option subject - gcse art & fine art

Aim of the course

This vocational course in Hospitality & Catering encourages students to demonstrate their knowledge and understanding of food preparation, healthy eating, hygiene, and cooking techniques. Our aim is to support students to develop vital life skills that enable them to be confident in the kitchen, capable of maintaining a healthy lifestyle, and have the ability to work collaboratively with others developing good communication skills.

Hospitality & Catering helps to equip students with the theoretical knowledge and practical skills for the food and service industry. It focuses on food safety, nutrition, menu planning, and preparing, cooking, and presenting dishes, while developing transferable skills like teamwork, time management, and hygiene.

Programme of Study:

This qualification is made up of two units:

• Unit 1: The Hospitality & Catering Industry
  • Learn about the hospitality and catering industry, the types of hospitality and catering providers and about working in the industry.
  • Learn about health and safety, and food safety in hospitality and catering, as well as food related causes of ill health.
• Unit 2: Hospitality & Catering in Action
  • Learn about the importance of nutrition and how cooking methods can impact on nutritional value.
  • Learn how to plan nutritious menus as well as factors which affect menu planning. You will learn the skills and techniques needed to prepare, cook and present dishes as well as learning how to review your work effectively.

How will it be assessed?

• Unit 1: Written Exam (1 hour 20 minutes) 80 marks – 40% of qualification
  • Unit 1 enables learners to gain and demonstrate comprehensive knowledge and understanding of the hospitality and catering industry, including provision, health and safety and food safety.
• Unit 2: Non-exam assessment (NEA) Controlled Assessment (approximately 12 hours) 120 marks – 60% of qualification
  • This unit allows students to develop and apply knowledge and understanding of the importance of nutrition and how to plan nutritious menus. You will also learn the skills needed to prepare, cook and present dishes, and evaluate your product effectively. An assignment brief is provided by the exam board each year, giving a scenario on which the choice of final dishes is based.

 Possible careers associated with this subject:

Upon completion of this course, students will be qualified to go on to further study catering at college and university or embark on an apprenticeship in the catering or food industries. Careers that students may wish to consider are: Chef, Food Nutritionist, Nutritional Therapist, Food Technologist or Environmental Health Officer.