“Creativity is an inherent human quality of the highest order. When we create, we become more than the sum of our parts.”Yanni
Qualification - BTEC Tech Award
Exam Board - Pearson
Method of Assessment - 40%Exam 60% controlled assessment
This is a practical introduction to the life and work in engineering. Students will delve deeper into how engineering sectors work, develop core engineering skills including drilling, turning, milling and using new technologies. Students will develop an understanding of the design process and put what they have learnt into practise by designing and making an engineering product.
Component 1 Exploring engineering sectors and design applications (30%)
The aim is to get to know industry sectors, how they work together to solve problems and apply related skills to a design product. Students will explore different sectors, investigate organisations, discover more about manufacturing and build their knowledge through a design project.
Component 2 Investigating an engineering product (30%)
The aim is to explore types of materials, components and processes used to make products, then reproduce and test a product. You will learn why certain materials are selected, investigate how products are made, identify safe working practises, develop observational skills and create production plans.
Component 3 Responding to an engineering brief (40%)
This component builds on the knowledge and skills you have learned in Components 1 and 2
You will be given engineering briefs with problems you need to respond to. Your response will include possible solutions that you will test against the brief. You will be given the opportunity to carry out tests, collect and analyse data, reflect on your findings, consider any issues, and suggest solutions
Qualification - Level 1/2 Award
Exam Board - WJEC
Method of Assessment - Internally assessed project and Externally assessed project
The hospitality and catering sector includes all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues; businesses where hospitality and catering is not their primary service but is increasingly important to their success. According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age group, according to a report by People 1st.
The WJEC Level 1/2 Award in Hospitality and Catering 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.
The WJEC Level 1/2 Award in Hospitality and Catering is made up of two mandatory units:
Unit 1 The Hospitality and Catering Industry (External assessment)
Unit 2 Hospitality and Catering in Action (internal assessment)
Learners must complete both units. This structure has been designed to develop in learners the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, learners will also have the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management.
This course will equip you with a thorough understanding of performing arts, Acting and Theatre. You will also develop highly tuned analytical and creative skills and an ability to communicate effectively with others.
You will gain a clear and practical understanding of how theatre has developed over the centuries and how companies and practitioners have influenced each other.
You will also monitor and develop your own performance skills throughout a series of workshops, rehearsals and performances.
The course is made up of three units and is 100% coursework.
The units listed below are provisional on staffing, and student’s previous experience and skills.
Unit 7: Performing to an Audience. This is a compulsory unit consisting of realisation of rehearsed performance work to a live audience. It is the culmination of prior training, skills development and rehearsal work applied in the relevant performance discipline.
Unit 18: Auditions for Actors
Unit 19: Principles of Acting
Unit 21: Drama improvisation
Unit 14: Musical Theatre performance
Unit 30: Singing Skills for Actors and Dancers
“ It allows me to explore my creative side”
“It’s challenging but worth it”
“I love it!”
“I have learnt that there is more to Theatre than I first thought”