GCSE Hospitality & Catering
Syllabus Followed: WJEC Catering
This GCSE course provides opportunities for students to develop practical skills in food preparation as well as develop knowledge about the hospitality services and industrial food preparation. The curriculum in Catering focuses on the production of food for consumption by paying customers as well as the different roles which exist within the industry. Learners should be aware that this is not a course which is purely practical.
Areas of study include:
- The Catering Industry
- Job roles, employment opportunities and relevant training
- Healthy, Safety & Hygiene
- Food Preparation, Cooking and Presentation
- Nutrition and Menu Planning
- Costing and Portion Control
- Specialist Equipment
- Communication and record keeping
- Environmental Considerations.
Practical work forms a large part of this course. Learners must be prepared to cook at least once per week, using ingredients provided by them. Typical lesson activities will include planning, cooking a serving a wide variety of products for different situations. Learners will also complete theory and examination questions to back up their practical skills. They will need to keep up to date with food industry issues.
Learners will complete two practical examinations. The first practical will take place towards the end of year 10 and is worth 20% of the final mark. The second practical is completed in year 11 and is worth 40% of the final mark. Learners will complete a terminal written examination worth 40% of the final mark. This examination lasts for 1 1/4 hours.
Reasons For Choosing This Subject
The hospitality and food industries are two of the biggest employers worldwide. This course gives learners a sound basis from which to proceed on to food or catering courses e.g. BTEC First in Hospitality. If you enjoy working with food and are prepared to work hard in both written and practical lessons then this is the course for you.
How parents/carers can help
Parents and carers can encourage their child/children to be as actively involved in food preparation at home as is possible. Taking an interest in the many food related and television programmes, watching and discussing them with your child/children can also be useful. Support will be vital in helping to organise practical ingredients for all required lessons and ensuring that resources provided by the department are looked after and used appropriately.
Links to post 16 learning
The Food and Hospitality industry is one of the largest in the world. Recent studies have shown that there are currently 10,000 vacancies for Chefs in the UK. There is also a skill shortage for supervisory and managerial positions in hotels and restaurants.