The GCSE Hospitality and Catering course offers a unique opportunity in the curriculum for candidates to develop their knowledge and extend their skills within hospitality and catering in a vocational context. It will provide opportunities to develop candidates' interdisciplinary skills, a range of Key Skills and their capacity for imaginative, innovative thinking, creativity and independence.  It is a suitable qualification for those who want a broad background in this area and for those who wish to progress to further education. It will offer valuable preparation for those entering the world of work. The specification encourages the investigation and study of hospitality and catering in a variety of contexts. In these contexts the candidates are given opportunities to acquire competence, capability and critical skills through the creation, implementation, use and evaluation of a range of resources.  The course consists of two practical based controlled assessment tasks making up 60% of the final mark, and a written paper (40%) containing short-answer, structured and free response questions drawn from the catering content.

Year 9:

Year 9 will build on their practical skills from year 7 and 8 learning a range of cooking skills and advanced decorating techniques. They will cover the main elements of Task 1 of the course (20%), choosing to study a project based on either Afternoon teas or dairy products.  They will plan the task, researching and justifying their choice of dishes. They will then carry out the task, applying knowledge and understanding of health, hygiene and safety whilst preparing, producing and serving dishes. They will then evaluate the dishes in relation to consumer acceptability, suitability of the chosen dishes to the task, cost per portion and suggestions for improvements.

Year 10:

Year 10 will cover the main elements of Task 2 of the course (40%), involving a study of International cuisine. Using their knowledge form Task 1, they will plan, produce and evaluate a two course meal from a country of their choice.

Planning will include:

  • Application of research skills to investigate the task.
  • Application of knowledge and understanding in the choice of meals.
  • Justification of the reason for choice of meal, to include costing and nutritional value.
  • Planning the task and producing a sequence of work. 

 Carrying out the task will include:

  • Demonstrating skills related to health, hygiene and safety when preparing, producing and serving the meal.
  • Applying skills to the preparation, production, presentation and serving of the meal.

Evaluating the task will include:

  • Evaluating the acceptability of the chosen meal to the customer, to include, appearance, texture and flavour.
  • Analysing and discussing the nutritional content of the meal.

Calculating the cost of the meal and making reasoned judgements relating to profit margins.

Year 11:

Year 11will focus on the final exam, using practical and theory based lessons to deepen knowledge of the following topics: 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