Foundation Hospitality and Catering
Mae disgrifiad y cymhwyster yn Saesneg yn unig, gan ei fod wedi ei gymryd o fanyleb Saesneg CBAC.
WJEC Foundation Hospitality and Catering is a two unit, practical Entry Level and Level 1 qualification for learners aged 14 to 16, assessed through teacher-set portfolios marked in centre. Literacy runs through every task: learners follow recipes and instructions, read short scenarios, name and label equipment and food groups, explain food safety in writing, make simple guides and posters, speak and listen to customers during service and reflect on their own performance. Numeracy is practical and sits in Unit 2: accurate weighing and measuring, portion control, timing practical work, checking dates for safe storage and reading the Eatwell Guide. Key Stage 3 should build clear spoken customer service and accurate weighing and measuring with the right units.
- Corff dyfarnu
- CBAC
- 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
- Unit 1: Introduction to the Hospitality and Catering Industry, including Food Safety and Food Hygiene: Centre marked non-examination assessment, portfolio of evidence, maximum assessment time 9 hours (typically 7 to 9 hours), 36 guided learning hours, 36 points of the 104 qualification points, teacher-set tasks assessed in centre and moderated by WJEC, first available summer 2028
- Unit 2: Hospitality and Catering in Action: Centre marked non-examination assessment, portfolio of evidence, maximum assessment time 21 hours (typically 19 to 21 hours), 84 guided learning hours, 68 points of the 104 qualification points, teacher-set practical and scenario tasks assessed in centre and moderated by WJEC, first available summer 2029
Sgiliau sy'n defnyddio Cyfrifiad
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Portioning food for customers
LO2.5 asks learners to present food outcomes using appropriate portion control, and at Level 1 to use portion control with suitable serving dishes, garnish and accompaniments to meet customer needs. Portion control also appears in the presentation content for different styles of service.
Rhifedd: Cyfrifiad, Cymhwysedd strategol
Paratoi disgyblion
- Blwyddyn 7
- Pupils cut a tray bake into 12 equal portions using a ruler and count that each piece is the same size.
- Blwyddyn 8
- Pupils share 600 g of pasta bake equally between four plates on scales and work out the weight of each portion.
- Blwyddyn 9
- Pupils work out how many 150 g portions a 1.2 kg dish makes, plate them to that weight and check how close each portion is.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 2, LO2.5 content, page 25; Unit 2, assessment criterion 2.5.1, page 28
“present food outcomes using appropriate portion control.”
Cam cynnydd 3
Rwy'n gallu rhannu rhifau 3-digid â rhif 2-ddigid.
Rwy'n gallu defnyddio cymhareb a chyfran i gyfrifo meintiau.
Cam cynnydd 4
Rwy'n gallu defnyddio'r pedwar gweithrediad a'r cysylltiadau rhyngddyn nhw, e.e. cymhwyso swm rhannu fel gwrthdro i swm lluosi.
Rwy'n gallu nodi, mesur neu gasglu'r wybodaeth sy'n ofynnol er mwyn cwblhau'r dasg.
Da gwybod
- Appendix A maps Literacy listening, reading, speaking and writing to "All sections" of both units, and Developing Mathematical Proficiency to LO1.2, LO1.3, LO2.3, LO2.4 and LO2.5 (Appendix A, pages 43 and 44).
- There is no written examination and no marks for spelling, punctuation and grammar. Each criterion is marked at four levels, from "Entry 1 with a high level of support" to Level 1 independently (Unit 1, page 16), and Entry 1 learners can respond "using a picture or verbal response" (page 16).
- Spoken work counts: evidence includes "teacher observation", "teacher/assessor questioning" that may be "written or oral", and "video/audio recordings" (Section 3.3, pages 35 and 36).
- Entry 1 support may include "verbal, visual and practical assistance, use of symbols, or assistive technology" (Section 3.4, page 36), and Level 1 learners may get advice on "planning and structuring their answers" (page 37).
- Unit 2 needs "weighing scales" and "measuring jugs" among the utensils taught (page 23), and centres must provide "a suitably equipped kitchen environment" (page 22).
Cysylltiadau â chymwysterau eraill
The Foundation leads directly into the WJEC VCSE Hospitality and Catering, which the specification names as a progression route. Both share safe and hygienic food preparation and cooking, food storage and contamination control, presenting dishes, customer service and reflecting on practical work. The VCSE steps these up: learners sit an on-screen multiple-choice food safety test, plan and cost dishes or events from an annual brief, keep temperature records and promote an event with digital media, where the Foundation asks only for photographed and digitally submitted portfolio evidence. The nutrition, Eatwell Guide and cooking skills content also links with GCSE Food and Nutrition, and the customer service work with the WJEC Skills for Work units named in the specification.
Ffynhonnell: WJEC Entry Level/Level 1 Foundation Hospitality and Catering specification, approved by Qualifications Wales, teaching from September 2027, for award from 2029 (© WJEC CBAC Ltd 2026).