This course is suitable for pupils with an interest in food, who wish to progress into the hospitality and food manufacturing industries.
This course has been designed to give pupils an opportunity to work with a range of foods in order to gain knowledge and understanding of the working characteristics of ingredients.
The syllabus has been divided into two units.
Unit 1: Catering skills related to food preparation and service
Two controlled tasks worth 60% of the GCSE.
Chefs use a wide range of fruit and vegetables to add colour, flavour and texture to their menus. Using fruit and vegetables produce and serve four interesting dishes that would be popular with customers.
Pupils then complete background research on the brief, identify suitable recipes that involve high skills, document their reasons for choice and complete a planning document. This work is completed using ICT, is approximately eight to ten sides of A4 size 11 font and takes a considerable amount of time.
The practical exam is worth 50% of the coursework and an external moderator may be present. Before the exam pupils are expected to practise all dishes at school, meaning the school equipment is used as per the exam and advice can be given on how to access higher grades.
After the exam the evaluation is completed, this includes a customer evaluation, costing and nutrition.
Unit2: Catering, food and the customer
Written paper 1¼ hours long and worth 40% of the total GCSE.
The paper is a mix of short questions and extended writing.
There are two practical cooking lessons every three weeks, pupils are expected to provide their own ingredients. These practical lessons are essential as pupils learn the skills they need to complete their practical exam. They also support the theory and written work.