GCSE Food (Catering)
Why study this course?
To raise student awareness of
- The value of food
- The ever increasing job opportunities
- The skills required when cooking on a professional level
- Increase their knowledge of food hygiene and its importance
- Interpersonal and life skills, communication, team building and leadership
All students opting for this course will be required to purchase chef whites. This approx will cost of £20.00.
Students will be expected to find a catering based work experience placement at the end of Yr10. The school can help in finding this.
What content is covered? [Exam Board: WJEC]
Students will cover a range of work linking directly to the Catering Industry and the skills required to succeed in this area. They will cook on a regular basis and will cover the topics as shown below.
Areas of study:
- The Industry – food and drink
- Job roles, employment opportunities
- Health, safety and hygiene
- Food preparation, cooking and presentation
- Nutrition and menu planning
- Costing and portion control
- Specialist equipment
- Communication and record keeping
- Environmental considerations
How will I be assessed?
Students will be assessed through two practical assignments and a written paper at the end of year 11. Coursework 60% and Final exam 40%.
The practical assignments have a written element as well. Students are required to plan and evaluate the practical as part of their assessment.
The first assignment will be carried out at the end of Year 10 and the final one in the March of Year 11. Students will be able to choose from two different assignments set by the board for each of the tests.
Please be aware that the coursework is a controlled task—15hrs in Yr10 and 30 in Yr11. This will include the practical exam. For the students this means all of their written work (planning and evaluation) has to be completed in a supervised time and work cannot be taken home.