VCSE Hospitality and Catering
Mae disgrifiad y cymhwyster yn Saesneg yn unig, gan ei fod wedi ei gymryd o fanyleb Saesneg CBAC.
Hospitality and Catering asks learners to read annual assignment briefs closely, answer 30 multiple-choice questions on food safety on screen, and write justifications, proposals, production or event plans and evaluations in the 70% unit, while speaking and listening to customers, in Welsh where possible, at a Unit 4 event. Its numeracy is practical and applied: exact food safety temperatures and time limits, weighing, measuring and scaling quantities and portions, costing and budgeting, timing a plan, and using customer feedback. The single biggest thing Key Stage 3 should build is the habit of turning a brief into a clear, timed and costed plan, then writing an honest evaluation against it.
- Corff dyfarnu
- CBAC
- 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: Introduction to the Hospitality and Catering Industry: Mandatory external non-examination assessment 2 hours, 15%, 45 marks, set and marked by WJEC, tasks based on an assignment brief that changes annually
- Unit 2: Food Safety, Hygiene, and Allergens: Mandatory digital examination 1 hour, 15%, 30 marks, 30 multiple-choice questions, on screen only via Surpass, auto-marked and graded pass or fail
- Unit 3: Catering in Action (option): Non-examination assessment 12 hours, 70%, 105 marks, set by WJEC, marked by the centre and moderated by WJEC; centres choose Unit 3 or Unit 4
- Unit 4: Hospitality in Action (option): Non-examination assessment 12 hours, 70%, 105 marks, set by WJEC, marked by the centre and moderated by WJEC; centres choose Unit 3 or Unit 4
Sgiliau sy'n defnyddio Cyfrifiad
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Weighing, measuring and scaling quantities and portions
Unit 3 production plans must list ingredients and quantities, measuring and weighing are listed preparation techniques in Appendix A, and learners must show portion control when presenting food. Unit 4 learners plan food for a number of guests and must plan for fluctuating numbers of attendees.
Rhifedd: Cyfrifiad, Mesur, Cymhwysedd strategol, Dealltwriaeth gysyniadol
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 scale a soup recipe for 4 people up to 10 people and convert the liquid from millilitres to litres.
- Blwyddyn 9
- Pupils work out quantities and portion sizes for a breakfast event for 60 guests, then recalculate for 45 and 80 guests to show how they would cope with changing numbers.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 3, Sections 3.2.2 and 3.3.4, pages 38 and 41; Appendix A, pages 60 and 61; Unit 4, Section 4.2.3, page 47
“attendees, including fluctuating numbers”
Cam cynnydd 3
Rwy'n gallu defnyddio cymhareb a chyfran i gyfrifo meintiau.
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 defnyddio cymarebau a chyfrannau gan gynnwys graddfeydd map.
Rwy'n gallu defnyddio'r unedau mesur cyffredin, trosi rhwng unedau cysylltiedig y system fetrig a chwblhau cyfrifiadau.
Rwy'n gallu darllen a dehongli graddfeydd ar amrywiaeth o offerynnau mesur.
Cam cynnydd 5
Rwy'n gallu defnyddio lluosyddion fel dull effeithlon wrth weithio gyda chanrannau, e.e. lluosi ag 1.2 i gynyddu swm 20%.
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 dehongli atebion o fewn cyd-destun y broblem ac ystyried a yw atebion, gan gynnwys dangosyddion cyfrifiannell, analog a digidol, yn synhwyrol.
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Costing dishes and budgeting for an event
Unit 4 builds awareness of budgeting, and learners must consider the budget when planning a hospitality event. Cost is a stated factor in Unit 3 menu planning, and cost and good value are customer needs in Unit 1, so learners need to cost ingredients and resources and keep within a budget.
Rhifedd: Llythrennedd ariannol, Cyfrifiad, Cymhwysedd strategol
Paratoi disgyblion
- Blwyddyn 7
- Pupils use supermarket price lists to find the cost of the ingredients for a fruit salad and check that it fits a £5 budget.
- Blwyddyn 8
- Pupils work out the cost per portion of a homemade pizza and set a selling price that makes a profit at a school stall.
- Blwyddyn 9
- Pupils plan a charity coffee morning budget, comparing prices and offers from two shops, and show how much they would raise if 50 people attend.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 4, Overview, page 43; Unit 4, Section 4.2.1, page 46; Unit 3, Section 3.2.1, page 38; Unit 1, Section 1.1.2, page 16
“awareness of sustainability, budgeting, and Welsh cultural considerations in hospitality events”
Cam cynnydd 3
Rwy'n gallu rheoli arian, cymharu costau siopau gwahanol a phenderfynu beth y gellir ei brynu o fewn cyllideb benodol.
Rwy'n gallu cymharu prisiau a deall pa un yw'r gwerth gorau am arian.
Rwy'n gallu defnyddio elw a cholled mewn cyfrifiadau prynu a gwerthu.
Cam cynnydd 4
Rwy'n gallu gwerthfawrogi egwyddorion sylfaenol cyllidebu, cynilo (gan gynnwys deall adlog) a benthyca.
Rwy'n gallu gwneud penderfyniadau ar sail gwybodaeth yn ymwneud â gostyngiadau a chynigion arbennig.
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 dewis, treialu a gwerthuso amrywiaeth o ddulliau posibl a rhannu problemau cymhleth yn gyfres o dasgau.
Da gwybod
- No marks for spelling, punctuation and grammar are mentioned. AO3, "Interpret and evaluate information/ideas/evidence of the hospitality and catering industry", is 15% of the qualification (Section 3.1, page 52).
- Calculator use is not stated. Section 3 says "The Assessment Pack will include all detailed information relating to assessment." (page 52), so check the Assessment Pack for each unit.
- Unit 2 can be awarded as a standalone Level 2 Certificate, for which "candidates are required to achieve a minimum score of approximately 75%" (Summary of assessment, page 5), and "Special consideration cannot be applied for the awarding of Unit 2" (Section 3.2, page 53).
- Written evidence may be handwritten: "The assessment must be submitted digitally, either as scanned handwritten responses or completed digitally." (Section 3.2, page 53).
- Speaking can be credited through observation: "performance evidence (for example, presentations) must be documented using observation records that include descriptive and summative comments" (Section 3.3, page 55). Teachers "must not provide feedback on the evidence being produced" (page 55).
- Appendix C (pages 65 and 66) maps reading and writing to all sections of every unit, speaking only to section 1.2.2 and parts of Unit 4, numeracy to no section of Unit 1, and the statistics strand to no unit at all.
Cysylltiadau â chymwysterau eraill
Food safety temperatures, recipe scaling, timed plans and evaluating practical outcomes overlap with GCSE Food and Nutrition, and costing, budgeting and customer feedback overlap with GCSE Business, so shared KS3 routines for scaling recipes and writing evaluations would serve all three.
Ffynhonnell: WJEC Level 1/Level 2 VCSE Hospitality and Catering specification, approved by Qualifications Wales, teaching from September 2027, for award from 2029 (© WJEC CBAC Ltd 2026).