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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.