Hospitality and Catering GCSE
The current GCSE Hospitality and Catering 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.
Qualification End Dates
GCSE Hospitality and Catering: Single Award Catering will be awarded for the last time in Summer 2017.
GCSE Hospitality and Catering: Double Award will be awarded for the last time in Summer 2017.
GCSE Hospitality will be awarded for the last time in Summer 2018.
For centres in Wales: Approved WJEC GCSE Food and Nutrition (for teaching from 2016)
WJEC has developed a reformed GCSE Food and Nutrition qualification, regulated by Qualifications Wales, for teaching from 2016. This qualification meets regulatory requirements in Wales and has been approved by Qualifications Wales: it is not available to centres in England. View the GCSE Food and Nutrition page for details.
For centres in England
Through our Eduqas brand, WJEC has developed a GCSE (9-1) Food Preparation and Nutrition qualification, accredited by Ofqual, for teaching from 2016. The qualification is designed to meet regulatory requirements in England. The specification and resources can be found on the Eduqas GCSE Food Preparation and Nutrition page.
WJEC is pleased to offer the following alternative qualifications
- Specimen Assessment Materials
- Coursework Forms
- Teacher support material
- Examination Timetable and Internal Assessment Deadlines
Grade Boundaries (UMS / Raw Marks)
Information on how raw marks are converted to uniform marks (UMS).
Catering: These tasks are live for any candidates completing the controlled assessment tasks from September 2015 to June 2017.
Unit 1 - Catering skills related to food preparation and service
The controlled assessment is structured as follows:
Photographic evidence in relation to controlled assessment task is available.
Hospitality: These tasks are live for any candidates completing the controlled assessment tasks from September 2015 to June 2018.
Unit 3 - Hospitality skills related to events and functions
- Presentation explaining the use of item level data from WJEC examinations.
- A range of resources are also produced by Springboard.
- Past papers and marking schemes are available free of charge to teaching staff on our Secure Website.
- The administration handbook 'Instructions for the administration and conduct of the examinations in Home Economics/Hospitality and Catering' (Pink Book) is available to view online.
- Hospitality Unit 3 Event help pack and mark sheet.
- Video Resource: Trial Event at the Armthorpe School for GCSE Hospitality and Catering. Watch Part 1 and Part 2.
WJEC are pleased to offer Hospitality and Catering as either paper-based or on-screen assessments. To find out more and see how examinations look on-screen, visit the e-Assessment page.
Continuing Professional Development
CPD materials are available to download from the Secure Website (Resources PDF download, CPD Materials.)
For further information, please contact:
Allison Candy - Subject Officer
Telephone: 029 2026 5093
Gemma Edwards- Subject Support Officer
Telephone: 029 2026 5115
Laura Crook - E assessment Support Officer
Telephone: 029 2026 5328
GCSE Hospitality and Catering Examiners' Report - Summer 2015Download
Principal Examiners' Report
The Summer 2015 Principal Examiners' reports provide feedback on this Summer's examination series for the new and legacy qualifications. 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.