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 Strategaethau darllen
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Reading an assignment brief and applying knowledge to a scenario
Every non-examination assessment is based on an externally set brief that changes each year. Unit 1 gives a hospitality scenario and a set of tasks, and Units 3 and 4 ask learners to plan and deliver dishes or an event in response to a brief, so learners must pick out the customer, constraints and requirements before they start.
Llythrennedd: Strategaethau darllen, Deall, ymateb a dadansoddi
Paratoi disgyblion
- Blwyddyn 7
- Pupils read a short brief for a children's party menu, highlight the customers, budget and dietary needs, and list three things their dish must do.
- Blwyddyn 8
- Pupils read a café scenario with a vegan customer and a customer with coeliac disease and write down what each dish must avoid and include.
- Blwyddyn 9
- Pupils read a full mock brief for an afternoon tea stall at the Royal Welsh Show, annotate every requirement, and turn it into a checklist they tick off while planning.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Section 3.2, pages 53 and 54; Summary of assessment, page 5
“The brief will include a scenario based on a hospitality and catering provision and a set of tasks”
Cam cynnydd 3
Rwy'n gallu defnyddio ystod o strategaethau er mwyn dod o hyd i wybodaeth, e.e. cip ddarllen (sgimio) am yr hanfodion, llithr ddarllen (sganio) am fanylion.
Rwy'n gallu dangos fy mod yn deall y prif syniadau a manylion pwysig mewn gwahanol destunau ar yr un pwnc a'u defnyddio.
Rwy'n gallu darllen yn fanwl, gan adnabod a nodi nodweddion testunau, e.e. cyflwyniad, dilyniant, darluniau, ffurfioldeb, geirfa allweddol.
Cam cynnydd 4
Rwy'n gallu defnyddio ystod o strategaethau, e.e. darllen cyflym, darllen agos, anodi, rhagfynegi, i gip ddarllen (sgimio) testunau i gael yr hanfodion, y syniadau a’r themâu allweddol, a’u llithr ddarllen (sganio) am wybodaeth fanwl.
Rwy'n gallu darllen a chanolbwyntio ar destunau a argraffwyd a thestunau digidol sy'n newydd i mi a diweddaru, ehangu a dyfnhau fy nealltwriaeth o wybodaeth, syniadau a materion.
Rwy'n gallu darllen yn fanwl, gwneud gwaith dilynol a defnyddio deunyddiau ychwanegol mewn testunau i ymestyn fy nealltwriaeth.
Cam cynnydd 5
Rwy'n gallu darllen a dadansoddi ystod o destunau nas gwelais o'r blaen, testunau a argraffwyd a thestunau digidol, gan ganolbwyntio ac yn annibynnol.
Rwy'n gallu darllen yn fanwl, gan ddadansoddi cynnwys, iaith ac effaith testunau er mwyn dyfnhau fy nealltwriaeth.
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Reading multiple-choice questions precisely in the food safety examination
Unit 2 is a one hour on-screen examination of 30 multiple-choice questions on food safety, hygiene and allergens, and the standalone Level 2 certificate needs about 75%. Learners must read short questions precisely, tell apart options that look alike, and know exact terms such as use-by and best before.
Llythrennedd: Strategaethau darllen
Paratoi disgyblion
- Blwyddyn 7
- Pupils read real food packaging and find the use-by or best before date, the storage instructions and any of the 14 allergens shown in bold.
- Blwyddyn 8
- Pupils answer multiple-choice questions on bacteria and food storage, and for each one write a sentence on why the nearly right option is wrong.
- Blwyddyn 9
- Pupils write their own multiple-choice questions on the 4Cs with one right answer and three believable wrong ones, then swap and answer a partner's set.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Summary of assessment, page 5; Section 3.2, page 53; Unit 3, Section 3.3.1, page 39
“The examination will include 30 questions and will have an approximate pass mark of 75%”
Cam cynnydd 3
Rwy’n gallu darllen geiriau a brawddegau o wahanol destunau gan ddefnyddio ystod o strategaethau i bennu ystyr.
Rwy’n gallu defnyddio ystod o strategaethau i bennu ystyr geiriau a brawddegau, gan gynnwys:
- yr hyn rwy'n ei wybod am ffoneg
- gwreiddiau geiriau
- teuluoedd geiriau
- cystrawen
- trefn testunau
- gwybodaeth flaenorol am gyd-destun.
Rwy’n gallu defnyddio sgiliau dehongli a dod i gasgliad er mwyn deall y testun, ac yn gallu ystyried dibynadwyedd yr hyn rwy'n ei ddarllen.
Cam cynnydd 4
Rwy'n gallu defnyddio'r hyn rwy'n ei wybod am:
- wreiddiau geiriau a'u teuluoedd
- gramadeg, strwythur brawddegau a thestunau cyfan
- cynnwys a chyd-destun
i wneud synnwyr o eiriau, brawddegau a thestunau cyfan.
Rwy’n gallu defnyddio sgiliau dehongli a dod i gasgliad i ddeall testunau mwy cymhleth, ac ystyried dibynadwyedd ac effaith yr hyn rwy'n ei ddarllen.
Cam cynnydd 5
Rwy'n gallu defnyddio'r hyn rwy'n ei wybod am:
- wreiddiau geiriau a'u teuluoedd
- gramadeg, strwythur brawddegau a thestunau cyfan
- cynnwys a chyd-destun
i wneud synnwyr o eiriau, brawddegau a thestunau cyfan.
Rwy'n gallu deall testunau'n llawn drwy ddefnyddio sgiliau dehongli, dod i gasgliad a dadansoddi, gan ddeall cyd-destun y testunau sy'n dylanwadu ar y darllenydd.
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).