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KS4 Catering

KEY COURSE INFORMATION

Hospitality and Catering Welsh Board GCSE

Hospitality and catering is a course which offers a unique opportunity for students to develop their knowledge and extend their skills within catering in a vocational context. It will provide opportunities for them to develop their interdisciplinary skills, a range of Key Skills and their capacity for imaginative, innovative thinking, creativity and independent working.

Parents Information Evening - Food pdf format

Year 9
                         Topic:           Skills:
Autumn

 
Introduction to KS4 Technology and Controlled Assessment overview.
Food Preparation skills.
  • Practical skills developed by preparing salads, soup, bread, eggs and cakes.
     
Spring

 
Food preparation skills.
Methods of cooking.
Culinary terms and presenting food.
  • Practical skills developed by preparing pasta and pasta dishes, sauces and pastry.
     
Summer

 
Food preparation skills.
Methods of cooking.
Culinary terms and presenting foods.
  • Practical skills developed by preparing meat and poultry dishes. Seasonal cooking.
     
Year 10
                         Topics:           Skills:
Autumn

 
The food and drink industry.
Types of service available.
Job roles, employment and training.
  • Food preparation skills.
  • Methods of cooking.
  • Culinary terms and presenting food.
Spring


 
Health, safety and hygiene.
Legislation.
Nutrition, including healthy eating and special diets.
  • Food preparation skills.
  • Methods of cooking.
  • Culinary terms and presenting food.
     
Summer



 
Controlled assessment. Unit 1, task 1, 20% of the GCSE grade will be obtained through completing the design brief set by WJEC examination board based on commodities that are widely used in the catering industry.
  • Menu planning.



     
Year 11
                         Topic:           Skills:
Autumn



 
Controlled assessment. Unit 1, Task 2, 40% of the GCSE grade will be obtained through completing the design brief set by the WJEC examination board, based on meal preparation.
  • Food preparation skills.
  • Methods of cooking.
  • Culinary terms and presenting food.
  • Menu planning.
     
Spring Controlled assessment. Unit 1, Task 2, 40% of the GCSE grade will be obtained through completing the design brief set by the WJEC examination board, based on meal preparation.
  • Food preparation skills.
  • Methods of cooking.
  • Culinary terms and presenting food.
  • Menu planning.
     
Summer
 
Theory revision for the end of year examination. 40% of the GCSE grade.
  • Revision of the specification set by the WJEC examination board.