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 Rhesymu rhesymegol
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Costing a dish and keeping to a budget
Unit 2 learners add up the cost of each ingredient, check whether the dish fits the set budget in the brief and recognise which ingredients raise the cost, then check in their evaluation that costs were calculated correctly. Unit 1 also covers planning meals within a set budget, and VTCT maps costing dishes to numeracy.
Rhifedd: Llythrennedd ariannol, Cyfrifiad, Cymhwysedd strategol, Rhesymu rhesymegol
Paratoi disgyblion
- Blwyddyn 7
- Pupils use a supermarket price list to find the total cost of the ingredients for a fruit salad and check that it fits a £5 budget.
- Blwyddyn 8
- Pupils work out the cost of the amount of each ingredient actually used in a pizza, for example 150 g from a 500 g bag, and find the cost per portion.
- Blwyddyn 9
- Pupils cost a dish for a brief with a fixed budget, identify the ingredient that pushes it over, swap it for a cheaper local or seasonal one, and check their new total with a calculator.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 2, LO1, sections 1.2 and 1.3, pages 58 and 59; LO4, section 4.1, page 68; Unit 1, LO3, section 3.3, page 46; Section 11.1, page 73
“Add together the cost of each ingredient used in the dish”
Cam cynnydd 3
Rwy'n gallu adio a thynnu cyfansymiau llai na £100 gan ddefnyddio nodiant cywir, e.e. £28.18 + £33.45.
Rwy'n gallu rheoli arian, cymharu costau siopau gwahanol a phenderfynu beth y gellir ei brynu o fewn cyllideb benodol.
Rwy'n gallu adio a thynnu rhifau gan ddefnyddio rhifau cyfan a degolion.
Cam cynnydd 4
Rwy'n gallu gwerthfawrogi egwyddorion sylfaenol cyllidebu, cynilo (gan gynnwys deall adlog) a benthyca.
Rwy'n gallu defnyddio dulliau effeithlon i luosi a rhannu rhifau cyfan a degolion, gan gynnwys degolion megis 0.6 neu 0.06.
Cam cynnydd 5
Rwy'n gallu adnabod, modelu a chymhwyso'r strwythurau a syniadau mathemategol wrth wraidd problemau, er mwyn eu fformiwleiddio a'u datrys.
Rwy'n gallu dilysu a phrofi canlyniadau a datrysiadau.
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Timing a plan and checking it against reality
The Unit 2 time plan breaks the work into stages, sequences tasks and overlaps them safely, learners keep track of time with timers while cooking, and in their evaluation they assess whether planned preparation and cooking times were accurate. VTCT maps time plans and time evaluation to numeracy.
Rhifedd: Mesur, Cymhwysedd strategol, Rhesymu rhesymegol
Paratoi disgyblion
- Blwyddyn 7
- Pupils time each stage of making a simple dish with a kitchen timer and add the times to their recipe card.
- Blwyddyn 8
- Pupils work back from a 12:30 serving time to write a timed plan for a two course lunch, showing when each task must start.
- Blwyddyn 9
- Pupils record planned and actual times for each stage of a practical in a table, calculate the difference for each stage, and explain which estimates were furthest out and why.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 2, LO1, section 1.2, page 58; LO2, section 2.5, page 62; LO4, sections 4.1 and 4.2, pages 68 and 69; Section 11.1, page 73
“Assess whether planned preparation and cooking times were accurate and achievable”
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.
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 blaenoriaethu a threfnu'r camau perthnasol sydd eu hangen i gwblhau'r dasg neu ddod o hyd i ddatrysiad.
Cam cynnydd 4
Rwy'n gallu dewis, treialu a gwerthuso amrywiaeth o ddulliau posibl a rhannu problemau cymhleth yn gyfres o dasgau.
Rwy'n gallu blaenoriaethu a threfnu'r camau perthnasol sydd eu hangen i gwblhau'r dasg neu ddod o hyd i ddatrysiad.
Cam cynnydd 5
Rwy'n gallu blaenoriaethu a threfnu'r camau perthnasol sydd eu hangen i gwblhau'r dasg neu ddod o hyd i ddatrysiad.
Rwy'n gallu cyfiawnhau fy ngweithdrefnau, fy rhagfynegiadau a'm dyfaliadau.
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.