Catering GCSE at Weatherhead High School
Qualification :General Certificate of Secondary Education
Exam Board :Welsh Joint Education Committee (WJEC)
Category :Hospitality and Catering - Retail and Commercial Enterprise
The course is designed to give candidates an opportunity to extend and apply their skills and knowledge of the catering industry within a variety of contexts. It will enable candidates to extend their design and technological capability in order to meet human needs and opportunities which have direct implications on the lifestyle and environment of all people.
It will provide opportunities for students to develop skill and their capability for imaginative, innovative thinking, creativity and independence relating to their personal interest.
The course will provide opportunities for candidates to develop their critical thinking and to manage a range of resources in order to develop products which are suited to the needs of individuals and of the catering industry, and to recognise the influence of current trends, and technological change.
Two practical assessments, 40% (15% + 25%);
A coursework project, 20%
There will be two tiered papers (Foundation and Higher),
Students sit one of these.
Paper 1 (Foundation) Grades G - C
or Paper 2 (Higher) Grades D - A*
The course provides a suitable basis for further study at 16+ offering progression on to academic and a variety of vocational courses including NVQ Food Preparation and Cooking. It could also enhance career opportunities within the Catering and Hospitality industry.
WHAT WILL I BE MAKING?
Choux pastry, cakes, desserts, soups and starters, stir fries, a range of bread products, breakfast dishes, a range of dishes suitable for take away outlets, e.g. sandwiches, burgers, wraps, pitta pockets, pizza, pannini, jacket potatoes,
For a copy of the school's Key Stage 4 (14 to 16) brochure please log on to the school's website at www.weatherhead.wirral.sch.uk
How to apply
If you want to apply for this course, you will need to contact Weatherhead High School directly.
Last updated date: 20 May 2014