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Year 11

Curriculum Area: Technology - Catering

Examination Specification WJEC

Overview of Course Content

This course will develop a student’s understanding of the following areas:

Areas of study:

  • 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.

 

Half Term

Area

Overview of controlled assessment/coursework (if relevant)

Autumn 1

Legislation

 

Food Preparation

Controlled assessment – Task 2 = 40% of the marks

 

Autumn 2

Cooking Methods

 

Culinary Terms & Presenting Food

 

Controlled assessment – Task 2 = 40% of the marks

 

Spring 1

Nutrition and Healthy Eating

 

Communication and Record-keeping

 

Controlled assessment – Task 2 = 40% of the marks

 

Spring 2

Menu Planning

 

Portion Control and Costing

 

Specialist Equipment

 

Controlled assessment – module test

 

Summer 1

Environmental Issues

 

Food Packaging

Controlled assessment – module test