GCSE Catering

The specification of GCSE catering is designed to give students an opportunity to extend and apply their skills and knowledge within a variety of contexts while maintaining the coherence inherent in this subject area. It provides opportunities to develop innovative thinking interdisciplinary skills, creativity and independence.

The aims of the course are to:

• Give an awareness of the structure of the catering industry, and an introduction to career opportunities and further study.
• An awareness of relevant and necessary health and safety requirements.
• A basic knowledge of nutrition and an understanding of the relationship between diet and health.
• An appreciation of consumer situation and the importance of cost effectiveness within the catering industry.
• Provide opportunities to work both independently and as members of a team.
• An understanding of the food industry and the communication and social skills requires within it.
• The development of the qualities of sensitivity, creativity and aesthetic appreciation.
• An enjoyment and interest of food preparation, presentation and service.

The course covers spiritual, social, moral, ethical,  cultural, citizenship issues, and is broken down into three components and covers: nutrition, menu planning, commodities; costing; catering terminology; food preparation; presentation; service; kitchen design; equipment; packaging and labeling.

Coursework consists of practical assignments:

Task one - 15% - first practical exam
Task two - 25% - second practical exam
Coursework Project - 20%
End of course theory paper - 40%

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