Catering

Welcome to Catering
 
Catering is taught in a purpose built kitchen which is attached to the student dining area. The kitchen has four individual stations which allows pupils to work independently but still under close supervision. Each station includes: oven, hob cooker and fridge. At the heart of the kitchen is a large food preparation area where students can observe demonstrations and work collaboratively on their own cooking.
 
Catering is offered at both KS3 and KS4.
 
KS3 Food Technology
 
 
In KS3, Catering follows the Design and Technology - Food Technology program of study, with the aim of giving students everything they need to either move forward into Food or Catering related courses or simply have a set of life-skills that will serve them well for many years to come. To that end students are given a foundation in cooking skills as well as learning about menu creation, cooking for special occasions, meal budgeting, nutrition and healthy eating.
 

GCSE Catering (Single Award)

The purpose of this course is to give students an introduction to the catering industry in its numerous forms, and to equip them with the basic skills and understanding they will need to succeed with further study in this vocational area whether in work based training or at college.

The course is divided into three parts, two controlled assessment coursework assignments and one final exam to be taken at the end of Year 11. Students will be prepared for these assessments through both practical tasks and classroom learning.

Coursework:

All students will be required to complete two coursework assignments. Through a series of live catering lessons, students will be prepared for their assignments by learning how to select and prepare a variety ingredients and dishes, and safely and hygienically work within a kitchen environment using all the necessary tools and equipment. They will also learn to evaluate and improve upon their culinary creations through taste testing and experimentation.

  • Assignment 1 involves students researching, planning, preparing and serving a selection of dishes based on a theme chosen by the exam board. This task is worth 20% of the final GCSE mark.

  • Assignment 2 involves students researching, planning, preparing and serving a two course meal based on a theme chosen by the exam board. This task is worth 40% of the final GCSE mark.

Exam:

In preparation for the exam students will learn about the various sectors of the catering industry including the structure and hierarchy of a kitchen, the variety of job roles available and differences and similarities between all types of catering businesses from mobile caterers to fast food outlets to event catering to Michelin Star restaurants. Students will also learn about the basic necessities for working in any kitchen environment; health and safety, food hygiene, tools, equipment and ingredients.

  • The exam is worth 40% of their final GCSE mark.

In addition all students will have the opportunity to gain these awards:

Level 1 Food Safety and Hygiene certificate

This introductory (Level 1) food hygiene course will give students an understanding of the necessary steps to undertake whilst preparing food at home.

Level 2 Food Safety & Hygiene for Catering (including City and Guilds Accredited Certificate)

This food safety and hygiene module is aimed at anyone working in a role that involves contact with food. When students have successfully completed the course and attained the 75% required test pass, they will receive a City & Guilds Accredited certificate; a valuable addition to any CV.

Useful Links

http://www.bbc.co.uk/schools/gcsebitesize/design/foodtech/

http://www.jamieshomecookingskills.com/

http://www.nhs.uk/change4life/Pages/change-for-life.aspx