Introduction to Catering
The GCSE Catering specification offers a unique opportunity for students to develop their knowledge and extend their skills within hospitality and catering in a vocational context. It is a suitable qualification for those who want a broad background in Catering and for those who wish to progress to further education. It will offer valuable preparation for those entering the world of work.
The specification encourages the investigation and study of catering in a variety of contexts and uses a range of assessment techniques to enable the students to respond through practical and investigative work.
Catering at KS4
The current GCSE builds upon the foundations laid in previous years within food technology. All students start the GCSE course in year 9, allowing for an extended teaching period for the qualification. During the course students will have the opportunity to plan and cook a wide variety of dishes that would be suitable for the service industry. Particular attention is paid to presentation of dishes and meals.
Typical topics that are covered in GCSE Catering are:
- The Food and Drink Industry
- Food preparation, cooking and presentation
- Specialist equipment
- Job roles, employment opportunities and relevant training
- Nutrition and menu planning
- Communication and record keeping
- Health, safety and hygiene
- Costing, portion control and environmental considerations