Council for the Curriculum, Examinations and Assessment
CCEA Curriculum Monitoring Programme 2018-19

NOTE: CCEA will not be accepting entries from English centres for GCSE courses that begin in or after September 2012

Specification

Useful Downloads

Specification
(PDF), Last Updated: 14 May 2013
(Version 4) For first teaching from September 2009, for first award in Summer 2011. NOTE: CCEA will NOT be accepting entries from English centres for GCSE courses that begin in or after September 2012

Related Circular

Controlled Assessment Tasks Unit 3: Food and Drink (GHP31) (S/IF/53/13)
(PDF), Last Updated: 23 August 2013

Instructions to Teachers for Summer 2013: December 2012 Uploads (S/IF/86/12)
(PDF), Last Updated: 13 December 2012

Specification Update (S/IF/79/11)
(PDF), Last Updated: 30 August 2011

We have divided this specification into three teaching and learning units:

Unit 1: The Hospitality Industry;
Unit 2: Reception and Accommodation; and
Unit 3: Food and Drink.

The content of each unit is outlined in more detail below:

Unit Content
Unit 1: The Hospitality Industry
  • Investigating hospitality
  • Products and services provided
  • Career opportunities in the hospitality industry
  • Customer care standards and procedures
  • Customers in hospitality
  • Communication
  • Diet and health in the hospitality industry
  • Health and safety at work
  • First aid at work
Unit 2: Reception and Accommodation
  • Front office
  • Customer cycle
  • Enquiry booking/reservation
  • Check-in
  • Use of services and facilities
  • Purchasing products
  • Handling complaints
  • Check-out
  • Payment methods
  • Departure
  • Use of services and facilities
  • Directions
  • Restaurant reservations
  • Facilities (business and leisure)
  • Services (late check out, wake-up call, laundry and room service)
  • Menus
  • Front office and its links with other departments
  • Food and beverage
  • Linen
  • Kitchen
  • Non-English speaking guests
  • Accommodation
  • The range of accommodation services required by guests and the role of the housekeeping team
Unit 3: Food and Drink
  • Basic food hygiene
  • Causes of food borne illness
  • The principles of handling food safely
  • Maintaining a clean and professional appearance
  • Keeping food areas clean
  • Legal obligations of employers and staff
  • Food preparation
  • Basic knife skills
  • Use a range of cooking skills
  • Stocks and sauces
  • Prepare vegetables
  • Prepare a selection of starters
  • Prepare basic hot and cold desserts
  • Baking
  • Hot beverages
  • Cold beverages
  • Food service
  • Waste management
  • Prepare, cook and serve a two course meal for two people
  • Contribute towards a function for at least ten people

For more information, see the specification.