D & T Food

SUBJECT Catering
WHAT WILL I STUDY? 01_600This course is based on the catering industry (restaurants and cafes) and includes the following areas of study:

The catering industry
Job roles on the catering industry
Health, safety & hygiene
Food preparation, cooking & presentation
Nutrition and menu planning
Costing & portion control
Specialist equipment
Communication & record keeping
Environmental considerations

DETAILS OF FORMAL EXAMINATION There is one exam paper at the end of the course which carries 40% of the final mark. Candidates will be required to respond to short-answer, structured and free response questions drawn from all areas of the syllabus.
COURSEWORK DETAILS Coursework is worth 60% of the final mark and consists of a practical exam in both Year 10 and Year 11 plus supporting written work not exceeding 10 sides.
ADDITIONAL INFORMATION Practical skills are a very important part of the course. Students will develop a range of practical skills including stocks & sauces, soups, starters, egg cookery, dairy products, rice & pasta dishes, fish, meat & poultry, fruit & vegetable preparation, salads & stir fries, pastry dishes, cake making, desserts, yeast mixtures, beverages, dishes suitable for take away & fast food outlets, breakfast dishes, convenience foods and the presentation of food.
Students will be expected to provide ingredients each week in both Year 10 and Year 11. Work experience in the catering industry would also be very beneficial.
There is a small industrial kitchen suitable for 8-10 students available for use and students will be encouraged to use the kitchen when catering for school events.

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