GCSE Catering WJEC

Aims

Pupils will learn in detail about the catering industry. This will include:

 Job roles

  • Health and safety

  • Food preparation

  • Methods of cooking

  • Culinary terms

  • Nutrition

  • Costing and portion control

  • Special diets

  • Food packaging

 Year 11 pupils will be required to complete two controlled assessment tasks and one exam. The exam will test their knowledge and understanding of the catering industry.

The controlled assessment tasks will be completed in school and will involve the use of ICT when carrying out research.

 For the first controlled assessment task pupils will be required to research dairy products. They will then need to write up a report based on a wide variety of dairy products.

For the second controlled assessment task pupils will be required to select a country of their choice and design a two course meal based on traditional food from that country. Pupils will then make the dishes and carry out a detailed evaluation.

 

 CATERING (SINGLE AWARD) ASSESSMENT 

 UNIT 1: 60%

Catering skills related to food preparation and service 

Controlled Task 120 marks 

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. 

 

UNIT 2: 40%

Catering, food and the customer 

Written Paper 1 ¼ hours 80 marks

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 catering content. 

 

Candidates will be required to demonstrate their ability to: 

  • AO1 Recall, select and communicate their knowledge and understanding of a range of contexts. 

  • AO2 Apply skills, knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.

  • AO3 Analyse and evaluate information, sources and evidence, make reasoned judgements and present conclusions.