Catering GCSE

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Catering GCSE

• Keswick
• 2009

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Snacks and starters
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Soup
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Main Courses Fish Chicken Meat Vegetarian
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Bread
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Pies and Pasties
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Cakes, biscuits,muffins
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Pancakes
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Puddings
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Burgers/ Pizza Restaurant
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Course Content

• The industry food and drink.
• Job roles, employment opportunities and
  relevant training.
• Health, safety and hygiene.
• Food preparation, cooking and presentation.
• Nutrition and menu planning.
• Costing and portion control.
• Specialist equipment.
• Communication and record keeping.
• Environmental considerations.

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ASSESSMENT

• Practical Assignment 1 20
• Practical Assignment 2 40
• Exam 40

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PRACTICALASSIGNMENTS

• Example of Brief
• Rice and pasta are increasingly popular on
  restaurant menus as alternatives to potatoes.
• Using pasta and rice produce and serve four
  colourful and interesting dishes that a chef
  could include on a restaurant menu.

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Practical Assignments cont.
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The Finished Results
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2008
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Competitions

• Rotary Young Chef of the Year 2 course meal

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Rotary 2008