Kirk Balk Academy

A great place to learn

Catering (Y11 - 2016-17 Only)

Course: WJEC GCSE Catering

Controlled Assessment

In Year 10

  • This is a fifteen-hour piece of work in which students choose one of three possible tasks. Within this task they have to carry out some research around their chosen task that will then allow them to choose four dished that they will then cook in a two and a half hour exam. They will then evaluate and cost these dishes and analyse their nutritional content.

This contributes 20% of the final GCSE grade

  • In order to facilitate the students progression in this year they are set assessed practical pieces of work throughout the year and assessment of their practical skills are monitored closely.

In Year 11

  • This is a thirty-hour piece of work in which students choose one of three possible tasks. Within this task they have to carry out some research around their chosen task that will then allow them to design and cook a two-course meal that they will then cook in a two and a half hour exam. They will then evaluate and cost these dishes and analyse their nutritional content.

This contributes 40% of the final GCSE grade.

Examination

In Year 11

  • At the end of year 11 the students will sit a one and a quarter hour exam. The exam paper is made up of nine questions, it is not levelled and all students sit the same paper. The questions start with true and false statements and build up to more complex and open-ended questions which allow the students to gain top marks.

This contributes 40% of the final GCSE grade.

Course Descriptions

The course is taught over two years with controlled assessment taking place in year 10 and eleven and an one and a quarter hour exam at the end of year eleven. The course is taught in a double lesson every week and a single hours lesson once a fortnight. During the double lessons practical skills are taught that develop a large range of skills (these include dishes such as Profiteroles, Quiches, Cakes, Pies and Multi-Cultural dishes) that students can then use in their practical exams. The practical exams take place as part of two controlled assessments in year 10 and 11. The course is based upon the Catering industry and as such covers a range of industry issues that include:

  • The structure of the Catering industry
  • Organisation and management resources
  • Health and Safety, Nutrition and costing
  • An understanding of the food and beverage industry and communication and social skills.

The controlled assessments contribute 60% of the marks. The industry work is taught initially in the single lessons and then later in year 11 alongside exam questioning techniques and revision.

Department Statement

This course is for students with an enthusiasm to learn about food and cooking in a practical environment. It gives them the opportunity to learn a life skill whilst at the same time gaining a GCSE qualification. It develops many work-based skills that employers are looking for whilst allowing students to become an all-round learner.

Careers

Skills and qualifications gained from this course can help towards careers in the Catering and Hospitality industry which is one of the largest employers in our area and taught in a range of colleges in the area. It is seen by many colleges and employers in all industries as an advantage as people with these skills are well organised and able to plan, allowing them to successfully managing their time and therefore complete work set on time.

For more information contact Mrs S Crehan (Head of Food & Nutrition)