Council for the Curriculum, Examinations and Assessment

GCSE Hospitality

For first teaching from September 2017
A guide to changes in GCSE Grading

Our GCSE Hospitality specification develops studentsí core knowledge of this diverse industry and the skills required for working in it. Students learn about a variety of topics, including diet and health, first aid, customer care and marketing. In work-related contexts, they plan menus and prepare and serve food using a range of cooking methods.

Weíre the only awarding organisation to offer a GCSE in Hospitality for first teaching from 2017. This revised specification reinforces studentsí theoretical learning with practical tasks. These allow students to discover what itís like to work in the hospitality industry. Participating in these tasks also helps them to develop key transferable skills, such as time management, problem solving and teamwork.

Students also learn about hospitality career opportunities, including front of house and food and beverage roles. This enables them to make informed choices about further study and employment.

Specification and Specimen Assessment Materials

Our GCSE in Hospitality is unitised, so itís possible to take part of the assessment at the end of the first year of study.

The specification has three units:

  • Unit 1: The Hospitality Industry
  • Unit 2: Hospitality and the Customer
  • Unit 3: Food and Beverage Preparation and Service.

Specification
(PDF), Last Updated: 15 June 2017

Specimen Assessment Materials

Specimen Assessment Materials
(PDF), Last Updated: 15 June 2017

Support

View Support Materials

Past Papers

View Past Papers

Examinations

View Chief Examiner/Principal Moderator Reports

Controlled Assessment

In this specification Unit 3: Food and Beverage Preparation and Service is a controlled assessment unit. Students produce a portfolio of three tasks and plan and carry out an event or function.

Unit 3: Controlled Assessment Tasks (valid from September 2017)
(PDF), Last Updated: 07 September 2017

Unit 3: Controlled Assessment - Portfolio Task Evidence - Food and Beverage Preparation
(DOCX), Last Updated: 25 January 2018

Unit 3: Food and Beverage Preparation and Service Portfolio Observation Form
(DOCX), Last Updated: 01 November 2018

Controlled Assessment Unit 3: Cover Sheet Task 1//Task 2
(DOCX), Last Updated: 05 January 2018

Controlled Assessment Unit 3: Cover Sheet Task 3
(DOCX), Last Updated: 01 November 2018

Exemplar - Food and Beverage Preparation Unit 3: Function Evidence
(DOC), Last Updated: 27 November 2018

Food and Beverage Preparation Unit 3: Function Evidence
(DOC), Last Updated: 27 November 2018

Unit 3 Event or Function Assessment - Support Materials
(DOCX), Last Updated: 27 November 2018

Unit 3 Event or Function Assessment Cover Sheet
(DOCX), Last Updated: 21 January 2019

Unit 3 Event or Function Assessment Observation Sheet
(DOC), Last Updated: 21 January 2019

Unit 3: Portfolio Task 1 Support Materials
(DOCX), Last Updated: 01 November 2018

Unit 3: Portfolio Task 2 Support Materials
(DOCX), Last Updated: 01 November 2018

Unit 3: Portfolio Task 3 Support Materials
(DOCX), Last Updated: 01 November 2018

CCEA Curriculum Monitoring Programme 2018-19