This page lists what we actually have for CCEA GCSE Hospitality 0007. It is built from the live activities, so it is accurate on the day you read it.
The half nobody signed up for
Ask a Year 10 why they picked Hospitality and the answer involves cooking. Ask what they expect the exam to be about and the answer still involves cooking.
The qualification is about an industry. Kitchens are part of it and so are the people the kitchen exists for, and the written paper can ask about the second far more easily than the first.
Three of these eight activities are customer-facing. Customers, products and services, at twenty-two minutes the longest here, sets out who a hospitality business serves and what it offers them. Customer care standards and complaints covers what good service actually consists of and what happens when it fails, which students tend to answer with sentiment rather than procedure. Communication and marketing covers how a business reaches people.
That trio is the reliable revision gap in this subject. A class will revise food safety unprompted and will not revise complaint procedures, and the paper asks about both.
The food half
Safe food handling, storage and cooking methods carries the named temperatures, times and procedures, which is the densest factual content in the specification.
Health, safety and first aid sits alongside it, covering the workplace rather than the food.
Equipment and knife skills covers the tools and their correct use, as knowledge rather than as technique. Nothing on a screen makes anybody better with a knife, and knowing the names, the grips and the safe practice is examinable.
Diet and nutrition covers the customer's requirements: dietary needs, allergens, and what a business has to do about them.
The topic that joins the halves, and is missing
The specification has an area covering kitchen and service roles and the planning of an event. There is no activity for it.
It is a frustrating one to be short of, because it is precisely where the two halves of the subject meet: who does what during service, how a brigade and a front of house fit together, and how an event is planned so that both work at once.
Your own teaching and CCEA's own papers, which are in our past paper archive free and unaltered, cover it. This page does not.
Careers, which this subject takes seriously
One activity covers the hospitality industry and its careers. In a vocational qualification that is not filler: the specification expects candidates to know the shape of the industry they are being introduced to, and the question can be as specific as which roles sit where.
It is also the activity most likely to be genuinely interesting to a student who is considering the sector, which makes it useful at the start of a course rather than only before an exam.
The CCEA suite
CCEA subjects have very little published revision material behind them. The neighbouring one here is CCEA GCSE Home Economics: Child Development, which shares nutrition ground from a different direction.
For food science in more depth than this specification requires, AQA GCSE Food Preparation and Nutrition covers the mechanisms behind what a kitchen does.
Using them
The three activities embedded further down are playable here without an account.
The lists below group by classroom use, worked out from what each activity contains. For how each is meant to be run, see ready-to-run revision activities. To put several in front of one class in order, build a sprint and share one link. Everything else, by subject and board, is on the revision pages.
What this page does not do
Nothing on kitchen and service roles or event planning.
No practical skill. Knife work, service and timing are learned in a kitchen.
Eight activities is one pass through most of the content.
It does not track anything, so there is no completion list to check.