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Level 1/2 Hospitality and Catering (Specification B)

Please note: Level 1/2 Hospitality and Catering Specification B will be withdrawn summer 2018.

The WJEC Level 1 / 2 Award in Hospitality and Catering (VQ) (QAN – 601/4544/4) has been designed to support learners in schools and colleges who want to learn about this vocational sector and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study. This further study would provide learners with the opportunity to develop a range of specialist and general skills that would support their progression to employment.

Employment in hospitality and catering can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists working for supermarket chains. All of these roles require further education and training either through apprenticeships or further and higher education. There are no formal entry requirements for this qualification. It is most likely to be studied by 14-16 year olds in schools alongside GCSEs.

Course Material

All course materials for are available on the related documents page.

Related Documents

Details of the course

View the Hospitality and Catering statement of purpose

Statement of purpose

Controlled Assignment

The external assessment for unit 1 (The Hospitality and Catering Industry) is now available to download on the secure site in the Question Paper download section

Get In Touch

Our subject specialists are on hand to answer any of your queries.

Subject Officer

Sean Williams
029 2026 5485
Email Sean

Subject Support Officer

Gemma Edwards
029 2026 5115
Email Gemma

Additional Contact Details


029 2026 5193


029 2026 5024

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Level 1-2 Hospitality and Catering (England and Wales centres)
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Level 1/2 Award in Hospitality and Catering Examiners' Report Summer 2017

Principal Examiners' Report

The Summer 2017 Principal Examiners' reports provide feedback on this Summer's examination series. The reports include helpful observations and commentary on the work produced for this series and can assist teachers in preparing their students for the next examination series.

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