WJEC/Eduqas · Vocational Award Level 1/2

Hospitality and Catering GCSE

The hospitality and catering industry, operations, health and safety and food safety, plus planning, preparing and cooking dishes for a nutritional need.

Specification points

0 with marked evidence

Coverage

Average paper standing

—

0 secure · 0 developing · 0 learning

How it is assessed

Unit 1 — The hospitality and catering industry: written exam, 1h 20m (40%).
Unit 2 — Hospitality and catering in action: controlled assessment with practical cooking (60%).

Awarding body specification

Exam-style practice papers

Hospitality practice paper: industry, safety and planning

Exam-style questions on provision types, food safety, temperature control and planning.

Unit 1 and Unit 2 knowledge7 questions27 marks25 min guideNo timer

Not yet attempted.

Sit this paper

Specification content and progress

Unit 1

Unit 1 AC1Industry structureNot started
Describe types of hospitality and catering provision, job roles and working conditions.
Unit 1 AC2OperationsNot started
Explain front and back of house operations, workflow, equipment and customer requirements.
Unit 1 AC3Health and safetyNot started
Explain the responsibilities of employers and employees and the main risks in a kitchen.
Unit 1 AC4Food safetyNot started
Explain food-related causes of ill health, bacteria, storage, temperature control and EHO powers.

Unit 2

Unit 2 AC1Nutrition for a briefNot started
Explain nutritional needs for different groups and justify dish choices against a brief.
Unit 2 AC2Planning and productionNot started
Produce a time plan, contingency plan and costed dish list, then cook safely and to time.
Unit 2 AC3EvaluationNot started
Evaluate dishes and the plan against the brief, using feedback and sensory analysis.