WJEC GCSE Catering Past Papers & Mark Schemes

Although this specification is no longer offered, the past papers remain a strong revision resource for the current WJEC Level 1/2 Hospitality and Catering qualification because the underpinning catering knowledge is unchanged. Food safety questions are highly predictable and account for around 25% of every paper. Memorise: the four core temperatures (5°C fridge, -18°C freezer, 75°C core when reheating, 63°C hot holding); the eight HACCP critical control points; the three groups of food contamination (physical, chemical, biological); and the 14 declared allergens under UK FSA law. Nutrition questions reward precise nutrient functions: protein for growth and repair, fat for energy and insulation, carbohydrate for energy, fibre for gut health. For special diets, memorise: gluten-free (no wheat/barley/rye), low-fat (≤3g per 100g), low-sodium (≤120mg per 100g), and vegetarian/vegan distinctions. Menu planning questions reward systematic application of the criteria: dietary needs, religious or cultural restrictions, age range, special occasions, seasonal availability, cost, equipment availability. Use these as a checklist when answering. Costing and portion-control calculations recur on every paper: practice gross profit margin (GP% = (selling price − food cost) ÷ selling price × 100) and recipe scaling.