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7913

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catering

catering

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  • 1. Hospitality and Catering GCSE   This is a new course which will allow you to develop and extend your skills within Hospitality and Catering in a vocational context, this means that everything you do will be directly linked to working in any aspect of the Catering and Hospitality Industry e.g. – Chef, waitress, restaurant manager, housekeeper , reception .   Another great bonus of following this course is that there is a strong emphasis on gaining the required knowledge via practical work thus it is ideal for someone who prefers to learn “by doing “ also the examination can be attempted twice January / June of Year 11 thus if you gain a good grade in January it can take the pressure off for June.   Candidates can acquire the skills required for Hospitality and Catering through a range of different avenues: In School preparing for in – house functions e.g. Christmas lunches, coffee mornings ,charity cake sales etc. Via work experience placements in Year 10 and in Year 11. They will ideally have one placement in a catering outlet and one in a hospitality outlet. Via weekly practical sessions where they will be expected to produce dishes to develop competent practical skills and ensure a sound knowledge of dishes for all occasions e.g. Wedding buffets, three course evening meals and dishes which meet specific clients needs e.g. Coeliac, vegetarians Via simulated work experience / role-plays/ watching case study videos, visits to different outlets etc
  • 2. Hospitality and Catering GCSE   Course details including areas of study     Both Hospitality and Catering can be studied as a single award or as a component of the double award hospitality and catering.   CATERING (Units 1 and 2)   These units concentrate on the food preparation and service aspect of the hospitality and catering industry   Areas of study:   · The industry – food and drink. · Job roles, employment opportunities and relevant training. · Health, safety and hygiene. · Food preparation, cooking and presentation. · Nutrition and menu planning. · Costing and portion control. · Specialist equipment. · Communication and record keeping. · Environmental considerations .
  • 3. Hospitality and Catering GCSE   HOSPITALITY (Units 3 and 4)   These units concentrate on the hospitality aspect of the hospitality and catering industry and in particular the skills related to the preparation and carrying out of events and functions.  Areas of study:    · The industry – hospitality. · Types of service provided and the related client groups. · Job roles, employment opportunities and relevant training. · Menu planning, preparation and presentation. · Planning for functions and events. · Costing menus and events. · Customer care. · Standards of service. · Communication and teamwork. · Environmental considerations. Progression routes to Further Study: NVQ, BTEC Hospitality and Catering courses   Subject Combinations: Science, Leisure and Tourism. Progression Routes to Careers and Employment: Vast range of employment opportunities, trainee chef, waiting staff, bar work, catering assistant, hotel chambermaid, housekeeping, gym assistant within a gym in an hotel, hotel receptionist.      
  • 4. UNIT 1: Catering skills related to food preparation and service Controlled Task Two practical tasks selected from a bank of six WJEC set tasks. Internally assessed using WJEC set criteria and externally moderated. 45 hours in total. 60 % UNIT 2: Catering, food and the customer One written Written Paper 1 ¼ hours paper which will be externally set and marked. All questions compulsory and targeted at the full range of GCSE grades. The paper will contain short-answer, structured and free response questions drawn from the catering content. This examination will be available either as an electronic assessment or as a traditional written paper. 40% Summary of Assessment Catering (Single Award)
  • 5. UNIT 3: Hospitality skills related to events and functions Event Based Task One event based task taken from a list of WJEC set tasks. Internally assessed using WJEC set criteria and externally moderated. 45 hours in total. 60% UNIT 4: Hospitality and the customer Written Paper 1 ¼ hours One paper which will be externally set and marked. All questions compulsory and targeted at the full range of GCSE grades. The paper will contain short-answer, structured and free response questions drawn from the hospitality content. 40% Summary of Assessment Hospitality (single award)
  • 6. Hospitality and Catering GCSE  (Double Award) Summary of Assessment UNIT 1: Catering skills related to food preparation and service Controlled Task Two practical tasks selected from a bank of six WJEC set tasks. Internally assessed using WJEC set criteria and externally moderated. 45 hours in total. 30 % UNIT 2: Catering, food and the customer One written Written Paper 1 ¼ hours paper which will be externally set and marked. All questions compulsory and targeted at the full range of GCSE grades. The paper will contain short-answer, structured and free response questions drawn from the catering content. This examination will be available either as an electronic assessment or as a traditional written paper. 20% UNIT 3: Hospitality skills related to events and functions Event Based Task One event based task taken from a list of WJEC set tasks. Internally assessed using WJEC set criteria and externally moderated. 45 hours in total. 30% UNIT 4: Hospitality and the customer Written Paper 1 ¼ hours One paper which will be externally set and marked. All questions compulsory and targeted at the full range of GCSE grades. The paper will contain short-answer, structured and free response questions drawn from the hospitality content. 40%