Curriculum‎ > ‎Design Technology‎ > ‎

Hospitality and Catering GCSE

Final Marks

Controlled assessment 60% (over 3 projects)
Examinations 40% (2 exams)

CATERING

These units concentrate on the food preparation and service aspect of the hospitality and catering industry and can be studied as a single award or as a component of the double award hospitality and catering.

Topics covered:
• 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.

2 pieces of controlled assessment and one exam need to be completed to gain this GCSE.


HOSPITALITY

These units concentrate on the hospitality aspect of the hospitality and catering industry and in particular the skills related to the preparation and carrying out of events and functions. It can be studied as a single award or as a component of the double award hospitality and catering.

Topics covered:
• The industry – hospitality.
• Types of service provided and the related client groups.
• Job roles, employment opportunities and relevant training.
• Menu planning, preparation and presentation.
• Planning for functions and events.
• Costing menus and events.
• Customer care.
• Standards of service.
• Communication and teamwork.
• Environmental considerations.

1 piece of controlled assessment, where students will be required to plan and participate in a hospitality event, and one exam need to be completed to gain this GCSE.

PRACTICAL WORK IS AN ESSENTIAL PART OF THIS COURSE

Undertaking and managing controlled assessments.
Over the course, students will undertake 3 pieces of controlled assessment where they will be assessed on their practical work. Students should constantly improve their skills by cooking throughout the course. Only when students are working on the catering controlled assessments, they will be required to purchase their own ingredients. Most of the time, the school will provide ingredients required.

Pupils will need to show evidence of: -
• Research into the topic
• Questionnaires
• Product analysis
• Developing chosen dishes
• Planning
• Making dishes show varying levels of skill for small and larger numbers
• Participating in a hospitality event
• Evaluating food products