counts: evidence includes "teacher observation", "teacher/assessor questioning" that may be "written or oral", and "video/audio recordings" (Section 3.3, pages 35 and 36).
- Entry 1 support may include "verbal, visual and practical assistance, use of symbols, or assistive technology" (Section 3.4, page 36), and Level 1 learners may get advice on "planning and structuring their answers" (page 37).
- Unit 2 needs "weighing scales" and "measuring jugs" among the utensils taught (page 23), and centres must provide "a suitably equipped kitchen environment" (page 22).
Links with other qualifications
The Foundation leads directly into the WJEC VCSE Hospitality and Catering, which the specification names as a progression route. Both share safe and hygienic food preparation and cooking, food storage and contamination control, presenting dishes, customer service and reflecting on practical work. The VCSE steps these up: learners sit an on-screen multiple-choice food safety test, plan and cost dishes or events from an annual brief, keep temperature records and promote an event with digital media, where the Foundation asks only for photographed and digitally submitted portfolio evidence. The nutrition, Eatwell Guide and cooking skills content also links with GCSE Food and Nutrition, and the customer service work with the WJEC Skills for Work units named in the specification.
Source: WJEC Entry Level/Level 1 Foundation Hospitality and Catering specification, approved by Qualifications Wales, teaching from September 2027, for award from 2029 (© WJEC CBAC Ltd 2026).