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 Diben
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Speaking and listening to customers and colleagues, including complaints
Unit 1 learners must understand verbal communication, including tone, pace and clarity, listening skills such as asking appropriate questions and repeating back information, and how to deal with complaints. In Unit 4 learners demonstrate this at their event by welcoming guests, identifying their requirements, giving information about food and drink and working with their team, with performance evidence recorded on observation records.
Llythrennedd: Eglurder a geirfa, Diben, Gwrando i ddeall, Siarad cydweithredol
Paratoi disgyblion
- Blwyddyn 7
- Pupils take a spoken order for a drink and a snack from a partner in a café role-play, write it down and read it back politely to check it is right.
- Blwyddyn 8
- In pairs, pupils role-play a customer complaining about a cold meal, using a calm tone, an apology and an offer to put it right, then swap roles.
- Blwyddyn 9
- At a class tasting event pupils serve visitors, describe each dish and its allergens, and ask follow-up questions when a guest mentions a dietary need, while a partner notes their tone and clarity on a checklist.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit 1, Section 1.2.2, page 20; Unit 4, Sections 4.3.1 and 4.3.3, pages 48 and 49; Section 3.3, page 55
“communicating effectively with customers/guests and team members”
Cam cynnydd 3
Rwy’n gallu siarad yn glir, gan adnabod yr iaith briodol ar gyfer gwahanol gynulleidfaoedd a dibenion, a chan amrywio fy mynegiant, geirfa, tôn ac ystumiau i ennyn diddordeb y gynulleidfa.
Rwy'n gallu trefnu sgwrs fel y gall gwahanol gynulleidfaoedd mewn gwahanol gyd-destunau ddilyn yr hyn sy'n cael ei ddweud, gan gynnwys defnyddio iaith ffurfiol.
Rwy'n gallu defnyddio technegau i gofio prif bwyntiau cyflwyniadau, e.e. gwneud nodiadau, crynhoi, adolygu.
Cam cynnydd 4
Rwy’n gallu siarad yn glir, gan ddewis ac addasu fy iaith yn briodol ar gyfer ystod o gynulleidfaoedd a dibenion, a chan gyfleu ystyr yn effeithiol i’r gynulleidfa.
Rwy'n gallu trefnu'r hyn sy'n cael ei ddweud yn effeithiol er mwyn ymateb i adwaith gwrandawyr drwy addasu'r hyn rwy'n ei ddweud a'r ffordd rwy'n ei ddweud.
Rwy'n gallu defnyddio technegau gwahanol i'm helpu i gofio, cofnodi ac ymateb i'r hyn rwy'n ei glywed.
Cam cynnydd 5
Rwy'n gallu cyflwyno syniadau a materion er mwyn bodloni gofynion gwahanol gynulleidfaoedd.
Rwy'n gallu ymateb yn hyderus i'r ffordd y mae gwrandawyr yn ymateb, gan addasu fy iaith mewn amrywiaeth eang o gyd-destunau ac at ddibenion gwahanol.
Rwy'n gallu defnyddio technegau gwahanol i'm helpu i gofio, cofnodi ac ymateb i'r hyn rwy'n ei glywed.
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).