Catering at Studley High School


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:

  • Starters, crudities and dips
  • Savoury and sweet sauces
  • Shortcrust pastry
  • Ready made pastry
  • Simple two course meals
  • Finger and fork buffet foods
  • Bread making
  • Bar snacks
  • Meat dishes
  • Chicken dishes
  • Desserts
  • They will also study the following aspects of catering:

  • The Catering Industry – food and drink, Specialist catering equipment, record keeping, catering jobs and career development
  • Food Preparation, cooking and presentation
  • Nutrition, menu planning, costing and portion control
  • Health, safety and hygiene and environmental considerations There are two units to be assessed
  • 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

  • Personal hygiene – hand washing, general body hygiene, reporting sickness, protective clothing
  • Food safety – cleanliness, temperature control, cooking, monitoring and storage. The main points of the Food Safety Act.
  • Common causes of contamination Common types of food poisoning
  • Health & Safety – common health and safety signs, fire precaution, safe use of equipment. The main points of the Health and Safety at Work Act.
  • Simple first aid.
  • Risk Assessment – HACCP. Health and Safety executive five point plan. Fire regulations.
  • Food preparation, cooking and presentation

  • The importance of colour, texture, flavour, shape, temperature and time The customer’s needs
  • A wide range of culinary skills
  • Methods of cooking and methods of presentation Students should know the meaning of the following terms:
  • 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

  • Fish Eggs
  • Dairy products
  • Cereals, flour, rice, pasta Vegetables
  • Fruit
  • Convenience products Sauces
  • Basic dough products Basic pastry products
  • Cakes, sponges and scones
  • Nutrition and menu planning

  • Functions and sources of the main nutrients Current healthy eating guidelines
  • Vegetarian choices, nut allergies, wheat intolerance, lactose intolerance Types of menu – table d’hote, à la carte and themed
  • The following important points to consider when planning a menu Nutritionally balance meals
  • Variety of colour, flavour, texture Foods in season
  • Time of year Skill of the chef
  • Equipment available Type of outlet
  • Cost
  • Suitability and appeal to the client Time available
  • Multi-cultural variations
  • 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

    Specialist equipment

    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

  • The importance of sound communication
  • Types of communication used, e.g. verbal, written, telephone, fax, ICT (e-mail, internet) Which type of communication is appropriate to the circumstance?
  • The need for accurate and appropriate record keeping
  • Different methods of record keeping using in-stock control, data logging and restaurant bookings
  • Environmental considerations

  • Conservation of energy and water when preparing food
  • Reduce, re-use and recycle waster (3R’s) in preparing and serving meals Why it is important for the industry to address these issues
  • Know about a range of disposable products and materials used for packaging and be able to assess their fitness for purpose – appeal, temperature control, recycling, biodegradable, hygiene, cost, ease of storage and handling
  • Revision guides

    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