CATERING - Single GCSE

EXAM BOARD                                                 WJEC  

TEACHER I/C  OF SUBJECT                      Miss M Thomas

METHOD OF ASSESSMENT                     Written examination                                40%

                                                                  Two Unit Assessments set  by the exam board

                                                                  Task 1 20%, Task 2 40%

COURSE DESCRIPTION

The course is designed to give candidates an opportunity to extend and apply their skills and knowledge of the catering industry.  It also provides a vocationally - related qualification that covers levels 1 and 2 (Foundation and Intermediate) of the National Qualification Framework. 

It will enable candidates to extend their design and technological capability but will concentrate on the main areas of food production and food service as an introduction to the catering industry

Coursework will consist of two unit assessments, one in Year 10 (20%) and one in term 3 or 4 of Year 11 (40%).  Coursework involves written work and practical cooking.

RANGE OF ACTIVITIES

Focused practical tasks as well as written and practical assignments which enable a range of skills and processes to be developed. When possible some work experience in the food industry should be undertaken.

HOW DOES THE SUBJECT HELP AS A QUALIFICATION FOR FUTURE COURSES/CAREERS AND/OR MEET OTHER NEEDS SUCH AS LEISURE/ENJOYMENT ETC?

A course based on this specification should enable the following to be achieved:

An awareness of the structure of the catering industry and an introduction to career opportunities and further study.

The effective organisation and management of resources in relation to the needs of prospective clients in a multicultural society.

An awareness of relevant mandatory and other necessary health and safety requirements.

A basic knowledge of nutrition and an understanding of the relationship between diet and health

An ability to adapt to advances in technology and scientific knowledge in the catering industry.

An appreciation of the consumer situation and an understanding of the importance of cost effectiveness within the catering industry

Provide opportunities to work both individually and as members of a team.

A basic understanding of the food and beverage industry and the communication and social skills within it.

The development of the qualities of sensitivity, creativity and aesthetic appreciation.

An interest in and enjoyment of food preparation, presentation and service.

An opportunity for pupils to acquire "CIEH Level 2 Award in Food Safety in Catering".

NOTE:       Pupils must consider the cost of ingredients for practical sessions, and the planning and organisation needed in preparation for practical sessions.
Pupils studying Catering at GCSE will also be given the opportunity to obtain an extra qualification "CIEH Level 2 Award in Food Safety in Catering" awarded by the Institute of Environmental Health.

This certificate course is already taught extensively in the food industry, but is of great value to everyone as it increases their understanding of the fundamentals of good food hygiene practice. It is becoming essential for those wishing to work in food outlets such as pubs, restaurants, shops etc, part-time or full time.