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 Dehongli data
-
Collecting and using customer feedback data
Unit 4 learners judge whether their event met customer needs and expectations and must use customer feedback to set out improvements, which means asking simple questions, collecting responses and drawing fair conclusions. Appendix C does not map the statistics strand to any unit, so the depth of analysis is not set.
Rhifedd: Casglu data, Cynrychioli data, Dehongli data
Paratoi disgyblion
- Blwyddyn 7
- Pupils run a tally chart of favourite flavours at a class smoothie tasting and say which flavour to make more of.
- Blwyddyn 8
- Pupils give tasters a rating scale from 1 to 5 for a bake sale, draw a bar chart of the results and pick the best and worst sellers.
- Blwyddyn 9
- Pupils collect rating and comment feedback from guests at a class event, work out the mean rating for each dish, and write three improvements that quote the figures.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 4, Section 4.4.1, page 50; Appendix C, page 66
“address areas for improvement for future hospitality events using customer feedback.”
Cam cynnydd 3
Rwy'n gallu casglu data perthnasol i ateb cwestiynau a ofynnwyd.
Rwy'n gallu cynrychioli data gan ddefnyddio:
- rhestrau, siartiau cyfrif, tablau, diagramau a thablau amlder
- siartiau bar, siartiau data wedi'u grwpio, graffiau llinell a graffiau trawsnewid
- pictogramau lle mae un symbol yn cynrychioli mwy nag un uned gan ddefnyddio allwedd
- diagramau Venn a Carroll.
Rwy'n gallu dod i gasgliadau o ddata ac rwy'n cydnabod y gall rhai casgliadau fod yn gamarweiniol neu'n ansicr.
Cam cynnydd 4
Rwy'n gallu casglu fy nata fy hun ar gyfer arolwg, e.e. drwy lunio holiadur.
Rwy'n gallu casglu data meintiol ac ansoddol.
Rwy'n gallu dod i gasgliadau o ddata ac rwy'n cydnabod y gall rhai casgliadau fod yn gamarweiniol neu'n ansicr.
Cam cynnydd 5
Rwy'n gallu casglu data mewn ffordd addas yn unol â'm rhagdybiaeth.
Rwy'n gallu dod i gasgliadau o ddata ac rwy'n cydnabod y gall rhai casgliadau fod yn gamarweiniol neu'n ansicr.
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).