LNF Cymru Literacy and numeracy for Wales

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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 Measurement

  1. Weighing and measuring ingredients accurately

    Assessed: In coursework (non-examination assessment, NEA)

    LO2.3 requires accurate weighing of dry ingredients and measuring of liquids with appropriate equipment, and Level 1 adds standard techniques. Example tasks name zeroing scales, eye level liquid measurement and using standard units, and the equipment list includes measuring jugs, weighing scales and measuring spoons.

    Numeracy: Measurement, Communicating with symbols

    Getting pupils ready

    Year 7
    Pupils weigh 100 g of flour on digital scales after pressing zero and measure 150 ml of milk in a jug at eye level.
    Year 8
    Pupils read the scale on a dial weighing scale and a jug marked in 50 ml steps to measure ingredients for scones, recording each amount with its unit.
    Year 9
    Pupils measure ingredients for a two dish practical, using grams, millilitres and measuring spoons, and check one another's readings before cooking.
    Show the specification wording and the LNF statements

    Where it is in the specification: Unit 2, LO2.2 and LO2.3 content, pages 23 and 24; Unit 2, assessment criterion 2.3.3, page 28; Unit 2, Examples of tasks LO2.3, page 31

    “demonstrate accurate weighing of dry ingredients and accurate measuring of liquids”
    Progression step 3

    • I can read and interpret scales or divisions on a range of measuring instruments.

    • I can record measurements in different ways, e.g. 1.3kg = 1kg 300g, 4.2cm = 4cm 2mm.

    Progression step 4

    • I can read and interpret scales on a range of measuring instruments.

    • I can use appropriate notation, symbols and units of measurement, including compound measures.

  2. Using timers and managing time in practical work

    Assessed: In coursework (non-examination assessment, NEA)

    Unit 1 teaches that timers help prevent burning and food waste and that food should be checked while cooking. In Unit 2, Level 1 tasks include sequencing preparation steps for efficiency and producing a complete food outcome within the session, which means estimating and keeping track of cooking times.

    Numeracy: Measurement, Strategic competence

    Getting pupils ready

    Year 7
    Pupils set a kitchen timer for 12 minutes when cooking biscuits and read the clock to say what time they will be ready.
    Year 8
    Pupils plan a 50 minute practical in a simple time plan, working back from the end of the lesson to find when the oven must go on.
    Year 9
    Pupils write a time plan for cooking two dishes at once, note start and finish times for each step, then compare planned and actual times.
    Show the specification wording and the LNF statements

    Where it is in the specification: Unit 1, LO1.2 content, page 14; Unit 2, Examples of tasks LO2.2 and LO2.4, pages 31 and 32

    “knowing that timers help prevent burning and also prevent food waste”
    Progression step 3

    • I can read and use analogue and digital clocks.

    • I can carry out practical activities involving timed events and explain which unit of time is the most appropriate.

    Progression step 4

    • I can prioritise and organise the relevant steps needed to complete the task or reach a solution.

  3. Checking dates and stock rotation in food storage

    Assessed: In coursework (non-examination assessment, NEA)

    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

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).