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Catering Course Structure

Catering: WJEC Specification

Title	Type of Assessment	Overview	Percent of Final Grade	When
Unit 1: Task 1 Afternoon Tea	Controlled Assessment	Afternoon teas are very popular and are an excellent way for chefs to demonstrate their skills at producing baked products. Prepare, cook and serve four items, at least one of which must be savoury that could be offered as part of an afternoon tea menu	20%	Feb- May of Year 10
Unit 1: Task 2 Internation Food	Controlled Assessment	The local hotel in your area is holding an international week. As the trainee chef you have been invited to take part and have been asked to prepare a two-course meal from a country of your choice.	40%	July of Year 10 to December of Year 11
Unit 2: Catering. Food and the Customer	Written exam	•Health and Safety •Food Safety (food poisoning/ food hygiene) •Nutritional requirements •Communication/ Teamwork/ record keeping •Key terms •Costing/ portion control •Food preparation and cooking •Menu planning •Types of catering establishments •Environmental issues •Types of equipment •Job roles	40%	Monday 13th June

Assessments

	Assessment	Structure	Description	Name of Topic
Unit : ‎(2)
	Task 1 Afternoon Tea (worth 20%)	Research Planning Practical exam Evaluation	Afternoon teas are very popular and are an excellent way for chefs to demonstrate their skills at producing baked products. Prepare, cook and serve four items, at least one of which must be savoury that could be offered as part of an afternoon tea menu This is started in the February of Year 10 and carries on until May half term	Afternoon Tea
	Task 2 International Food (worth 40%)	Research Planning Practical exam Evaluation	The local hotel in your area is holding an international week. As the trainee chef you have been invited to take part and have been asked to prepare a two-course meal from a country of your choice. This is started at the end of Year 10 and carries through to Christmas of Year 11	International Food

How you can help your child...

How you can help your child
Buying a revision guides which are avaliable for £3.50. The guide is called WJEC GCSE Hospitality and Catering by Judy Gardiner
Ensuring students access the SLG for revision material
Encouraging them to cook as often as possible at home. Developing their presentation and garnishing skills
Afterschool revision or support sessions are avaliable on a Tuesday
Revision lists of key topics are on the SLG and will give a guide as to the important subjects to revise for the exam
You can access past papers for exam questions on the WJEC website. http://www.wjec.co.uk/qualifications/qualification-resources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true
Use the website for past papers and markschemes to help students check their answers.