About the Subject: 

CATERING ASSESSMENT Weighting

 

 

UNIT 1: Catering skills related to food preparation and service  60% 

Controlled Task - 45 hours in total

Two practical tasks selected from a bank of six WJEC set tasks.  Internally assessed using WJEC set criteria and externally moderated.

 

UNIT 2: Catering, food and the customer  40% 

Written Paper - 1 1/4 hours

One paper which will be externally set and marked.  All questions compulsory and targeted at the ful range of GCSE grades.  The paper will contain short-answer, structured and free response questions drawn from the catering content.

 

 

Area of study:

  • The industry - food and drink
  • Job roles, employment opportunities and relevant training
  • 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.
 

1. The industry - food and drink

The candidate should have knowledge and understanding of:

  • Types of establishments that provide food and rink
  • Contract caterers
  • The types of services available in different establishments to include self-service, fast food, cafeteria, take-away, buffet, plate, waiting service, automatic vending and travel service.

2. Job roles, employment opportunities and relevant training

The candidate should have knowledge of the roles, duties and training available for:

  • Management - Manager, Assistant Manager
  • Chefs - Head, Second (Sous), Pastry, Larder, Sauce, Vegetable, Assistant (Commis)
  • Food and Drink Service - Resturant Manager, Waiting Staff.
  • The candidate should be aware of career opportunities loccally, nationally and internationally.

3. Health, safety and hygiene

The candidate should have knowledge and understanding of:

  • Personal hygiene - hand washing, general body hygiene, reporting sickness, protective clothing
  • Food safety - cleanliness, temperature control, cooking, monitoring and storage.  The main points of the Food Safety Act
  • Common causes of food contamination
  • Common types of food poisoning
  • Health & Safety - common health and safety signs, fire precautions, safe use of equipment.  The main points of the Health & Safety at Work Act
  • Simple first aid procedures
  • Risk Assessment - identification and control of hazards (HACCP)
  • Health & Safety Executive Five-Point Plan.
  • Fire Regulations

4. Food preparation, cooking and presentation

The candidate should have knoweldge of and demonstrate:

  • The importance of colour, texture, flavour, shape, temperature and time
  • The customers' needs
  • The wide range of clinary skills
  • Appropriate methods of cooking
  • Appropriate methods of presentation.

The candidate should have knowledge of:

  • The following terms:
    • accompaniments
    • flambe
    • al dente
    • garnish
    • au gratin
    • julienne
    • bain-marie
    • marinade
    • brulee
    • mise en place
    • bouquet garni
    • puree
    • coulis
    • reduce
    • croutons - roux
    • en coute - saute
    • entree

The candidate should have knowledge of:

  • The selection, storage, preparation and serving of:
    • meat, poutlry
    • fish
    • eggs
    • dairy products
    • cereals, flour, rice, pasta
    • vegetables
    • fruit
    • convienence products
    • sauces
    • basic dough products
    • basic pastry products
    • cakes, sponges and scone

5. Nutrition and menu planning

The candidate should have knowledge of:

  • Functions and sources of the main nutrients
  • Current healthy eating guidelines
  • Vegetarian choices, nut allergies, wheat intolerance, lactose intolerance
  • Types of menu - table d'hote, a la carte and themed.

The candidate should have knowledge of important points to consider when planning a menu.

  • Nutritionally balanced meals
  • Variety of colour, flavour, texture
  • Foods in season
  • Time of year
  • Skills of chef
  • Equipment available
  • Type of outlet
  • Cost
  • Suitability and appeal to the client
  • Time available
  • Mulit-cultural variations.

6. Costing and portion control

The candidate should have knowledge of:

  • Costing raw materials for a range of food items using standard recipes
  • The appropriate methods of portion control and their significance.

7. Specialist equipment

The candidate should have knowledge of:

  • Small and large scale catering equipment
    • hand equipment
    • powered equipment
  • Small and large scale food service equipment
    • hand equipment
    • powered equipment
  • The safe use, care and clearing of food preparation and service equipment

8. Communication and record keeping

The candidate should have knowledge and understanding of:

  • The importance of sound communcation
  • Types of communication used, e.g. verbal, written, telephone, fax, ICT (email, internet)
  • Which types of communication is appropriate to the circumstance
  • The need for accurate, appropriate record keeping
  • Different methods of record keeping used in - stock control, data logging and restaurant bookings.

9. Environmental considerations

The candidate should have knowledge of:

  • Conservation of energy and water, when preparing food
  • Reduce, re-use and recycle waste in the preparing and serving of meals
  • Why it is important for the industry to address these areas e.g. sustainability.

The candidate should have knowledge of:

  • A range of disposable products and materials used for packaging and assess their fitness for purpose - appeal, temperature control, recycling, biodegradable, hygiene cost, ease of storage and handling.

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