Catering Year 10
Assessment
UNIT 1: Catering skills related to food preparation and service 60% of Final Grade
Controlled Task 120 marks – 45 Hours in Total
Two practical tasks selected from a bank of six WJEC set tasks
UNIT 2: Catering, food and the customer 40% of Final Grade
Written Paper 1 1⁄4 hours 80 marks
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.
Food Year 11
The course is divided into compulsory units of study:-
Nutritional, Physical, Chemical and Sensory Properties of Food in Storage, Preparation & Nutrition, Diet and Health through Life. Cooking. Techniques and Skills in Storage, Preparation and Cooking. Factors Affecting Consumer Choice.
Food Hygiene and Safety
Internal Coursework: 60% Written Examination: 40%