KS4 Catering
WJEC GCSE in Catering
The course is delivered with a focus on nutrition, menu planning, food production, technological developments and the catering industry overall. During a normal school week, there are three types of lessons delivered for the course. These are practical, assessment and theory.
Practical sessions
Students are expected to work as a team and develop professional skills found in good restaurants and hotels. There is a strong emphasis on hygiene, safety and organisation. Dishes have included pan-fried fillet of salmon with a herb crème fraiche, sticky toffee pudding, and sautéed chicken marinated with chilli, coriander and lime. Professional practices are promoted with special attention to the preparation, cooking and presentation of food.
Assessment sessions
This involves the planning of the practical assessments (worth 60%) from the development of the initial ideas though to the costings of the final dishes. Menu planning principles are promoted with the aim to produce dishes that are colourful, tasty and well presented.
Theory
This underpins the practical sessions and is used to prepare for the final exam. Topics include types of vocational opportunities within the catering industry, menu planning, safety at work, catering terminology and theory relating to the preparation and cooking of food.
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