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.