Qualification and Exam Board
WJEC GCSE in Hospitality and Catering (Single Award)
Candidates will use practical skills, research, evaluation and written coursework to demonstrate a sound knowledge of the catering industry.
Essentially a practical based subject, students need to enjoy cooking to enable them to demonstrate practical use of a wide range of commodities. Pupils are required to cook on a weekly basis and will cook and prepare a range of dishes including: meat and fish, dairy, stocks, soups and sauces, fruit and vegetable preparation, cold preparation, pastries and bakery items. Students in catering are required to wear a full catering uniform (supplied by the school) and use chef knives and boards.
Students will also be engaged in catering for others, which could include any member of our extended community, these events are both enjoyable and necessary for assessment in this subject.
The single Hospitality GCSE comprises two units:
· UNIT 3: Hospitality skills related to food preparation and service
· UNIT 4: The Hospitality Industry
How will I be assessed?
Unit 3 is a controlled task that makes up 60% of the final mark. It takes the form of two practical tasks with a 30 page coursework write up. The coursework and practical work are internally assessed and externally moderated.
Unit 4 is the external examination paper which will be set and marked at the end of the course in year 11. This unit makes up 40% of the final mark. All questions are compulsory and targeted at the full range of GCSE grades.
Further study and career opportunities: Barnfield College/ South Bedfordshire College for progression in catering and hospitality. Chefs, food service manager, hotel manager, restaurant service manager. Local hotels/restaurants may employ ex-students.