Foundation Hospitality and Catering

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• There is no examination. Each unit is a VTCT-set assignment that is "externally set, internally marked and internally quality assured by the centre and externally moderated by VTCT Skills" (Section 3.7, page 12), so literacy and numeracy are shown in written answers, plans and supervised practical work.
• The Unit 1 criteria use only identify, list and outline (Unit 1 assessment criteria, pages 51 and 52), and the content notes that "learners are not expected to evaluate risks or suggest ways to reduce them" (page 41) and "learners are not expected to interpret legislations/regulations" (page 42).
• Plans can avoid extended writing: the plan can be "A visual plan with pictures" or "A simple written plan depending on ability" (Unit 2, 2.5, page 61), and a learner who is unwell can "Use a note or message if speaking feels difficult" (Unit 2, 3.1, page 65).
• No marks for spelling, punctuation and grammar are mentioned; work is marked with a "level-based mark scheme containing holistic descriptors" (Section 5.3.2, page 18).
• Teachers cannot help with the writing once the assignment starts: it is not appropriate to "Provide feedback on any evidence produced by the learner" (Section 5.4.7, page 22), and the assessment "does not permit collaboration or discussion between learners" (Appendix 1, page 85).
• Welsh is built in: safety signs are taught in Welsh and English, such as Llawr gwlyb for Wet floor (Unit 1, 2.3, page 44), and learners may "Use simple Welsh greetings (where appropriate)" during service (Unit 2, 4.4, page 74).
• The numeracy is practical and light: the Curriculum for Wales mapping lists "portion sizing, meal planning" for Unit 1 and "measuring ingredients, cooking times" for Unit 2 (Section 11.1, page 81), and costing appears only as "costing where applicable" in the resources (Section 7.2, page 27).
• Centres must check that learners can "comply with the relevant literacy, numeracy, and academic aspects of the qualification" (Section 2.2, page 7).
• The document gives Unit 2 two titles, "Introduction to Hospitality and Catering techniques based on a theme" (Sections 3.5, 4 and 7.2) and "Develop skills to plan, prepare and serve a simple dish" (Section 3.2 and the unit specification, page 53).

Cysylltiadau â chymwysterau eraill

This is VTCT Skills' alternative to the WJEC Foundation Hospitality and Catering, and it leads to VTCT's own VTCT Skills Level 1/2 VCSE Hospitality and Catering, also on this page, where the WJEC Foundation leads to the WJEC VCSE Hospitality and Catering. Both Foundations ask learners to follow recipes, name equipment and food groups, speak to and listen to customers, measure ingredients, portion food, check dates and reflect on practical work. The WJEC version stretches literacy further, with Level 1 criteria that ask learners to explain, reading short scenarios, and writing guides, posters and leaflets in teacher-set portfolios, and covers the Eatwell Guide and timers. VTCT keeps Unit 1 to identify, list and outline in a timed VTCT-set assignment, adds written making and serving plans and Welsh greetings in service, and its numeracy stays at measuring, times, temperatures, portions, use-by dates and cost awareness. The measuring and portioning link with GCSE Mathematics and Numeracy, the nutrition and cooking methods with GCSE Food and Nutrition, and the writing and spoken service with GCSE English Language and Literature. The specification also names Customer Service, Working in Wales, Teamwork and Understanding Self and Others, all WJEC Skills Suite units, and the WJEC Food Planning and Preparation unit overlaps with planning and making a dish.