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North Herts
Education Support Centre


GCSE Hospitality

Students on the morning programmes at Briar Patch and Bancroft will work towards gaining a GCSE in Hospitality.

The aims of the Course:

This course requires learners to demonstrate knowledge and understanding of:

· the industry: accommodation; food and beverage; front of house

· the types of products and services provided

· a range of customer groups

· job roles, career opportunities and relevant training

· appropriate forms of communication within the industry

· the importance of record keeping

· the range of equipment used in the hospitality and catering industry

Students will also gain an understanding of nutrition, healthy diets, dietary requirements and lifestyle.

Students will become aware of current issues including provenance, sustainability, and other ethical issues relating to food.

Course Outline:

Throughout the course students will develop their knowledge, skills and understanding of the subject. This will be achieved through practical work, including the making of products and customer service experiences, as well as written theory and ICT based coursework. Where possible the students will take part in learning through practical experiences.

There is one key controlled assessment. The task involves the planning, production and evaluation of a suitable event held within the school premises. The task will be set in a realistic hospitality context thus giving the candidates the opportunity to participate in the whole process. This task will be internally assessed using WJEC set criteria and externally moderated

Throughout the course the students will take part in further theory and practical lessons preparing them for the final written exam at the end of the year.

Assessment Summary:

Task 1 Controlled Assessment 60% Written exam 40% Grades awarded are from G to A*

Equipment/Suggested Resources:

The department has Chef’s whites and aprons for the students to wear however if they wish to provide their own this is also welcomed. Students will cook at least twice a week, all the ingredients for the practical and experimental work will be provided unless alternative arrangements have been made. Our exam board:

Career Relevance:

Part time jobs, apprenticeships, or progressing to courses at Catering college.

Student Successes:

We are very proud of our students who achieve well and show a high level of professionalism towards their practical exams. The progress made in many cases is excellent. Students set themselves high standards and work hard to achieve target grades and in several cases they exceed target grades.

Two of our Catering students have completed work experience at Jamie Oliver’s Fifteen restaurant in London, and another has cooked alongside celebrity chef James Martin in a regional catering competition.

The Lead for Catering is Kate Robinson