Mrs H M Davies, Cert Ed.
Head of Food Technology
Miss E Vaughan
Food & Catering
The Catering course is an introduction to the food preparation and service aspects of Catering. The practical activities build on skills students have acquired during Key Stage 3. They need to bring ingredients regularly to prepare and cook a wide variety of dishes and develop the cooking skills needed for coursework. There is usually a choice of recipes for each practical, so that students can choose dishes that are within their capabilities and to their family’s tastes. Students need to become quick and efficient to enable them to present good quality food in a limited time.
Practical work can include:
They will also study the following aspects of catering:
Unit 1: Practical assessment – 60% of the final grade
This consists of 2 tasks set by the examination board. Both tasks will require some research work, written planning and evaluation.
The first of these tasks showing the use of basic commodities will be carried out in the summer term of Year 10. Students will research, plan and evaluate the task as well as prepare, cook and present the food they have chosen.
The second task is carried out during the spring term of Year 11. Students will be plan meals for different occasions. They will carry out research, plan the task and write a time plan. The evaluation will include customer acceptability, nutritional analysis, costing and profit margins.
Unit 2: Written examination paper – 40% of the final grade
For the written exam students will need to revise the following areas of study that have been covered during the course.
The Catering Industry food and drink.
Students should know about and understand:
The types of establishment that provide food and drink contract caterers the type or service provided, including self-service, fast food, cafeteria, take-away, buffet, plate, waiting service, automatic vending and travel service.
Job roles, training, career and employment opportunities
Students should know about the roles, duties and training for The manager and assistant manager
Chefs – Head, Second (sous), Pastry, Larder, Sauce, Vegetable, Assistant (Commis) Food and drink service – Restaurant Manager and Wait staff
Health Safety and Hygiene
Food preparation, cooking and presentation
accompaniments dente ,brûleebouquet garni, entréeflambé, mise én placepurée, au gratin, coulis, garnish, reduce, bain-marie,croûtons, ulienne, roux, en croute, marinade, sauté
Students should know to choose, store, prepare and serve: Meat and poultry
Nutrition and menu planning
Cost and portion control
How to cost recipes, calculate selling price and understand mark up and profit Appreciate methods of portion control and the significance of good portion control
Small and large scale catering equipment – hand equipment, powered equipment Small and large scale food service equipment – hand equipment, powered equipment Safe use, care and cleaning of food preparation and service equipment
Communication and record keeping
GCSE WJEC Catering Study and Exam Practice Published by CPG books ISBN-978 1 84762 988 3
WJEC GCSE Hospitality & Catering: My Revision Notes by Judy Gardiner Published by Hodder Education ISBN-978 1444153897