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You are here: Hospitality and Catering GCSE

WJEC provides, and will continue to provide, GCSE Hospitality and Catering qualifications which meet the needs of teachers and the requirements of regulators in both England and Wales.

The specification offers a unique opportunity for candidates to develop their knowledge and extend their skills within hospitality and catering in a vocational context. It is a suitable qualification for those who want a broad background in this area and for those who wish to progress to further education. It will offer valuable preparation for those entering the world of work. The specification encourages the investigation and study of hospitality and catering in a variety of contexts and uses a range of assessment techniques to enable the candidate to respond through practical and investigative work.

NEW: WJEC linear GCSE Hospitality and Catering approved

In common with other awarding organisations, WJEC was recently asked to revise GCSE specifications to make the assessment linear.

We are pleased to announce that the WJEC linear GCSE specification in Hospitality and Catering has been approved by the regulators.

The subject content remains exactly the same. The only difference is that in linear specifications all examinations must be taken at the end of course. You may view the revised specification here.

Main points:

ALL centres in England will be required to use linear GCSE specifications from first award in 2014 (first teaching of two-year courses in September 2012).

In Wales, centres will be able to choose to follow either of the two options available for courses starting from September 2012:

  • linear specifications (first award summer 2014), where candidates sit all their examinations at the end of the course
  • existing unitised specifications where assessment may be taken in separate units at stages during the course as is currently the case

WJEC wishes to confirm that GCSE Hospitality and Catering will still be available in England from September 2012. The only change is to a linear specification (first award summer 2014).

NEW: GCSE Hospitality and Catering - Raw/UMS grade boundaries

Specification

Particular features of the current specification are the opportunity to study either

  • Single Award Catering, or
  • Single Award Hospitality, or
  • Double Award Hospitality and Catering
  • Examination opportunities January and June
  • Unit 2 examination available on-line

Key Documents

Controlled Assessment

Hospitality and Catering: for delivery from September 2012

Unit 1 - Catering skills related to food preparation and service

The controlled assessment is structured as follows:

Task 1 - (20%) Please note there is no change to task 1.

Candidates will choose one from the following bank of tasks.

  1. Chefs use a wide range of fruit and vegetables to add colour, flavour and texture to their menus. Using fruit and vegetables produce and serve four interesting dishes that would be popular with customers.
  2. There is a wide variety of dairy products available for chefs to use. Using dairy products produce and serve two sweet and two savoury dishes that could be included on a menu.
  3. Afternoon teas are very popular and are an excellent way for chefs to demonstrate their skills at producing baked products. Prepare, cook and serve four items, at least one of which must be savoury that could be offered as part of an afternoon tea menu.

Task 2 - (40%) The new task is highlighted in bold.

Candidates will choose one from the following bank of tasks. All tasks must cater for two covers.

  1. The local hotel in your area is holding an international week. As the trainee chef you have been invited to take part and have been asked to prepare a two-course meal from a country of your choice.
  2. Celebrity chefs have been promoting the importance of a healthy diet. As a school/college caterer you have been asked to produce and serve a two- course meal that would encourage healthy eating in the school/college restaurant.
  3. You have been selected to represent your school/college in the ‘Young Chef of the Year’ competition. You have been asked to plan, prepare and serve a two course meal for two covers suitable for customers with a specific dietary need.

(You must clearly indicate and justify the specific dietary need you intend to cater for.)

Unit 3: Hospitality skills related to events and functions: Event Based Task. (60%)

Candidates will complete an individual folio that records one planned and executed event chosen from the following: (no change from GCSE Specification 2009). The event must cater for a minimum of 10 people.

  1. Many charities rely on fund raising events. Research, plan and carry out a fund raising event.
  2. Celebrations of all kinds are often large events. Research, plan and carry out a celebratory event.
  3. Schools and colleges host many events during the year. Research, plan and carry out an event.

Resources

Continuing Professional Development

Dates for internal assessment standardising CPD for the next academic year will be published shortly. Examination review will be provided online; further details will be issued in due course.

For further information, please contact:

Allison Candy - Subject Officer 
Telephone: 029 2026 5093
E-mail: allison.candy@wjec.co.uk

Jeana Hayes - Subject Support Officer 
Telephone: 029 2026 5115
E-mail: jeana.hayes@wjec.co.uk

Electronic/On-line Examination

Laura Crook - E assessment Support Officer
Telephone: 029 2026 5328
E-mail: laura.crook@wjec.co.uk

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