GCSE Hospitality and Catering has two components which make up the final grade at the end of the course: controlled tasks and an exam.
- Two practical tasks selected from a bank of six WJEC set tasks. Internally assessed using WJEC set criteria and externally moderated.
- Task 1 – 15 hours (this year was afternoon tea)
- Task 2 – 30 hours (this year 2 course healthy school dinner including side dishes)
- 1 hour and 15 minutes at the end of the 2 years.
The course content includes many practical lessons which include cooking with the following products:
- Dairy products
- Cereals, flour, rice, pasta
- Convenience products
- Basic dough products
- Basic pastry products
- Cakes, sponges and scones
Students will study a range of topics during the two year course:
- The industry – food and drink.
- Job roles, employment opportunities and relevant training.
- Health, safety and hygiene.
- Food preparation, cooking and presentation.
- Nutrition and menu planning.
- Costing and portion control.
- Specialist equipment.
- Communication and record keeping.
- Environmental considerations.
Post 16 Pathways
When students have completed their two-year course, there are numerous Post 16 pathways available in order for students to continue their learning in this area:
Further Education (College)
- Level 2 and 3 professional cookery diploma
- Level 3 hospitality national diploma
- Apprenticeship in hospitality and catering
- Level 2 craft bakery
- Level 2 food and beverage service professional diploma
- Bakery or food manufacture apprenticeship
- HNC and HND hospitality management
Higher Education (University)
- BSC (honours) food and nutrition
- PGCE secondary design and technology (food technology)
- BSc (honours) hospitality business management with culinary arts