Hospitality and Catering Past Paper Questions answered perfectly - WJEC 2019 paper 1 (question 1 and 2)
1. Hospitality and catering provisions can be commercial and non-commercial.
(a) Classify the hospitality and catering establishments into commercial or non-commercial.
Place the correct letter into the correct box below. [4]
A) Pizza hut
B) RAF (armed forces)
C) B+B (bed and breakfast)
D) HM Prison
Commercial Non-commercial
A B
C D
Commercial= make a profit
Non-commercial= do not make a profit
You get one mark for each that you get right. The best way to do this is to find the organisations or places that you don’t pay for.
Below are images of the Kitchen Brigade at the Sheridan Restaurant.
(b) Place the job roles into the correct order. [6]
Place the letter into the box to create the correct order.
A) Sous chef
B) Chef de partie
C) Plongeur (dishwasher)
D) Apprentice
E) Executive chef (head chef)
F) Commis chef
E, A, B, F, D, C
One mark for each correct answer
(c) Give two examples of the job role of the Executive Chef. [2]
1. Organising the staff duty rota
2. Creating menus
One mark for each correct answer
Other possible answers: responsible for making sure the kitchen is staffed, employees receive the correct training, ordering
supplies, accounting, hiring and firing, dealing with customer complaints, attending meetings etc.
(d) Identify two qualifications an Executive Chef may have working in a professional kitchen. [2]
1. Level 1/2 hospitality and catering
2. Any relevant level 3 qualification
One mark for each correct answer
Other possible answers: Diploma, NVQ, Bachelor’s degree/catering management or similar, Health and safety and food
hygiene certificates/food hygiene, any relevant food GCSE, apprentice, first aid etc.
1. Hospitality and catering provisions can be commercial and non-commercial.
(a) Classify the hospitality and catering establishments into commercial or non-commercial.
Place the correct letter into the correct box below. [4]
A) Pizza hut
B) RAF (armed forces)
C) B+B (bed and breakfast)
D) HM Prison
Commercial Non-commercial
A B
C D
Commercial= make a profit
Non-commercial= do not make a profit
You get one mark for each that you get right. The best way to do this is to find the organisations or places that you don’t pay for.
Below are images of the Kitchen Brigade at the Sheridan Restaurant.
(b) Place the job roles into the correct order. [6]
Place the letter into the box to create the correct order.
A) Sous chef
B) Chef de partie
C) Plongeur (dishwasher)
D) Apprentice
E) Executive chef (head chef)
F) Commis chef
E, A, B, F, D, C
One mark for each correct answer
(c) Give two examples of the job role of the Executive Chef. [2]
1. Organising the staff duty rota
2. Creating menus
One mark for each correct answer
Other possible answers: responsible for making sure the kitchen is staffed, employees receive the correct training, ordering
supplies, accounting, hiring and firing, dealing with customer complaints, attending meetings etc.
(d) Identify two qualifications an Executive Chef may have working in a professional kitchen. [2]
1. Level 1/2 hospitality and catering
2. Any relevant level 3 qualification
One mark for each correct answer
Other possible answers: Diploma, NVQ, Bachelor’s degree/catering management or similar, Health and safety and food
hygiene certificates/food hygiene, any relevant food GCSE, apprentice, first aid etc.
