Catering

Reasons for studying this subject

The food industry is a multi-million pound business and affects each and every one of us on a daily basis.  This course is suitable for students interested in working in the food industry, as well as those who would like to develop a more professional approach to food planning and production..

What you will be studying

The course covers 9 main aspects of catering:

1. The industry − food and drink

An understanding of the types of establishments that provide food and drink.

2. Job roles, employment opportunities and relevant training

A knowledge of the roles, duties and training available for workers in catering establishments.

3. Health, safety and hygiene

A knowledge and understanding of personal hygiene, food safety, common causes of food contamination, common types of food poisoning, health and safety, safe use of equipment, simple first aid procedures and risk assessment.

4. Food preparation, cooking and presentation

A practical knowledge of the importance of colour, texture, flavour, shape, temperature and time when working with food.

5. Nutrition and menu planning

A knowledge of the functions and the sources of the main nutrients.

6. Costing and portion control

A knowledge of costing raw materials for a range of food items using standard recipes.

7. Specialist equipment

A practical knowledge of small and large scale catering equipment

8. Communication and record keeping

A knowledge and understanding of the importance of sound communication in a catering environment.

9. Environmental considerations

A knowledge of the conservation of energy and water when preparing food.

 

How you will learn

The course involves a considerable amount of practical food preparation. Students will regularly be required to bring ingredients into school.  Practical food handling will contribute to approximately 50% of lesson content.  During practical lessons the emphasis will be on learning food preparation skills, producing quality of outcomes within set budgets, balanced menu planning and learning how to cater for individual needs.  Students will have the opportunity to work both independently and as part of a team and will develop qualities of sensitivity, creativity and aesthetic appreciation.  Students will also develop skills in organisation and time management, problem solving and decision making and social and interpersonal skills necessary to work as part of a team.

How you will be assessed

40%                a theory paper at the end of the course

60%                two practical assessments (20% and 40%)

 

Progression

This course will lay a basis for students to progress to further courses in Food Technology and Hospitality and Catering

 

Contact:            Mrs R McKay – Head of Food and Catering