GCSE Hospitality and Catering has two components which make up the final grade at the end of the course: controlled tasks and an exam.

Controlled Task

  • 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:

  • Meat/poultry
  • Fish
  • Eggs
  • Dairy products
  • Cereals, flour, rice, pasta
  • Vegetables
  • Fruit
  • Convenience products
  • Sauces
  • 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