WJEC LEVEL 1/2 AWARD IN HOSPITALITY AND
CATERING
SAMPLE EXTERNAL ASSESSMENT
UNIT 1: THE HOSPITALITY AND CATERING
INDUSTRY
For certification from 2016
CONTENTS
Page
Specimen External Assignment
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Specimen Mark Scheme
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WJEC LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING
UNIT 1: THE HOSPITALITY AND CATERING INDUSTRY
Candidate
Name
Centre
Number
Candidate
Number
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Open this paper on or as soon as possible after 1 May 20XX
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The assessment must be completed within three weeks
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GUIDANCE TO CANDIDATES
Time
You have six hours to complete the assignment
Resources
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This paper contains:
• a scenario
• a newspaper article
• statistics on people living in the village
You can use class notes that are approved by your tutor
You can only access the Internet to obtain images for use in your report
You can use ICT software
Supervision
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You will be supervised throughout
You must save your work securely
You cannot access your work when not supervised
Collaboration
This is an individual task
Marking
Your work for this assignment will be marked against the following assessment criteria:
AC1.1 Describe the structure of the hospitality and catering industry
AC1.2 Describe job roles within the hospitality and catering industry
AC1.4 Explain factors affecting the success of hospitality and catering providers
AC2.1 Describe the operation of the kitchen
AC2.2 Describe the operation of front of house
AC2.3 Describe how hospitality and catering provision meets customer needs
AC3.1 Describe the responsibilities from legislation relating to personal safety in the
workplace
AC3.3 Recommend personal safety control measures for hospitality and catering
provision
AC4.1 Review options for hospitality and catering provision
AC4.2 Communicate options for hospitality provision
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LEARNER ASSIGNMENT BRIEF
BRIEF
Birstall Pit is a small village two miles from the nearest town and shops. It was established
in 1865 as a mining village. The village is dominated by one road, with large strips of
terraced housing on either side. A major road runs alongside the village which links the
nearest towns and other villages.
For many years, the village had a number of empty properties, but recently, many houses
have been sold to young families who have chosen to move into the village, as a result of
the strong community spirt within the area and the improvements that have started to take
place within the community. A new primary school has been opened, and the old school has
been turned into a nursery, which accepts local children, but is also well subscribed with
children from neighbouring towns. The position of the nursery is ideal for parents ,who pass
by the village on their way to work in the nearby town.
A group of residents from the village has met with the local council to present ideas for how
the village could be further developed. These include:
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Creating a tourist attraction of the old pit and/or the canal to attract visitors
Developing the old pit head offices for start-up businesses with an emphasis on new
craft enterprises
Converting the land to allotments with priority to those in the village but also available
to people from other local villages and the nearby town
Developing new “meeting places” to promote the existing community spirit , and cater
for the changing clientele that now live or pass through the village
The Economic Regeneration Department of the local authority has agreed to set aside
funding for small grants to businesses that open in the village and create employment.
You see this as an opportunity to open new hospitality and catering provisions in the village.
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TASKS
Produce a report for the local authority with three ideas for hospitality and catering provision
in the village. Highlight one of the ideas you think would be most successful. In your report
you should make reference to:
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How your ideas relate to the provision across the industry (AC1.1)
Why you are proposing to go ahead with one of those ideas (AC4.1)
The job roles that will exist in your proposed hospitality and catering provision
(AC1.2)
Factors that will affect the success of your proposed hospitality and catering
provision (AC1.4)
How the kitchen and front of house will operate in your proposed hospitality and
catering provision (AC2.1, AC2.2)
The legislation considered for personal safety of staff and customers (AC3.1)
The control measures you will put in place to ensure personal safety of staff and
customers (AC3.3)
You will be assessed on the presentation of your report (AC4.2)
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Appendix 1
Extract from Ratby Advertiser
Supermarket extension
given go ahead
Ratby council today gave planning
permission to McCourts to extend their
supermarket in the west of the town. A
representative of McCourts said ‘We are
really pleased that we finally have the go
ahead for our plans. We will be creating
46 new part-time posts and there will be
lots of new services, including a cafe’.
There has been a lot of opposition to the
plans, mainly from those living in Birstall
Pit and East Sibson. Jo Candy, a local
councillor said ‘Surely, the town should
be looking at creating services in the east
of the town, nearer Birstall Pit and East
Sibson . McCourts is the nearest
supermarket for our residents and it is
two bus-rides away’.
Extract from Office of National Statistics Data
National
Birstall Pit
Satisfied with life
76.5%
59.5%
Unemployment
7.9%
9%
Car ownership (per household)
77%
60%
Number of children aged 0-16
17.6%
28%
Number of people aged over 60
16.6%
23%
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CENTRE INFORMATION
WJEC Approach to Assessment
The WJEC Level 1/2 Award in Hospitality and Catering has adopted the principles of
controlled assessment as set out in the Joint Council for Qualifications document ‘GCE,
ELC, and Project Qualifications – instructions for conducting coursework’. This document
can be accessed through the JCQ website (www.jcq.org.uk).
Unit 1: The Hospitality and Catering Industry of the WJEC Level 1/2 Award in Hospitality
and Catering is assessed according to the following principles:
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All units are assessed through summative controlled assessment. Details of controls
for this unit are provided in this assessment
All specified assessment criteria must be met under controlled conditions, as given in
this assessment, for the unit learning outcomes to be achieved
Performance bands for Level 2 Merit and Level 2 Distinction can only apply once a
candidate has achieved all assessment criteria at the level of qualification to be
awarded. Evidence must clearly show how the candidate has met the standard for
the higher grades
There are three stages of assessment that will be controlled:
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Task setting
Task taking
Task marking
Task setting
This assignment has been produced by WJEC. The assignment cannot be changed. This
assignment follows the approach required for internally assessed units:
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Each unit is assessed through one assignment
Each assessment has a brief that sets out an applied purpose. An applied purpose
is a reason for completing the tasks that would benefit a business or society. Further
details are in Section 1.2 of the specification
The assessment can specify a number of tasks but tasks must be coherent i.e. show
how the assessment requirements all contribute to the achievement of the applied
purpose of the assignment
The assessment will assess all learning outcomes. It will indicate which assessment
criteria are targeted for the assessment
Task taking
There are five areas of task taking that are controlled: time, resources, supervision,
collaboration and resubmission.
Time
There are six hours available for assessment of this unit. Centres must log the supervised
sessions on the attached form.
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Resources
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Learners may use any notes they have produced as part of the learning process,
this must not include any scenarios similar to the one used in this assignment
Learners cannot have access to text books
Learners can only access the Internet to obtain images to support the proposal
Learners can use ICT software to produce any part of this assessment
Supervision
Learners must be supervised by an assessor whilst completing all tasks. Centres must have
in place systems to ensure learners cannot access evidence they have been developing
outside of supervised activities.
Supervision is in place to ensure the authenticity of evidence produced for summative
assessment. Assessors are not expected to provide input or guidance to learners during the
controlled assessment time. This includes providing formative feedback on the evidence
being produced, guidance on the requirements of the task or how performance bands can be
interpreted.
Candidates can review and redraft evidence independently within the time allowed for the
assessment.
Collaboration
Group work is not allowed when producing evidence for this assignment.
Task marking
WJEC will mark all evidence produced by learners.
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WJEC LEVEL 1/2 AWARD IN
HOSPITALITY AND CATERING
TIMESHEET
Centre Nam /Enw’r Ganolfan:
Centre Number/Rhif y Ganolfan:
Candidate Name /Enw’r Ymgeisydd:
Candidate Number /Rhif y Ymgeisydd:
Unit 1: The Hospitality and Catering Industry
The total time allowed must not exceed six hours/Ni ddylai’r cyfanswm amser sy’n cael ei
ganiatáu fod yn fwy na chwe awr.
The timed, supervised hours took place as follows/Cynhaliwyd oriau dan oruchwyliaeth wedi’u
hamseru fel a ganlyn:
Time Allowed (6 Hours)/ Amser a Ganiateir (6
Awr)
Dates
Dyddiad
Hours/Oriau
Minutes/Munudau
Total/
Cyfanswm
I certify that all candidates entered were informed of the above date /Tystiaf fod pob ymgeisydd wedi’u
hysbysu am y dyddiadau uchod.
Supervisor’s Signature/Llofnod yr Athro: …………………………Date/Dyddiad: …………………....
I confirm that the evidence submitted for assessment has been produced by me without any
assistance beyond that allowed/Cadarnhaf fy mod wedi cynhyrchu’r dystiolaeth a gyflwynwyd i’w
hasesu heb unrhyw gymorth heblaw am yr hyn sy’n cael ei ganiatáu.
Candidate’s Signature/Llofnod yr Ymgesiydd: …………………………Date/Dyddiad: ……………...
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WJEC
LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING
SAMPLE EXTERNAL ASSESSMENT
MARK SCHEME
UNIT 1: THE HOSPITALITY AND CATERING INDUSTRY
In addition to a mark scheme, examiners will be supported by
marking conferences and exemplar material.
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Performance bands
Learning
Outcome
Assessment
criteria
Level 1 Pass
Level 2 Pass
Level 2 Merit
LO1
Understand the
environment in
which
hospitality and
catering
providers
operate
AC1.1 Describe
the structure of
the hospitality and
catering industry
Outlines different types
of hospitality and
catering provision.
Describes different
types of hospitality and
catering provision.
Describes in some
detail different types of
hospitality and catering
provision.
AC1.2 Describe
job roles within
the hospitality and
catering industry
Outlines jobs roles that
would be required for
hospitality and catering
provision. Most job
roles are relevant.
Describes job roles that
would be required for
the proposed hospitality
and catering provision.
AC1.4 Explain
factors affecting
the success of
hospitality and
catering providers
Outlines in general
terms a range of factors
affecting the success of
hospitality and catering
providers. Evidence is
descriptive with limited
reasoning.
Explains a range of
factors affecting the
success of hospitality
and catering providers.
Some evidence is
relevant to the success
of the proposed
hospitality and catering
provision. Evidence is
descriptive with relevant
reasoning.
Explains a range of
relevant factors
affecting the success of
hospitality and catering
providers. Evidence is
contained detailed
reasoned statements
which are relevant to
the proposed catering
provision.
Explains a range of
relevant factors
affecting the success of
the proposed hospitality
and catering provision.
Evidence is realistic, in
depth and has a clear
structure. All evidence
contains accurate
reasoned judgements.
AC2.1 Describe
the operation of
the kitchen
Outlines in general
terms the operation of
kitchens in hospitality
and catering provision.
Describes the operation
of the kitchen in the
proposed hospitality
and catering provision.
Describes the
operation of the kitchen
in the proposed
hospitality and catering
Describes clearly and in
detail the relevant
aspects of the operation
of the proposed
LO2 Know the
requirements
for hospitality
and catering
Level 2 Distinction
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provision
LO3
Understand
how hospitality
and catering
provision meets
health and
safety
requirements
Some content may be
relevant to the proposed
hospitality and catering
provision. There may
be omissions.
There may be
omissions and errors
minor sections of the
content may be
irrelevant.
provision. General
aspects of the
operation may be
described in detail.
There may be
omissions and minor
errors.
AC2.2 Describe
the operation of
front of house
Outlines in general
terms the operation of
front of house in
hospitality and catering
provision. Content may
be relevant to the
proposed hospitality
and catering provision.
There may be
omissions.
Describes the operation
of front of house in the
proposed hospitality
and catering provision.
There may be
omissions and errors
and minor sections of
the content may be
irrelevant.
Describes the
operation of front of
house in the proposed
hospitality and catering
provision. General
aspects of the
operation may be
described in detail.
There may be
omissions and minor
errors.
AC3.1 Describe
the
responsibilities
from legislation
relating to
personal safety in
the workplace
Outlines responsibilities
of legislation relating to
personal safety in the
workplace.
Describes
responsibilities of
legislation relating to
personal safety in the
workplace of the
proposed hospitality
and catering provision.
AC3.3
Recommend
personal safety
Outlines a range of
personal safety control
measures, some of
Recommends a range
of control measures for
the proposed hospitality
hospitality and catering
provision. No minor
omissions are evident.
Recommends a range
of relevant control
measures for the
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LO4 Be able to
propose a
hospitality and
catering
provision for a
location
control measures
for hospitality and
catering provision
which are relevant to
the proposed hospitality
and catering provision.
There is an attempt to
justify
recommendations.
and catering provision,
some of which are
relevant. Generally
recommendations are
justified.
proposed hospitality
and catering provision.
All recommendations
are justified.
AC4.1 Review
options for
hospitality and
catering provision
A limited range of
options are reviewed
with straightforward
conclusions.
A range of options are
reviewed. Conclusions
are straightforward.
A range of options are
reviewed. Conclusions
include reasoned
judgements.
AC4.2
Communicate
options for
hospitality
provision
Options are
communicated. There
is evidence of
structuring information
and consideration of an
appropriate tone and
style. Imagery is used
in conveying key points.
Options are
communicated with a
logical structure. There
is an attempt to use an
appropriate tone and
style. There is an
attempt to highlight key
points using imagery.
Options are
communicated with a
logical clear structure,
using an appropriate
tone and style of
language. Key points
are highlighted using
imagery.
A range of options are
reviewed with in depth
reasoned judgements
made.
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