Time allocation: 3 lessons a week

Examination Board: WJEC

Syllabus & Number: 4730

Course content

There are four main areas of study:

The Catering Industry:
Here you will be looking into the types of establishments within the catering industry. You will learn about safe working practices and management structure.

A typical activity would be – ‘Identify the range of catering establishments in your local town’. You would carry out your investigation by visiting the local town and listing all the establishments you could find. On your return to school you would collate your results and analyse your findings.

Nutrition and Meal Planning:
Here you will be taught about the nutritional value and costing of food and how to apply that knowledge to simple meal planning suitable for a range of clients.

A typical activity would be – ‘Taking into account current nutritional guidelines, show your skill in combining convenience foods with fresh ingredients to make dishes suitable for sale at a roadside cafeteria’. You would use computer software to identify these dietary goals and then plan and prepare a suitable meal for a specified client group.

Food Production:
You will be taught basic catering terminology and how to develop practical catering skills. You will learn how to present food in an appropriate way showing an understanding of the Trade Descriptions Act. A typical activity would be – ‘Year 11 are organising a Party and disco and the catering group have been asked to prepare a finger buffet. You decide between you that each member of the class will prepare suitable dishes. Prepare and serve the dishes you have chosen to make’.

Technological Developments:
You will gain a clear understanding of the need for modern kitchen design which is effective and enhances food production. You will carry out research to find out the most suitable packaging and labelling for food products.

A typical activity would be – ‘Your uncle owns a ‘pub’ and has recently extended the premises in order to start a bar snack service. Plan, cook and serve a selection of bar snacks which could be served’.

Assessment: 60% Coursework which involves 2 practical assessments that are internally assessed and externally moderated.

                          40% Final Written Examination.

Course Skills

All culinary practical skills are taught and students will focus on learning and refining their techniques. They are expected to be creative and accurate when preparing dishes and also to be aware of the needs of consumers. They will be taught to:

• select and use tools/equipment and processes to produce quality products
• use tools and equipment safely with regard to themselves and others
• work accurately and efficiently in terms of time, materials/ingredients and components
• ensure, appropriate testing, modification and evaluation, that the quality of their products is suitable for intended users and devise modifications where necessary that would improve the outcome

Subject Requirements:

• Chef Whites are required for all practical lessons available for purchase through school.
• Ingredients/food materials for practical sessions need to be brought to all practical lessons.

Teign School 6^th Form

There is no Catering course offered in the sixth form.

Careers, Further and Higher Education

This GCSE will lead into further study at 16+ into Applied GCE’s or a variety of vocational courses. It provides progression opportunities into other qualifications, within the same area.

Careers within the catering industry.

The Catering Department            Mrs C Lees              Mrs J Stainer