KS3 Catering
From Sept 2009 his course will be delivered over an eight week period with a focus on basic skills, health & safety, hygiene, menu planning and recipe development.
During a normal school week, there are three types of lessons delivered for the course. These are demonstration, practical and theory.
Demonstration sessions
A variety of dishes are demonstrated by our resident chef. Dishes have mushroom and herb risotto, Eton mess, tomato and basil soup and the preparation of a whole chicken. Professional practices are promoted with special attention to the development of skills, teamwork and effective working practices.
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.
Theory
This underpins the demonstration and practical sessions and is used to prepare for the exam in Year 11. In addition to this, the sessions are used to prepare coursework materials. Topics include menu planning, safety at work, catering terminology and theory relating to the preparation and cooking of food.
Students can progress onto either the GCSE in Catering or use this as a way of developing their cooking skills.
KS4 Catering
WJEC GCSE in Catering
This course is delivered over a period of two years 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 demonstration, practical and theory.
Demonstration sessions
A variety of dishes are demonstrated by our resident chef. Dishes have included pan-fried fillet of salmon with a herb crème fraiche, sticky toffee pudding, and sautéed chicken marinated with chili, coriander and lime. Professional practices are promoted with special attention to the preparation, cooking and presentation of food.
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.
Theory
This underpins the demonstration and practical sessions and is used to prepare for the final exam. In addition to this, the sessions are used to prepare for the practical assessments. 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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