GCSE Hospitality

GCSE Hospitality – Revised Specification from September 2017

GCSE Hospitality develops pupils’ core knowledge of this diverse industry and the skills needed for working in it.  Pupils will 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.


This revised specification reinforces students’ theoretical learning with practical tasks.  These allow students to discover what it’s 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.


GCSE Hospitality is unitised, so it’s possible to take part of the assessment (Unit 1) at the end of Year 11.


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


Unit 1  - The Hospitality Industry

• Exploring Hospitality
• Career Opportunities in Hospitality
• Diet and Health in the Hospitality Industry
• Health and Safety at Work
• First Aid
Assessment for Unit 1
External Exam Set and marked by CCEA
1¼ hour paper
Single Tier
25% of final grade
All questions compulsory and may include multiple choice, short answer, structured, stimulus response and extended response.

Unit 2 – Hospitality and the Consumer

• Customers in Hospitality
• Products and Services to
• Customer Care Standards and
• Communication
• Marketing and Promotions
Assessment for Unit 2
External Exam Set and marked by CCEA
1¼ hour paper
Single Tier
25% of final grade
All questions compulsory and may include multiple choice, short answer, structured, stimulus response and extended response.

Unit 3 – Food and Beverage Preparation and Service

This is a practical unit
• Safe Food Handling in Hospitality Establishments
• Selection, Storage, Preparation, Cooking and Serving Food
• Cooking Methods
• Equipment
• Food Preparation and Cooking Skills
Assessment for Unit 3
Set by CCEA
Marked by centre and Moderated by CCEA
• Pupils will work individually to produce a portfolio of 3 short tasks to demonstrate planning and practical skills as well as evaluating each task.
30% of final grade (3X10%)
• Pupils will work as a team to plan, prepare, cook and serve a menu for an event/function for 10 people and will evaluate personal and team performance.
20% of final grade

*Important note – Unit 3 practical work will be ongoing throughout years 11 and 12 and the majority of this work has to be carried out in school under teacher supervision, so good attendance throughout years 11 and 12 is crucial.