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 Mesur
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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.
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Weighing, measuring and portioning accurately
Unit 2 learners weigh and measure ingredients with scales, measuring jugs and spoons, understanding why accuracy affects the result, list ingredient quantities on their shopping list, and serve equal portions with portioning tools. The assessment criteria for preparing ingredients and plating require this, and VTCT maps measuring ingredients accurately to numeracy.
Rhifedd: Mesur, Y system rif, Cymhwysedd strategol
Paratoi disgyblion
- Blwyddyn 7
- Pupils weigh flour, butter and sugar on digital scales for a batch of Welsh cakes and record each mass in grams.
- Blwyddyn 8
- Pupils measure liquids in millilitres with a jug and in spoons for a soup, convert the total to litres, and portion it into equal bowls with a ladle.
- Blwyddyn 9
- Pupils make the same muffin recipe twice, once with careful weighing and once with rough estimates, compare the results, and explain how accurate each measurement needs to be.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 2, LO2, sections 2.4 and 2.6, pages 62 and 63; LO1, section 1.2, page 58; assessment criteria 2.4 and 2.6, page 71; Section 11.1, page 73
“Weigh and measure ingredients accurately using scales, measuring jugs and spoons, understanding why accuracy affects cooking results”
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'r unedau mesur cyffredin, trosi rhwng unedau cysylltiedig y system fetrig a chwblhau cyfrifiadau.
Cam cynnydd 5
Rwy'n gallu adnabod a diffinio cyfyngiadau ar gywirdeb mesuriadau, e.e. ffiniau uchaf ac isaf.
Rwy'n gallu nodi, mesur neu gasglu'r wybodaeth sy'n ofynnol er mwyn cwblhau'r dasg.
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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.
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Reading nutrition labels, portions and sustainability figures
Unit 1 covers energy balance, nutrition labels showing energy, fat, sugar and salt, portion control and the Eatwell Guide proportions, allergen limits such as 10mg/kg for sulphites, and carbon footprint and food miles. These are tested in the multiple-choice examination, and VTCT maps portion control, nutritional values and sustainability metrics to numeracy.
Rhifedd: Dehongli data, Perthnasoedd yn y system rif, Mesur
Paratoi disgyblion
- Blwyddyn 7
- Pupils compare the traffic light labels on two breakfast cereals and say which has less sugar and salt per 100 g.
- Blwyddyn 8
- Pupils use the Eatwell Guide to estimate what fraction of a plate each food group should fill, then compare it with a photograph of a school lunch.
- Blwyddyn 9
- Pupils compare the nutrition labels of two ready meals per 100 g and per portion, and work out how far the ingredients for a dish travelled to compare the food miles of local and imported produce.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 1, LO3, sections 3.1 to 3.3, pages 43 to 46; LO5, section 5.1, page 50; assessment criteria 3.1, 3.3 and 5.1, pages 53 and 54; Section 11.1, page 73
“Food packaging shows energy, fat, sugar and salt content”
Cam cynnydd 3
Rwy'n gallu echdynnu a dehongli gwybodaeth o amrywiaeth gynyddol o ddiagramau, amserlenni a graffiau (gan gynnwys siartiau cylch).
Rwy'n gallu defnyddio cywerth ffracsiynau, degolion a chanrannau er mwyn cymharu cyfrannau.
Cam cynnydd 4
Rwy'n gallu dehongli gwybodaeth fathemategol; gan ddod i gasgliadau o graffiau, diagramau a data, gan gynnwys trafod cyfyngiadau data.
Rwy'n gallu cynrychioli a defnyddio mesurau cyfansawdd, gan ddefnyddio unedau safonol.
Cam cynnydd 5
Rwy'n gallu dehongli gwybodaeth fathemategol; gan ddod i gasgliadau o graffiau, diagramau a data, gan gynnwys trafod cyfyngiadau data.
Rwy'n gallu deall a defnyddio amrywiaeth o fesurau cyfansawdd.
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.