Year 1 Year 2 Examination Assignment Paper number Unit 1: Unit 3: and The world of travel and tourism Managing the customer experience Time 1 hour 30 minutes Marks 75 Weighting 32% 21% Assessment External examination Internally marked and externally moderated Types of question Three structured questions, short n/a and extended answers based on stimulus material and knowledge Pre-release material with task Assignment number Unit 2: Unit 4: and title Global destinations Choice from list of options to be decided Marks 60 Time 3 hr Weighting 26% 21% Assessment Externally set task Internally marked and externally moderated Types of question 3 activities set by the exam board n/a In the assignment units clear objective criteria are used to assess competency in all the key areas and you will be able to see how your achievements build up as the course proceeds. There will be plenty of opportunity to show progress. Are there any specific entry requirements? There are no special GCSE requirements for this course.
Year 1 Year 2 Examination Assignment Paper number and Unit 1: The world of travel and tourism Unit 3: Managing the customer experience Time 1 hour 30 minutes Marks 75 Weighting 32% 21% Assessment External examination Internally marked and externally moderated Types of question Three structured questions, short and extended answers based on stimulus material and knowledge n/a Pre-release material with task Assignment number and title Unit 2: Global destinations Unit 4: Choice from list of options to be decided Marks 60 Time 3 hr Weighting 26% 21% Assessment Externally set task Internally marked and externally moderated Types of question 3 activities set by the exam board n/a In the assignment units clear objective criteria are used to assess competency in all the key areas and you will be able to see how your achievements build up as the course proceeds. There will be plenty of opportunity to show progress. Are there any specific entry requirements? There are no special GCSE requirements for this course.
Sixth-Form-Information-2018-20.docx