Upper Shirley High School
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Key Stage 4
Key Stage 4
GCSE Catering
In year 10 and 11 we follow the WJEC catering course, which we feel is best suited to our students. A course in Catering offers a unique opportunity in the curriculum for candidates to develop their knowledge and extend their skills within the catering context. The course encourages candidates’ to develop their interdisciplinary skills, a range of key skills and their capacity for imaginative, innovative thinking, creativity and independence. It is a good qualification for those wishing to progress onto catering courses at college and for those entering the world of work.
Students take two practical exams one in year 10 and the other in year 11 this accounts for 60% of the final grade the further 40% is made up of a written examination which is sat at the end of year 11.
Areas of study
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The Industry - food and drink; types of establishments, services
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Job roles, employment opportunities and relevant training; job roles and structures, management, chefs, food and drink service
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Health, safety and hygiene; personal hygiene, food safety, common causes of food contamination, food poisoning, health and safety, simple first aid, risk assessment
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Food preparation, cooking and presentation; colour, texture, flavour, temperature, time, customers needs, culinary skills, cooking methods, presentation
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Nutrition and menu planning; nutrients, healthy eating guidelines, special diets, types of menu, foods in season
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Costing and portion control; costing menus, portion control
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Specialist equipment; small and large scale catering equipment, service equipment, use, care and cleaning of equipment
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Communication and record keeping; stock control, data logging, record keeping, types of communication and there appropriateness
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Environmental considerations, conserving energy and water, re-use, recycling, waste, sustainability
