WJEC Hospitality and Catering Level 1/2 Award · 2021. 1. 21. · LO1 Understand the environment in...

WJEC Hospitality and

Catering Level 1/2 Award

Areas of Assessment

Unit 1: Exam 1hr 30 minutes exam – The hospitality and catering industry

Unit 2: Controlled assessment 9 hours –Hospitality and catering in action

Exam

Tuesday 18th June 2019

9am-10.30am

LO1

Understand the environment in

which hospitality and catering

providers operate

A.C 1.1 Describe the structure of the

hospitality and catering industry

Types of providers

Types of service

Commercial establishments

Non-commercial catering establishments

Services provided

Suppliers

Where hospitality is provided at non-catering venues

Standards and ratings

Job roles in the industry: management, kitchen brigade, front of house, housekeeping, administration

WILF:

L2 Dist: Understand and explain in

detail a variety of sectors of the

industry and roles within it as well

as giving accurate examples.

L2 Merit: Understand and explain

a variety of sectors of the industry

and roles within it as well as giving

accurate examples.

L2 Pass: Understand and explain

some of the sectors of the industry


limited examples.



Types of service/ providers

Counter

Buffet

Table d’hote

Fast food

A la carte

Plated/ carvery

Services provided

Snacks

Full meals

Entertainment

Room service

Spas

Tasting/ pairing



Commercial

Hotels/ spas

Restaurants

Fast food

Sandwich bars

Motorway services

Vending machines

Events/ sports stadiums

Contract catering

Aero plane

Non-commercial

Hostels

Hospitals

Prisons

Armed forces

Schools

Suppliers

Meat (butcher)

Fishmonger

Fresh produce (dairy)

Green grocer (veg/ fruit)

Grocer (store food)

Frozen food (Brakes/ 3663)

Ratings

Michelin guide rosettes

Star rating hotels

Diamond rating guest houses

Tripadvisor (websites)



Job roles kitchen

Executive/ head chef

Sous chef

Chef de partie

Sauce chef

Pastry chef

Vegetable chef

Commis chef

Kitchen porter

Job roles front of house

Operations manager

Food and beverage

manager

Reception manager

Receptionist/

host(ess)

Waiter(ess)

Administration job roles

Finance manager

Stock controller

HR manager

Payroll manager

Sales manager





Types of providers

Types of service

Commercial establishments

Non-commercial catering establishments

Services provided

Suppliers

Where hospitality is provided at non-catering venues

Standards and ratings

Job roles in the industry: management, kitchen brigade, front of house, housekeeping, administration

WILF:








accurate examples.




limited examples.

A.C 1.1 Describe the structure of the hospitality and

catering industry – Think Harder, Achieve More

REMEMBER – Simply stating a fact

DESCRIBE – Adding some detail and/or

facts

EXPLAIN – Give reasons for its importance and

include specific technical terminology

JUSTIFY - Reinforce your answer with clear

examples

Today’s Revision Task

Together we are going to create a ‘Mind Map’ around AC1.1 – Structure of the H&C industry

WILF:








accurate examples.




limited examples.

A.C 1.1 Describe the structure of the hospitality and

catering industry – Think Harder, Achieve More

REMEMBER – Simply stating a fact

DESCRIBE – Adding some detail and/or

facts

EXPLAIN – Give reasons for its importance and

include specific technical terminology

JUSTIFY - Reinforce your answer with clear

examples

Revision Task

Answer the exam questions to the best of your ability and afterwards evaluate to identify areas for further revision in preparation for exam in June.

WILF:








accurate examples.




limited examples.

A.C 1.1 Describe the structure of the hospitality and catering industry – Think Harder,

Achieve More

Today’s Task

Answer the following exam questions based on AC1.1

1. There is a range of establishments in the H&C industry.

A) Name 2 types of establishments that provide residential accommodation.

B) Name 3 types of establishments that only provide food.

(5)

2. The Royal Hotel has decided to offer a buffet service for its New Year Party.

A) State 2 advantages of a buffet service to both the hotel and to the customer

(4)

3 There is a job vacancy for a Sous Chef in a large hotel, identify 2 responsibilities of a sous chef.

(2)

3. Vending is a form of food service often found in hospitals. State 3 benefits of having vending

machines in hospitals

(3)

Extended questions

4. There is a range of establishments that provide residential accommodation.

Describe the main features of each of the following.

A) Guest House

B) Luxury Hotel

C) Residential Care Home

(12)

5 . The Rossette symbol is used to indicate the consistent quality of food provided within the industry.

Explain why the Rosette award scheme is important to the chef, the establishment and the customer

(4)

WILF:





L2 Merit: Understand and explain a

variety of sectors of the industry


accurate examples.




limited examples.

Today’s TaskAnswer the following exam questions based on AC1.11. There is a range of establishments in the H&C industry.

A) Name 2 types of establishments that provide residential accommodation. B) Name 3 types of establishments that only provide food.

18th June 2009 (5)

2.The Royal Hotel has decided to offer a buffet service for its New Year Party.A) State 2 advantages of a buffet service to both the hotel and to the customer

20th January 2012 (4)

3There is a job vacancy for a Sous Chef in a large hotel, identify 2 responsibilities of a sous chef.20th January 2012 (2)

3.Vending is a form of food service often found in hospitals. State 3 benefits of having vending machines in hospitals


Extended questions4. There is a range of establishments that provide residential accommodation.

Describe the main features of each of the following.A)Guest House B) Luxury HotelC) Residential Care Home

20 May 2010 (12)

5 . The Rossette symbol is used to indicate the consistent quality of food provided within the industry. Explain why the Rosette award scheme is important to the chef, the establishment and the customer


A.C 1.2 Analyse the job requirements within

the hospitality and catering industry

Supply and demand

Jobs for specific needs

Rates of pay

Training

Qualifications and experience

Personal attributes

WILF:

L2 Dist: Explain in detail how individuals will be

successful in a variety of roles in the industry

and how these are adapted for different

demands.

L2 Merit: Explain how individuals will be

successful in a variety of roles in the industry

and how these are adapted for different

demands.

L2 Pass: Explain how individuals will be

successful in some roles in the industry and how

these are adapted for specific demands.

A.C 1.2 Analyse the job requirements within the

hospitality and catering industry: How would business demand change at the businesses below?

Receptionist

Numeracy/ literacy

Communication

Good time keeping

Deals well under pressure

Calming

Pleasant/ smile

Considerate

Bilingual

Sous chef

Initiative

Team worker

Leadership

Reliable

Hard working

Numeracy/ literacy

Adaptable

Attention to detail

Precise

Good time keeping

A.C 1.2 Analyse the job requirements within the hospitality and catering industry:

Personal attributes

TRAINING TYPES

• Apprenticeships –

introductory level

• Business

management

degree level –

management role

• In house progression

through business

• Food hygiene

• Administration/ use

of ICT

• Sales/ customer

service

How does the level of

training affect the rate

of pay?

A.C 1.3 Describe working conditions of

different job roles across the hospitality and

catering industry Different types of employment contracts

Permanent

Temporary/ seasonal

Zero hours

Working hours

Anti social

Flexible

Seasonal

Shift work

Rates of pay

Role dependent – managerial/ specialism

Salary/ hourly

Working conditions

Live in roles

Meals on duty

Staff rooms/ breaks

WILF:

L2 Dist: Explain several

characteristics of successful

employment in the industry and

how this adapts.

L2 Merit: Explain some


employment in the industry and

how this adapts.

L2 Pass: Explain some


employment in the industry.

A.C 1.2 & AC1.3 Job requirements and working conditions – Think Harder, Achieve More

Today’s Task

Answer the following exam questions based on AC1.2 & AC 1.3

1. Team work is important in all areas of the hospitality and catering industry.

A) Give two reasons why teamwork is important in the kitchen

B) Explain why it is important for the waiting staff to communicate with the chef throughout service.

(4)

2. B) A leader is an important part of a team. Describe the qualities that are needed to be a good team

leader

C) How should a team leader deal with a member of staff who refuses to work hygienically?

(8)

3 A) Star ratings are recognized quality awards within the hospitality industry. Name two other systems used to measure quality standards of service (2)

B) Describe the facilities that you would expect to find in a 4* hotel

(6)

Extended Answer Question

3. The Olympic Games were held in London. Visitors to the games stayed in 4 star hotels got to know the ‘front of house’ team.

A) State 3 ‘front of house’ job roles (3)

B) Discuss why a hotel receptionist needs to have a smart appearance. (3)

C) Assess how the role of the ‘front of house’ team ensured that the customers had a pleasant

and enjoyable stay. (8)

WILF:


detail job requirements and

working conditions of the industry

as well as giving accurate

examples.

L2 Merit: Understand and explain a

variety of job requirements and

working conditions within the

industry, as well as giving

accurate examples.


some job requirements and

working conditions within the

industry, as well as giving limited

examples.

Mark Scheme for AC1.2 & AC1.3

A.C 1.4 Explain factors affecting the success

of hospitality and catering providers

Costs

Profit

Economy

Environment

Technology

Emerging and innovative cooking techniques

Customer demographics and lifestyle expectations

Customer service and general service provision

Competition

Trends

Political factors

Media

WILF:

L2 Dist: Detailed explanation of

costs/ revenue making practices

of businesses and how these are

shown/ affected.

L2 Merit: Explanation of costs/

revenue making practices of

businesses and how these are

shown/ affected.

L2 Pass: Identification of costs/



shown/ affected.



Costs – The spending on the products/ operation of a business e.g.

Revenue – Money which a business takes in from sales from e.g.

Profit – the outcome from revenue subtracting the costs.

Economy – the entire business network across the industry/ country/ world.

Environment – the area around a business and the effect the business has on this.

Technology – the use of computers/ machines to develop a business (point of sale (P.O.S)/ Social media/ sales etc.)

Customer service and general service provision – see star rating sections

Competition – the businesses which compete for the same consumer sales (Unique selling point -USP)

Trends – food/ seasonal trends

Political factors – how does this affect the sales (travel/ passports/ Brexit/ value currency etc.)

Media – how does this affect the people travelling to the area e.g. Salisbury response to Novichok poisoning

‘Managing costs is a critical

factor in a hotel's success.

Most hotels vary their rates according to high and low

seasons. Additionally, the

establishment of a loyalty

program enables hotels to lower rates for repeat guests while

charging different rates for

others.’ (Source: Bizlink)



Emerging and innovative

cooking techniques

E.g. Sous vide –

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath.

Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.

Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.

Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.

Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.

Customer demographics

and lifestyle expectations

Age groups – people living longer

Families/ single travelers

Business guests

Active lifestyle/ relaxation breaks

Technology available

Holistic therapies e.g. Wellness/ spas/ mindfulness



Costs

Profit

Economy

Environment

Technology

Emerging and innovative cooking techniques

Customer demographics and lifestyle expectations

Customer service and general service provision

Competition

Trends

Political factors

Media

WILF:


costs/ revenue making practices

of businesses and how these are

shown/ affected.

L2 Merit: Explanation of costs/



shown/ affected.

L2 Pass: Identification of costs/



shown/ affected.

LO2Understand how hospitality and

catering provision operates

A.C 2.1 Describe the operation of the

kitchen

Layout

Work flow

Operational activities

Equipment & materials

Stock control

Documentation and administration

Staff allocations

Dress code

Safety and security

WILF:

L2 Dist: Clear explanation of

the workings of a kitchen and

why areas operate in such a

way.

L2 Merit: Explanation of the

workings of a kitchen and why

areas operate in such a way.

L2 Pass: Explanation of the

workings of a kitchen and the

different areas commonly

shown.

STARTER: Draw a typical worker in the kitchen

and explain why they wear certain clothing.

A.C 2.1 Describe the operation of the kitchen

Task: Draw

the layout

of a

kitchen

and

annotate

the

different

areas.

BISCUIT FACTORY/ PIZZA PRODUCTION

Mass manufacture of

biscuits/ pizza with each

student having a role as part

of a conveyor batch

production.

WILF:

L2 Dist: Detailed evaluation of the different areas of

a kitchen and what attributes employees are

required to have.

L2 Merit: Some evaluation of the different areas of

a kitchen and what attributes employees are

required to have.

L2 Pass: Basic explanation of the workings of a

kitchen and the different areas commonly shown.

Kitchen Entrance

Deliveries in

Food and

equipment

checked and

stored

Food preparation

area - Ingredients

weighed

Cooking area.

Product = biscuits

made & baked

Product plated up

for serving

Product (biscuits)

served to

customers

Dirty dishes and

waste back into

kitchen

Washing up area

- pots washed

Kitchen waste

and recycling

collections

A.C 2.2 Describe the operation of front of house

Layout

Work flow

Operational activities

Equipment & materials

Stock control

Documentation and administration

Staff allocations

Dress code

Safety and security

STARTER: Draw a typical worker in the restaurant front of

house and explain why they wear certain clothing.

WILF:

L2 Dist: Clear explanation of

the workings of a restaurant

and why areas operate in

such a way.

L2 Merit: Explanation of the

workings of a restaurant and

why areas operate in such a

way.

L2 Pass: Explanation of the

workings of a restaurant and

the different areas commonly

shown.

A.C 2.2 Describe the operation of front of house

Task: Draw the layout of

a restaurant and

annotate the different

areas.

A.C 2.3 Explain how hospitality and catering

provision meets customer requirements

Customer

Leisure

Business/ corporate

Local residents

Requirements

Customer needs

Customer expectations

Customer trends

Equality

Customer rights

WILF:


several reasons why

consumers use different

hospitality and catering

businesses and how their

needs change.

L2 Merit: Detailed explanation

of why consumers use different



needs change.

L2 Pass: Explanation of reasons

why consumers use different



needs change. STARTER: Why do guests use Hospitality and Catering businesses?

LO1 & LO2 REVIEW

LO1: Understand the environment in which hospitality and catering providers operate



A.C 1.2 Analyse the job requirements

within the hospitality and catering industry

A.C 1.3 Describe working conditions of

different job roles across the hospitality

and catering industry

A.C 1.4 Explain factors affecting the

success of hospitality and catering

providers

LO2: Understand how hospitality and catering provision operates

A.C 2.1 Describe the operation of the

kitchen

A.C 2.2 Describe the operation of

front of house

A.C 2.3 Explain how hospitality and

catering provision meets customer

requirements

WILF:

L2 Dist: Detailed understanding of all AC with clear explanations.

L2 Merit: Understanding of all AC with clear explanations.

L2 Pass: Understanding of most AC with some explanation.

LO1 & LO2 MOCK

Start:

Finish:

Answer all questions

Look at number of marks

Explain why, why, why?

Review answers at the end

LO3Understand how hospitality and

catering provision meets health and

safety requirements

A.C 3.1 Describe personal safety

responsibilities in the workplace

Responsibilities of employees and employers

in relation to:

Health and safety at work act

Reporting of injuries, diseases and dangerous

occurrences regulations (RIDDOR)

Control of substances hazardous to health

(COSHH)

Manual handling operations regulations

Personal protective equipment at work

regulations (PPER)

WILF:

L2 Dist: Clear detailed explanation of legislation, how it affects

hospitality and catering businesses

and who is responsible for each

area.

L2 Merit: Clear explanation of legislation, how it affects hospitality

and catering businesses and who is

responsible for each area.

L2 Pass: Basic explanation of legislation, how it affects hospitality



A.C 3.1 Describe personal safety responsibilities in the workplace


An Act to make further provision for securing the health, safety and welfare of persons at work, for protecting others against risks to health or safety in connection with the activities of persons at work, for controlling the keeping and use and preventing the unlawful acquisition, possession and use of dangerous substances, and for controlling certain emissions into the atmosphere; to make further provision with respect to the employment medical advisory service; to amend the law relating to building regulations, and the Building (Scotland) Act 1959; and for connected purposes.


Reporting of injuries, diseases and dangerous occurrences regulations (RIDDOR)

‘The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013,

often known by the acronym RIDDOR, is a 2013 statutory instrument of

the Parliament of the United Kingdom. It regulates the statutory obligation to

report deaths, injuries, diseases and "dangerous occurrences", including near misses,

that take place at work or in connection with work.’ (source: Wikipedia)

Task:

a) What are examples of situations which need

reporting due to RIDDOR regulations?

b) Who is responsible for reporting these issues?


Control of substances hazardous to health (COSHH)


Personal protective equipment at work regulations (PPER)

TASK: What is the PPE here?

A.C 3.1 Describe personal safety

responsibilities in the workplace

Responsibilities of employees and employers

in relation to:


Reporting of injuries, diseases and dangerous

occurrences regulations (RIDDOR)

Control of substances hazardous to health

(COSHH)


Personal protective equipment at work

regulations (PPER)

WILF:

L2 Dist: Clear detailed explanation of legislation, how it affects

hospitality and catering businesses

and who is responsible for each

area.

L2 Merit: Clear explanation of legislation, how it affects hospitality



L2 Pass: Basic explanation of legislation, how it affects hospitality



A.C 3.2 Identify risks to personal safety in


Risks:

To health

To security

Level of risk (low/middle/high)

Relation to employers, employees,

suppliers, customers

WILF:

L2 Dist: Clear identification of appropriate risks in the industry and

explanation of control measures for

safety and security.

L2 Merit: Identification of appropriate risks in the industry and

control measures for safety and

security.

L2 Pass: Identification of appropriate risks in the industry and

some control measures for safety

and security.

A.C 3.2 Identify risks to personal safety in the hospitality and catering industry

TASK: What are the risks here?


Security in hospitality and catering industry

TASK: What are the security issues

associated with each picture?


Risk assessment to employers, employees, customers and suppliers

Task:

Write a risk assessment for a:

a) A chef

b) A waiter/ess

c) A barperson

A.C 3.2 Identify risks to personal safety in


Risks:

To health

To security

Level of risk (low/middle/high)

Relation to employers, employees,

suppliers, customers

WILF:

L2 Dist: Clear identification of appropriate risks in the industry and

explanation of control measures for

safety and security.

L2 Merit: Identification of appropriate risks in the industry and

control measures for safety and

security.

L2 Pass: Identification of appropriate risks in the industry and

some control measures for safety

and security.

A.C 3.3 Recommend personal safety control

measures for hospitality and catering provision

Control measures for employee's

Entry/ exit doors

Warning signs – wet floor etc.

Non-slip/ steel toe cap shoes/ boots

Aprons/ chefs jackets (flame retardant)

Training on equipment/ practices

CCTV

Pests/ contamination

Name/ security badges – VIP guests etc.

Control measures for customers

Splash guards (carvery/ buffet)

Plastic handles

Refrigerated cabinets

EHO inspections/ Fire marshal inspections

WILF:

L2 Dist: Detailed explanations of how control measures minimise risks in the industry to

customers and employers.

L2 Merit: Explanations of howcontrol measures minimise risks

in the industry to customers

and employers.

L2 Pass: Explanations of howsome control measures

minimise risks in the industry to

customers and employers.

LO4

Know how food can cause ill

health

A.C 4.1 Describe food related causes of ill health

Bacteria – naturally present, develop to dangerous levels e.g. (4.4)

Microbes – groups of microscopic objects which cause poisoning e.g. fungi

Chemicals – chemical contamination e.g.

Metals – physical contamination e.g.

Poisonous plants – immediate reaction

Allergies – immediate reaction e.g.

Intolerances – delayed reaction e.g.

WILF:

L2 Dist: Detailed explanation of several causes of food bourn ill health and

how these can be prevented.

L2 Merit: Some explanation of several causes of food bourn ill health and


L2 Pass: Basic explanation of several causes of food bourn ill health and


A.C 4.2 Describe the role of the

Environmental Health Officer (EHO)

Enforcing environmental health laws

Responsibilities:

Inspecting businesses for food safety standards

Follow up complaints

Follow up outbreaks of food poisoning

Collecting samples for testing

Giving evidence in prosecutions

Maintaining evidence

Submitting reports

WILF:

L2 Dist: Clear explanation of the varied roles of an EHO and

explanation of their powers.

L2 Merit: Explanation of the varied roles of an EHO and

explanation of their powers.

L2 Pass: Explanation of the varied roles of an EHO and

identification of their powers.

TASK: Describe a daily plan of an environmental health officer in Sheffield.

A.C 4.3 Describe food safety legislation

Food safety act

Food safety (general food hygiene

regulations)

Food labelling regulations

WILF:

L2 Dist: Understand and explain with examples the different legislation

which covers the industry and

provision of food.

L2 Merit: Understand and explain with examples most of the different

legislation which covers the industry

and provision of food.

L2 Pass: Understand with examples most of the different legislation


provision of food.


Food safety act Main food safety and consumer protection offences created by the Food Safety Act 1990

Section 7 -rendering food injurious to health by:

adding an article or substance to the food

using an article or substance as an ingredient in the preparation of the food

abstracting any constituent from the food

subjecting the food to any process or treatment

with the intention that it shall be sold for human consumption

Section 14 - selling to the purchaser’s prejudice any food which is not of the nature or substance or quality demanded by the purchaser.

Section 15 -falsely describing or presenting food.

Under section 20, if the commission of an offence is due to the act or default of another person, the other person is guilty of the offence.

Under section 21 in proceedings for an offence under the provisions of Part 2 of the Act -which includes the offences listed above - it is a defence for a food business operator to prove that he took all reasonable precautions and exercised due diligence to avoid the commission of the offence.


Food safety (general food hygiene regulations)

Food hygiene legislation is closely related to the legislation on the general

requirements and principles of food law but specifically concerns the

microbiological safety of food.

The legislation lays down the food hygiene rules for all food businesses,

applying effective and proportionate controls throughout the food chain,

from primary production to sale or supply to the food consumer.



https://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#list-the-ingredients

Contents

Labelling pre-packed food

Add information about country of origin and special storage conditions

Label allergens

List the ingredients

Give a quantitative ingredients declaration (QUID)

Show the ‘best before’ or ‘use by’ date

Show the name and address of the food business operator

Give nutritional information

Tell the consumer about certain ingredients

https://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#list-the-ingredientshttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#labelling-pre-packed-foodhttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#add-information-about-country-of-origin-and-special-storage-conditionshttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#label-allergenshttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#list-the-ingredientshttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#give-a-quantitative-ingredients-declaration-quidhttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#show-the-best-before-or-use-by-datehttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#show-the-name-and-address-of-the-food-business-operatorhttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#give-nutritional-informationhttps://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#tell-the-consumer-about-certain-ingredients


Food safety act

Food safety (general food hygiene

regulations)


WILF:

L2 Dist: Understand and explain with examples the different legislation


provision of food.

L2 Merit: Understand and explain with examples most of the different

legislation which covers the industry

and provision of food.

L2 Pass: Understand with examples most of the different legislation


provision of food.

A.C 4.4 Describe common types of food poisoning

Campylobacter – raw meat

Salmonella – raw chicken and bacon, eggs

E-Coli – mince beef

Clostridium perfringens – vegetables/ salad

Listeria – soft cheese/ pate

Bacillus cereus – rice spores

Staphylococcus aureus – skin, nose and throat

WILF:

L2 Dist: Specific explanation of different types of food poisoning and discussions of how these

are prevented.

L2 Merit: Explanation of different types of food poisoning and discussions of how these are

prevented.

L2 Pass: Explanation of different types of food poisoning and how these are prevented.

Task:1. What are the different types of food poisoning bacteria, how are they caused and

prevented?

2. Temperatures: What temperature should a fridge/ freezer operate at? How long should

food be cooled down for? What should food be reheated to? What is the hot-holding

temperature?

3. How is a temperature probe used?

4. Where should raw meat be stored? Why?

5. Why is dry food not kept on the floor of storerooms?

A.C 4.4 Describe common types of food poisoning

A.C 4.5 Describe the symptoms of food

induced ill health

Visible symptoms

Signs

Non-visible symptoms

Length of time until symptoms appear

Duration of symptoms

Intolerances

Allergies

Food poisoning

WILF:

L2 Dist: Clear, detailed explanation and differentiation between

symptoms of various food poisoning

types and their effects on

individuals.

L2 Merit: Clear explanation and differentiation between symptoms

of various food poisoning types and

their effects on individuals.

L2 Pass: Basic explanation and differentiation between symptoms

of various food poisoning types and

their effects on individuals.

Organism

Common

Name of

Illness

Onset Time

After

Ingesting

Signs & Symptoms Duration Food Sources

Bacillus cereusB. cereus food poisoning

10-16 hrs Abdominal cramps, watery diarrhea, nausea 24-48 hours Meats, stews, gravies, vanilla sauce

Campylobacter

jejuniCampylobacteriosis

2-5 daysDiarrhea, cramps, fever, and vomiting; diarrhea may be bloody

2-10 daysRaw and undercooked poultry, unpasteurized milk,contaminated water

Clostridium

botulinumBotulism 12-72 hours

Vomiting, diarrhea, blurred vision, double vision, difficulty in swallowing, muscle weakness. Can result in respiratory failure and death

VariableImproperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil

Clostridium

perfringens

Perfringensfoodpoisoning

8–16 hours Intense abdominal cramps, watery diarrheaUsually 24

hours

Meats, poultry, gravy, dried or precooked foods, time and/or temperature-abused foods

E. coli O157:H7

Hemorrhagic colitisor E. coli O157:H7 infection

1-8 days

Severe (often bloody) diarrhea, abdominal pain and vomiting. Usually, little or no fever is present. More common in children 4 years or younger. Can lead to kidney failure.

5-10 days

Undercooked beef (especially hamburger), unpasteurized milk and juice, raw fruits and vegetables (e.g. sprouts), and contaminated water

Listeria

monocytogenesListeriosis

9-48 hrs for

gastro-

intestinal

symptoms,

2-6 weeks

for invasive

disease

Fever, muscle aches, and nausea or diarrhea. Pregnant women may have mild flu-like illness, and infection can lead to premature delivery or stillbirth. The elderly or immunocompromised patients may develop bacteremia or meningitis.

VariableUnpasteurized milk, soft cheeses made with unpasteurized milk, ready-to-eat deli meats

Salmonella Salmonellosis 6-48 hours Diarrhea, fever, abdominal cramps, vomiting 4-7 daysEggs, poultry, meat, unpateurized milk or juice, cheese, contaminated raw fruits and vegetables

Staphylococcus

aureus

Staphylococcal food poisoning

1-6 hoursSudden onset of severe nausea and vomiting. Abdominal cramps. Diarrhea and fever may be present.

24-48 hoursUnrefrigerated or improperly refrigerated meats, potato and egg salads, cream pastries

A.C 4.5 Describe the symptoms of food

induced ill health

LO5

Be able to propose a hospitality and

catering provision to meet specific

requirements

A.C 5.1 Review options for hospitality and

catering provision

Summarise different options

Advantages/ disadvantages

of options

Use of supporting

information which justify how

this meets specified needs

WILF:

L2 Dist: Explanation of how a hospitality business can be

successful in a given

environment and several

reasons why.

L2 Merit: Explanation of how a hospitality business can be


environment and some

reasons why.

L2 Pass: Identification of how a hospitality business can be


environment.

Task:

a) What different hospitality and catering options

are there?

b) What affects the decision as to what business to

operate?

A.C 5.2 Recommend options for hospitality

provision

Propose ideas

Justify decisions in relation to

specific needs

Use of supporting

information e.g. structured

proposal

WILF:

L2 Dist: Extensive range of ideas on different food choices and several

ideas how businesses can be improved.

L2 Merit: Range of ideas on different food choices and several ideas how

businesses can be improved.

L2 Pass: Range of ideas on different food choices and some ideas how

businesses can be improved.

Task:

a) What influences the food we decide to eat?

b) What are different special diets in food?

c) How can businesses be improved?

a) Cultural

b) Special events

c) Trends/ diets

Revision sessions

4/06/19 1pm-3pm

11/06/19 1pm-3pm

Exam

Tuesday 16th June 2020

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WJEC Hospitality and Catering Level 1/2 Award · 2021. 1. 21. · LO1 Understand the environment in...

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