Travel & Tourism
Specification: 610/2236/6
The CITY-AND-GUILDS-OF-LONDON-INSTITUTE Vocational Travel & Tourism specification covers 67 topics with 97 learning objectives (610/2236/6). Use the topic browser below to explore subtopics, exam tips, common mistakes, and key terminology for each area of the course.
This subject will help you develop key knowledge and skills required for exam success.
67
Units
97
Learning Outcomes
246
Assessment Guidance
271
Key Skills
Key Features
- Master key concepts
- Develop exam technique
- Apply knowledge effectively
Common Exam Mistakes
Pitfalls to avoid in your exams
- •Confusing Welsh tourist offerings with those of other UK nations, such as Scotland or England, lacking specific local knowledge and unique selling points.
- •Overlooking the importance of the Welsh language and cultural identity in shaping the visitor experience and product differentiation, leading to generic descriptions.
- •Failing to apply product management concepts to real-world Welsh destinations, providing generic answers without contextual examples or evidence of research.
- •Neglecting to consider the collaborative nature of destination management, focusing only on single attractions rather than the integrated tourism product.
- •Storing raw meat on upper shelves in refrigerators, risking dripping onto ready-to-eat foods below; learners often forget correct fridge hierarchy.
- •Failing to record the actual time and temperature when holding hot food, assuming it stays safe once heated, leading to non-compliance with hot-holding requirements (above 63°C).
- •Using the same cleaning cloth for different surfaces without sanitising between tasks, spreading bacteria across the food preparation area.
- •Overlooking the need to cover or protect food during service, especially in gambling areas where customers may reach or smoke (where permitted).
Top Examiner Tips
Expert advice for exam success
- •Use specific Welsh case studies, such as the development of Zip World or the preservation of Blaenavon Industrial Landscape, to illustrate product management principles in action.
- •When discussing sustainability, reference Wales' commitment to responsible tourism under the Well-being of Future Generations Act and its influence on destination planning.
- •Structure your answers to show understanding of both the supply (product development) and demand (visitor motivations) sides of Welsh tourism, linking them to management decisions.
- •Incorporate recent statistics or trends from Visit Wales reports to demonstrate current awareness and strengthen your arguments.
- •For portfolio evidence, always cross-reference your workplace's food safety policy with your reflective accounts; state clearly which procedure you followed and why.
- •During direct observation, verbalise your actions (e.g., ‘I am now washing my hands because I just handled cash’) to demonstrate understanding of the critical control points.
- •Keep a detailed log of any minor incidents or near-misses (e.g., a fridge door left open) and the actions you took; this shows proactive risk management and can be used as supplementary evidence.
- •When photographing evidence (e.g., temperature probe readings), ensure the image shows the date and the probe reading clearly; annotate the photo to explain what you were checking and why it was acceptable.
Qualification Units
How this qualification is graded
Vocational qualifications are marked against criteria, not an exam percentage. Each unit is assessed across three bands - build up from Pass by applying your knowledge to realistic workplace scenarios.
Accurately describe and explain the core knowledge for the unit and link it to the given scenario.
Apply and analyse that knowledge in detail, showing why it matters in the workplace context.
Evaluate and justify decisions, weigh up alternatives and make well-reasoned professional recommendations.
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