Foundation Hospitality and Catering
Mae disgrifiad y cymhwyster yn Saesneg yn unig, gan ei fod wedi ei gymryd o fanyleb Saesneg VTCT Skills.
VTCT Skills Foundation Hospitality and Catering is an Entry Level and Level 1 qualification for learners aged 14 to 16, assessed by two VTCT-set assignments marked in the centre: a Unit 1 knowledge assignment (30%) in Year 10 and a Unit 2 practical assignment (70%) in Year 11. Literacy runs through both units: learners identify, list and outline industry, safety, nutrition and service knowledge, write plans for making and serving a dish, follow recipes and instructions, speak politely and listen carefully to customers, and reflect on their own performance. Numeracy is light and practical: measuring ingredients, timing a plan, knowing key temperatures, portioning, checking use-by dates and keeping costs down, with no written calculation required.
- Corff dyfarnu
- VTCT Skills
- Lefel
- Entry Level and Level 1
- Addysgu gyntaf
- Medi 2027
- Faint o waith llythrennedd
- Canolig
- Faint o waith rhifedd
- Isel
- Manyleb
- Agor y fanyleb
- Y cam nesaf i fyny
- VCSE Hospitality and Catering, Level 1 and Level 2
Sut mae'r cymhwyster hwn yn cael ei asesu
- UWHC3 (Unit 1): Foundations of the Hospitality and Catering industry: Non-examined assessment set by VTCT Skills (a new assignment brief each year, released in December of Year 10 and submitted in April), completed by each learner under supervision within a maximum of 6 hours 30 minutes, four tasks of 8 marks each, marked in the centre with a VTCT level-based mark scheme, internally quality assured and externally moderated by VTCT Skills, 30% of the qualification grade (75 UMS), 40 guided learning hours, one resit allowed in the following year for a fee
- UWHC4 (Unit 2): Develop skills to plan, prepare and serve a simple dish (also titled Introduction to Hospitality and Catering techniques based on a theme): Non-examined assessment set by VTCT Skills, including practical skills (brief released to learners in December of Year 11 and submitted in April), completed by each learner under supervision within a maximum of 8 hours 30 minutes, three tasks of 12, 16 and 12 marks, marked in the centre with a VTCT level-based mark scheme, internally quality assured and externally moderated by VTCT Skills, 70% of the qualification grade (175 UMS), 100 guided learning hours, no resit
Sgiliau sy'n defnyddio Mesur
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Measuring ingredients with scales, jugs and spoons
Criterion 3.6 asks learners to prepare and cook a dish, which includes measuring ingredients using cups, spoons or scales, and criterion 2.3 asks them to identify measuring tools such as scales, measuring jugs and spoons. This means reading scales in grams and millilitres; no recipe scaling or unit conversion is required.
Rhifedd: Mesur, Cyfathrebu â symbolau
Paratoi disgyblion
- Blwyddyn 7
- Pupils weigh 100 g of flour on digital scales and measure 150 ml of milk in a jug, reading the scale at eye level.
- Blwyddyn 8
- Pupils measure the ingredients for Welsh cakes on analogue and digital scales and record each amount with the right unit, such as 225 g or 1.5 teaspoons.
- Blwyddyn 9
- Pupils check a partner's weighed ingredients against the recipe, find any that are more than 5 g out and re-weigh them.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 2 (UWHC4), LO2 content 2.3, page 58; LO3 content 3.6, page 70; Unit 2 assessment criteria 2.3 and 3.6, pages 78 and 79
“Measure ingredients using cups, spoons, or scales”
Cam cynnydd 3
Rwy'n gallu darllen a dehongli graddfeydd neu raniadau ar amrywiaeth o offerynnau mesur.
Rwy'n gallu cofnodi mesuriadau mewn ffyrdd gwahanol, e.e. 1.3kg = 1kg 300g, 4.2cm = 4cm 2mm.
Cam cynnydd 4
Rwy'n gallu darllen a dehongli graddfeydd ar amrywiaeth o offerynnau mesur.
Rwy'n gallu defnyddio nodiant, symbolau ac unedau mesur priodol, gan gynnwys mesurau cyfansawdd.
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Planning and keeping to cooking times
The plan for making a dish must include the time needed, given as preparation and cooking minutes, and the Curriculum for Wales mapping links Unit 2 LO2 to cooking times. Learners also follow timed routines such as scrubbing hands for at least 20 seconds, and must complete the practical assignment within 8 hours 30 minutes.
Rhifedd: Mesur, Cymhwysedd strategol
Paratoi disgyblion
- Blwyddyn 7
- Pupils use a kitchen timer to boil pasta for the time on the packet and write down the start and finish times.
- Blwyddyn 8
- Pupils write a preparation and cooking time for each step of a cheese on toast plan and add them to find the total time.
- Blwyddyn 9
- Pupils make a timed plan for soup and bread rolls so both are ready together, then compare their planned and actual times.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 2 (UWHC4), LO2 content 2.5, page 61; LO3 content 3.2, page 66; Section 5.1, page 16; Section 11.1, page 81
“10 minutes prep, 10 minutes cooking”
Cam cynnydd 3
Rwy'n gallu cwblhau gweithgareddau ymarferol sy'n cynnwys digwyddiadau a amserir, ac esbonio pa uned o amser yw'r mwyaf priodol.
Rwy'n gallu defnyddio a dehongli calendrau, amserlenni a rhaglenni i gynllunio digwyddiadau a gweithgareddau, a gwneud cyfrifiadau fel rhan o'r daith gynllunio.
Rwy'n gallu darllen a defnyddio clociau analog a digidol.
Cam cynnydd 4
Rwy'n gallu blaenoriaethu a threfnu'r camau perthnasol sydd eu hangen i gwblhau'r dasg neu ddod o hyd i ddatrysiad.
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Knowing key cooking and storage temperatures
Learners identify cooking methods, including boiling in water bubbling at 100°C and preheating the oven to the correct temperature, and Unit 1 covers chilled and frozen storage and checking that hot food is cooked through. Centres provide food thermometers or probes, but no criterion asks learners to take or record readings.
Rhifedd: Mesur
Paratoi disgyblion
- Blwyddyn 7
- Pupils read a fridge thermometer and a freezer thermometer and record both readings, including the minus sign for the freezer.
- Blwyddyn 8
- Pupils use a food probe to check that reheated soup is piping hot and record the reading in a table.
- Blwyddyn 9
- Pupils set the oven to the temperature in a recipe, check it with an oven thermometer after preheating and explain why the two readings might differ.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 2 (UWHC4), LO2 content 2.4, pages 59 and 60; Unit 1 (UWHC3), content 1.3 and 2.1, pages 39 and 42; Section 7.2, page 27
“Used for cooking food in hot water that is bubbling at 100°C”
Cam cynnydd 3
Rwy'n gallu mesur a chofnodi tymereddau sy'n cynnwys darlleniadau positif a negatif.
Rwy'n gallu darllen a dehongli graddfeydd neu raniadau ar amrywiaeth o offerynnau mesur.
Cam cynnydd 4
Rwy'n gallu darllen a dehongli graddfeydd ar amrywiaeth o offerynnau mesur.
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Checking use-by dates
When preparing ingredients learners check use-by dates, keep chilled items in the fridge until needed and avoid leaving food out for too long, and the Unit 1 Welsh context says staff should check use-by dates and label food correctly. Centres provide resources for labelling and date coding, but no criterion asks for date calculations.
Rhifedd: Mesur, Cymhwysedd strategol
Paratoi disgyblion
- Blwyddyn 7
- Pupils read the use-by dates on five food packets and sort them into use today, use this week and do not use.
- Blwyddyn 8
- Pupils plan a three day menu around ingredients with different use-by dates so that the shortest dated items are used first.
- Blwyddyn 9
- Pupils label a batch of homemade soup with the date made and a use-by date three days later, then check a fridge for items that must be thrown away.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 2 (UWHC4), LO3 content 3.6, page 70; Unit 1 (UWHC3), LO2 Welsh context, page 41; Section 7.2, page 27
“Check use-by dates on ingredients”
Cam cynnydd 3
Rwy'n gallu defnyddio a dehongli calendrau, amserlenni a rhaglenni i gynllunio digwyddiadau a gweithgareddau, a gwneud cyfrifiadau fel rhan o'r daith gynllunio.
Cam cynnydd 4
Rwy'n gallu nodi, mesur neu gasglu'r wybodaeth sy'n ofynnol er mwyn cwblhau'r dasg.
Da gwybod
- 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.
Ffynhonnell: VTCT Skills Entry Level/Level 1 Foundation Hospitality and Catering Qualification Specification, HC1W1, qualification number C00/5369/1, version P1, first published 01/09/2026.