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 Cymhwysedd strategol
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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.
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Using timers and managing time in practical work
Unit 1 teaches that timers help prevent burning and food waste and that food should be checked while cooking. In Unit 2, Level 1 tasks include sequencing preparation steps for efficiency and producing a complete food outcome within the session, which means estimating and keeping track of cooking times.
Rhifedd: Mesur, Cymhwysedd strategol
Paratoi disgyblion
- Blwyddyn 7
- Pupils set a kitchen timer for 12 minutes when cooking biscuits and read the clock to say what time they will be ready.
- Blwyddyn 8
- Pupils plan a 50 minute practical in a simple time plan, working back from the end of the lesson to find when the oven must go on.
- Blwyddyn 9
- Pupils write a time plan for cooking two dishes at once, note start and finish times for each step, then compare planned and actual times.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 1, LO1.2 content, page 14; Unit 2, Examples of tasks LO2.2 and LO2.4, pages 31 and 32
“knowing that timers help prevent burning and also prevent food waste”
Cam cynnydd 3
Rwy'n gallu darllen a defnyddio clociau analog a digidol.
Rwy'n gallu cwblhau gweithgareddau ymarferol sy'n cynnwys digwyddiadau a amserir, ac esbonio pa uned o amser yw'r mwyaf priodol.
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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Checking dates and stock rotation in food storage
Safe food storage in Unit 1 includes checking use by dates, first in first out stock rotation and the correct storage areas for chilled, frozen and dry foods. Level 1 learners explain four safe food storage practices in a hospitality and catering setting.
Rhifedd: Mesur, Cymhwysedd strategol, Dealltwriaeth gysyniadol
Paratoi disgyblion
- Blwyddyn 7
- Pupils sort food packets by use by date, oldest first, and say which must be used today.
- Blwyddyn 8
- Pupils check the dates on a box of food room stock against a calendar and work out how many days each item has left.
- Blwyddyn 9
- Pupils run a first in, first out check on a mock fridge, record dates in a table and decide which items to use, move or throw away.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 1, LO1.3 content, page 15; Unit 1, assessment criterion 1.3.3, page 17
“correct storage areas for chilled, frozen and dry foods”
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.
Rwy'n gallu dehongli atebion o fewn cyd-destun y broblem ac ystyried a yw atebion, gan gynnwys dangosyddion cyfrifiannell, analog a digidol, yn synhwyrol.
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).