Catering

The GCSE Catering course has been designed to give candidates an introduction to the catering industry.

It will concentrate on the main areas of food production and food service.

The syllabus covers four main sections:

  • The Catering Industry

    Types of outlets, Health and Safety at work, HACCP, Health and hygiene and working practices.

  • Nutrition and Menu Planning

    Functions and source of nutrients, dietary goals for health, basic principles of meal costing, portion control and points to consider when choosing commodities.

  • Technological Developments

    Kitchen design, ergonomics, energy transference and conservation and marketing.

  • Food Production

    Develop practical capabilities; understand catering terminology and present food appropriately.

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