GCSE - Catering

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Course Outline

The Catering course has been designed to give students an introduction to the catering industry. It will concentrate on the main areas of food production and food service. GCSE Catering will students with practical skills in food preparation and cooking.

The specification is divided into compulsory units such as:
1. The Catering Industry.
2. Nutrition and Menu Planning.
3. Food Production.
4. Technological Developments.

Assessment

The examination will consist of:-
i) a 1 ¼ - hour theory paper at the end of the course (40%).
ii) two assessed practical’s where you will prepare a range of dishes in order to demonstrate your skills [assessment 1 (20%), assessment 2 (40%)]

GCSE Catering is a very practical course, students will participate in one practical session each week.
GCSE Catering helps to develop skills and knowledge that will help students long after they leave school. The course provides the basis for candidates to pursue further studies in the field of catering.

GCSE Homework

Frequency and Format
In Years 10 and 11, all students following the Department’s GCSE courses will, in addition to completing any specific homework tasks, need to undertake work at home in order to fulfil the coursework requirements set by the Examination Board. Students will be required to engage in research, collect and/or record information, and/or prepare, continue or evaluate work in their own time. On occasions students will be required to pre-read resource material, related to the appropriate specific area and undertake a test on this homework set.
For Key Stage 4 and Post 16 students, all rooms and workshops are made available after school on designated days to assist pupils with additional work, homework or practical coursework sessions.

Student Grouping

Students are taught in mixed ability groups within the specialist areas. Classes generally range in size from 15-20 students.

Assessment Pattern

Work is assessed informally during lessons in order to help students to make progress. Interim assessments take place on average once every half term, in order to give feedback on the strengths and areas to work on, along with current and potential grades. Students are given details of the specialist course assessment criteria. Theory tests are also set at the end of every topic; this is our current practice with the new GCSE courses, as from September 2009.

Coursework is marked using the actual GCSE assessment criteria once or twice a year, in order to accurately assess current grades, and to set realistic and challenging GCSE grades.

Recommended wider reading

Any visits to exhibitions, displays and cookery demonstrations encourage and improve students’ awareness of design and designers/chefs work. We would encourage students to draw, design, cook and take part in craft based interests outside school where possible. Any catering/recipe books, design or general Design History based books are worth looking at to help with inspiration. The school library is now building up a good collection, and some books are available in the department.

How can you help your child?

Encouragement with their work, and ensuring that they work regularly on their coursework. Materials to manufacture their Resistant Materials or Textiles outcomes can be purchased through the department if you wish; alternatively you can support your child by independently sourcing and purchasing materials. Helping students with purchasing a range of ingredients in preparation for their practical catering lessons will also assist students with their organisation.

Helping students to visit exhibitions, or to collect first-hand research for their work will certainly help to support them.