VCSE Hospitality and Catering
Mae disgrifiad y cymhwyster yn Saesneg yn unig, gan ei fod wedi ei gymryd o fanyleb Saesneg VTCT Skills.
The VTCT Skills VCSE Hospitality and Catering has a 28 mark multiple-choice examination on Unit 1, covering the industry, food safety, nutrition, customer care and sustainability, and a 12 hour Unit 2 Non-Examined Assessment in which learners plan, cook and serve a dish. Literacy sits mainly in Unit 2: reading the brief, writing a meal and service plan, justifying dish choices, evaluating their work from a reflective journal, and speaking and listening to guests during table service, with Welsh greetings where appropriate. Numeracy is practical: safe temperatures and times, weighing and portioning, costing a dish within budget, timing a plan, and reading nutrition labels. Key Stage 3 should build timed, costed plans and honest written evaluations.
- Corff dyfarnu
- VTCT Skills
- Lefel
- Level 1 and Level 2
- Addysgu gyntaf
- Medi 2027
- Faint o waith llythrennedd
- Canolig
- Faint o waith rhifedd
- Canolig
- Manyleb
- Agor y fanyleb
- Y cam cyn hyn
- Foundation Hospitality and Catering, Entry Level and Level 1
Sut mae'r cymhwyster hwn yn cael ei asesu
- Unit 1 (UWHC1): Introduction to the Hospitality and Catering industry: MCQ External theory examination 60 minutes, 30%, 28 marks, multiple-choice questions on LO1 to LO5, set and marked by VTCT Skills, taken on screen with a paper option, sat in the April or May series at the end of Year 10 with one resit in Year 11 (best result counts); 40 GLH
- Unit 2 (UWHC2): Planning, preparing and serving a meal: Non-Examined Assessment, maximum 12 hours, 70%, four tasks worth 8, 12, 16 and 12 marks, set by VTCT Skills with a new brief each year, released in December of Year 11 and submitted in April, marked and internally quality assured by the centre with a level-based mark scheme, externally moderated by VTCT Skills, no resit; 100 GLH
Sgiliau sy'n defnyddio Cyfathrebu â symbolau
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Applying food safety temperatures and times
Unit 1 sets exact figures: cooking to 70°C for 2 minutes or 75°C for 30 seconds, chilled food below 5°C, frozen food below minus 18°C and handwashing for at least 20 seconds, which are tested in the examination. In Unit 2 learners use food probes or visual checks to make sure food is safely cooked.
Rhifedd: Mesur, Cyfathrebu â symbolau, Dealltwriaeth gysyniadol, Cymhwysedd strategol
Paratoi disgyblion
- Blwyddyn 7
- Pupils use a probe thermometer to measure chilled, room temperature and hot water, record each reading in °C, and decide which would be safe for storing chilled food.
- Blwyddyn 8
- Pupils mark the freezer, fridge, cooking and reheating temperatures on a vertical number line from minus 20°C to 80°C and work out the differences between them.
- Blwyddyn 9
- Pupils probe a cooked chicken portion, record the reading and the time it was held, and decide in writing whether it meets the 70°C for 2 minutes or 75°C for 30 seconds rule.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 1, LO2, sections 2.1 and 2.3, pages 38 and 42; Unit 2, LO2, section 2.5, page 62; assessment criteria 2.3 and 2.5, pages 53 and 71
“Cook food to safe internal temperatures 70°C for 2 minutes or 75°C for 30 seconds”
Cam cynnydd 3
Rwy'n gallu darllen a dehongli graddfeydd neu raniadau ar amrywiaeth o offerynnau mesur.
Rwy'n gallu mesur a chofnodi tymereddau sy'n cynnwys darlleniadau positif a negatif.
Rwy'n gallu defnyddio nodiant, symbolau ac unedau mesur priodol.
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.
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.
Cam cynnydd 5
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.
Rwy'n gallu nodi, mesur neu gasglu'r wybodaeth sy'n ofynnol er mwyn cwblhau'r dasg.
Da gwybod
- No marks for spelling, punctuation and grammar are mentioned. The NEA is marked by the centre "using a level-based mark scheme issued by VTCT Skills" (Section 5.1, page 16), and the descriptors are in the separate "VCSE NEA Teachers/Assessors Guidance and Marking Criteria" (page 5).
- Calculator use is not stated anywhere in the specification, for either the examination or the NEA.
- Unit 1 has no written answers: it is "a multiple-choice question paper" (Unit 1, Assessment requirements, page 53), so all extended writing sits in the Unit 2 NEA.
- The specification does not say how spoken table service is evidenced for marking and moderation; it only tells teachers to help learners understand "The ways in which learners should prepare and present their evidence" (Section 5.4.4, page 20).
- Welsh is encouraged, not required: learners "Use basic Welsh greetings (where appropriate)" (Unit 2, section 3.3, page 66).
- Teachers must not "Coach learners in how to produce the evidence or what evidence to produce" (Section 5.4.6, page 21), and there is "no resit opportunity for the Non-Examined Assessment" (Section 5.4.8, page 21).
- VTCT's Curriculum for Wales mapping (Section 11.1, page 73) links literacy to "(writing meal plans and justifications)" and written evaluation, and numeracy to Unit 1 LO3.3 and LO5 and to Unit 2 "(costing dishes; time plans)", measuring and time evaluation.
- The document contradicts itself on NEA marking: Section 5.1 (page 16) lists task marking as "high control", while Appendix 1, A1.2 (page 78) lists task marking for the same NEA as "medium control".
Cysylltiadau â chymwysterau eraill
Compared with the WJEC VCSE Hospitality and Catering, where learners write either a justified menu and production plan or an event proposal and event plan in a chosen 70% unit, sit an on-screen food safety examination and complete a separate externally set Unit 1 assignment, the VTCT Skills version asks every learner to plan, cook and serve, with all extended writing, costing and timing in one NEA and only a multiple-choice examination for Unit 1. Temperatures, weighing, nutrition and evaluating practical work overlap with GCSE Food and Nutrition, costing overlaps with GCSE Business, and the Skills for Work topics VTCT suggests, Customer Service and Working in Wales, match WJEC Skills Suite units already on the page.
Ffynhonnell: VTCT Skills Level 1/2 VCSE Hospitality and Catering Qualification Specification, HC2W1 (qualification number C00/5368/9), Version P1, issued 01/09/2026.