1. GCSE - HOSPITALITY

2. The content of the hospitality specification
allows pupils to develop knowledge and understanding of the hospitality industry
provides opportunity to develop practical skills required to work in the industry

3. Specification at a Glance Candidates study 3 units
Specification at a Glance Candidates study 3 units. Units 1 and 2 are externally assessed; unit 3 is internally assessed
Unit
Assessment
Weighting
Unit 1:
The Hospitality Industry
Unit 2:
Hospitality and the Customer
Unit 3:
Food and Beverage Preparation and Service
External written examination
1 hour
All questions are compulsory and may include multiple choice, short response, structured, stimulus response and extended response.
Controlled assessment
Students must:
• produce a portfolio of three tasks; and
• contribute to planning and carrying out an event or function.
25%
50%

4. External assessment examinations for Units 1 and 2 are available in the June series each year. Candidates may re–sit these units once. The better of the two results will count to the final GCSE grade. The Controlled Assessment Tasks for Unit 3 are submitted at the end of the course.

5. Assessment objectives
There are three assessment objectives for this specification. Candidates must:
AO1 recall, select and communicate their knowledge and understanding of concepts, issues and terminology;
AO2 apply their skills, knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks;
AO3 analyse and evaluate information sources and evidence, make reasoned judgements and present conclusions.

6. Quality of written communication
Candidates must demonstrate their quality of written communication.
They need to:
ensure that text is legible and that spelling, punctuation and grammar are accurate so that meaning is clear;
select and use a form and style of writing that suit their purpose and complex subject matter;
organise information clearly and coherently, using specialist vocabulary where appropriate.
Quality of written communication is assessed in responses to questions and tasks that require extended writing.

7. Unit 1: the Hospitality Industry – externally assessed
Students develop understanding of and acquire knowledge about the diversity of the hospitality industry.
They explore the place of the hospitality industry in the economy and investigate careers and job roles.
They study health and safety at work, first aid and promoting healthy eating.
There are 6 compulsory questions on the examination paper. Q6 requires an extended written response and the quality of written communication is assessed in this question.
This unit is worth 25 per cent of the total marks.
Candidates will benefit from studying this unit in Year 11 alongside beginning the practical content and internal assessment tasks required for the portfolio for Unit 3.

8. Unit 2: Hospitality and the Customer – externally assessed
Students investigate the different types of customers and how the hospitality industry can meet their needs through providing products and services.
They learn about the importance of customer care standards and procedures and how these should be monitored.
Students explore the importance of effective communication, marketing and promotions.
There are 6 compulsory questions on the examination paper. Q6 requires an extended written response and the quality of written communication is assessed in this question.
This unit is worth 25 per cent of the total marks.
Candidates will benefit from studying this unit in Year 12 alongside completing the practical content and internal assessment tasks required for the portfolio and function for Unit 3.

9. Unit 3: Food and Beverage Preparation and Service – internally assessed
This is a practical unit in which students develop skills in preparing and serving food and beverages appropriate for the hospitality industry.
The availability of equipment within centres will vary. However, this should not affect the outcomes of the practical assessment. Students are assessed on their ability to use the equipment available.
Individually, they demonstrate the skills to present a range of dishes for their portfolio.
They experience team working when planning and delivering a function or event.
Students have opportunities to develop thinking, problem-solving, decision-making and self-management skills. They also have opportunities to be creative, work with others and manage information.

10. Unit 3 – Controlled assessment tasks
For Unit 3, candidates must complete two controlled assessment tasks: 1. a portfolio of three short tasks; and 2. a planned event or function assignment. These tasks are worth 50 percent of the final award. The teacher assesses the tasks and CCEA moderates them.

11. Portfolio tasks The titles for the 3 portfolio tasks are set by CCEA.
They will be reviewed and may be updated every two years.
Details are to be found on the hospitality website.
CCEA has provided a template for candidates to use when undertaking the tasks. This can be downloaded from the website for each task.
Each task should be no more than 1000 words.
The practical sessions must be undertaken in 1 hour 30 minutes.
Candidates must work independently.
The three tasks are worth 30 percent of the total marks

12. Function/event task
CCEA sets broad areas within which centres have the opportunity to contextualise the controlled assessment tasks to suit their specific circumstances. This includes the availability of and access to resources.
This is a team task where candidates are involved in planning, implementing and evaluating an event or function for people.
Candidates work in groups to carry out the function but it is essential that the teacher can identify individual contributions on the Candidate Observation Sheet.
Candidates provide an individual response in their written work and include photographs of carrying out the practical tasks they were personally responsible for.
A template for producing the written evidence is provided by CCEA and can be downloaded from the hospitality microsite.
The practical session should be undertaken in three hours.
The written evidence should be no more than 2000 words.
This controlled assessment task is worth 20 percent of the total marks.

13. Authenticity within controlled assessment tasks
• Candidates should work independently.
• Candidates should complete all work under informal supervision (with the exception of practical activities, which
must be carried out under formal supervision).
• Candidates may carry out research with limited supervision.
• Teachers must be able to authenticate the work.
• Teachers must ensure that candidates acknowledge and
reference any sources used within the text.

14. Feedback to candidates
• Teachers must guide and supervise candidates in relation to the following: – monitoring progress; – preventing plagiarism; – ensuring compliance with health and safety requirements; – ensuring work is completed in accordance with the specification requirements – ensuring work can be assessed in accordance with the procedures and marking criteria. • Candidates should reach their own conclusions. • Where candidates require support and guidance, teachers must reflect this in the mark band they select from the assessment grid and in the marks they award.

15. Task marking
Teachers mark the controlled assessment tasks using assessment criteria provided in the specification.
They should use professional judgement to select and apply the criteria in each mark band appropriately and fairly to candidates’ work. They should follow a ‘best fit’ approach when selecting a candidate’s mark.
Drafting/Redrafting
Teachers must not correct candidates’ work in detail and return it to them to write up a fair copy. Responsibility for drafting a piece of work towards completion lies entirely with the candidate. Once a candidate has submitted the controlled assessment and it has been awarded a mark, that mark is final. The candidate may not carry out further work.

16. Internal standardisation
Centres with more than one teaching group must carry out internal standardisation of controlled assessment tasks before submitting their marks to CCEA.
This is to ensure that each teacher has applied the assessment criteria consistently when marking assessments.
Centres may need to adjust an individual teacher’s marking to bring assessments into line with those of other teachers in the centre and to match the standards established at the agreement trial.
If marks do change, centres must amend the total/final mark on their Candidate Record Sheet.

17. Moderation
Centres must submit their marks and samples to CCEA by 1 May in any year for moderation. The purpose of moderation is to ensure that there is consistency of marking according to the assessment criteria across all centres.
CCEA issues full instructions each year on:
• moderation procedures;
• which samples are required
• the deadlines for submitting marks and samples

18. Instructions to Teachers’ Booklets
These instructions are uploaded to the website for each series.
They outline the administrative procedures that must be adhered to for GCSE Hospitality Controlled Assessment
Making yourself familiar with these booklets will prevent maladministration issues and ensure your submission of controlled assessment tasks goes smoothly
New Examinations Officers’ Roadshow 2017

19. Support
Agreement Trials are held annually to provide training for teachers in applying assessment criteria for controlled assessment tasks.
Past papers and mark schemes are available online.
Education Manager responsible for hospitality can be contacted for advice.

20. Additional Support Materials
The Specification and Specimen Assessment Materials are key documents.
Also available:
Past papers and Mark Schemes
Chief Examiner and Principal Moderator reports
Controlled Assessment Tasks

21. continued Observation forms Cover sheets
Additional support materials for Unit 3
Planning frameworks
Student guide
Factfiles, worksheets, case studies for Units 1, 2 and 3

22. continued Portfolio Clinic – Autumn and Spring terms
Agreement Trial – Autumn
Exemplification of Examination Performance (coming soon)

23. Working with CCEA The benefits: Teacher cover provided
First-hand experience of how the examining/moderating system works
User insight to the standards required for the assessment
Opportunity to examine/moderate assessments across a range of abilities
Improved learning and teaching outcomes
Creates links with CCEA personnel/subject officer
Opportunity to network with other professionals
Provides recognition and enhances the professional development of teachers
Interested? Just complete an application form at
- it’s quick and easy

24. Contacts: GCSE Hospitality
Education Manager: Deborah McGuffin Telephone: Ext Subject Support Officer: Joan Jennings Telephone:

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