Dyke House Sports & Technology College

Attainment and Achievement through Creativity, Collaboration and Character

Food Technology


WJEC Level 1/2 Hospitality and Catering (Specification A)

Examination Criteria:

Course work accounts for 60% of this award. Students will produce a piece of course work that has to be submitted in year 2 of the 2 year GCSE course. The course work submission will be made up of a single portfolio called Hospitality in Action. The outcome of the course work is for learners to safely plan, prepare, cook and present nutritional dishes.

The end examination accounts for the remaining 40% of the GCSE award. It is a 1 hour and 30 minutes long on-line examination which tests students, knowledge and understanding of the hospitality and catering industry.

Grading Structure: Level 1 Pass to Level 2 Distinction.

Exam board Website: http://www.wjec.co.uk/qualifications/hospitality-a...

Course Specification: WJEC Level 1/2 Hospitality and Catering (Specification A)

Progress 8 Slot: Open Slot

Head of Strand: Miss S King

Course Description

In years 7 and 8, students study DT for 1 period per week, gaining knowledge and understanding in all DT material areas prior to the guided pathway options at the end of year 8.

This subject is extremely enjoyable for students who enjoy working in a kitchen to prepare high quality food outcomes. Assessment is based on planning and making good quality food outcomes with good nutritional value in the human diet.


This is a GCSE equivalent subject which is useful for students wishing to study in a range of post 16 / A-Level / degree courses. It will benefit students who wish to study any hospitality or catering courses, and it is extremely useful for a variety of careers:

  • Hospitality
  • Catering
  • Nutritionist
  • Sports Scientists
  • Teaching

Useful Resource links: http://www.wjec.co.uk/qualifications/qualification...

KS3 Food Technology

Students will have an 18 week-long course based on making a range of nutritional food outcomes. This will take place in years 7 and 8. Skills will be developed in nutrition, health and hygiene, food preparation, and planning. Students can then pick our food option in the year 8 options process in preparation for our 2 years long course in key stage 4.