Catering SOW
WJEC GCSE in Catering (Single)
[New Specification 2009]
Including
CIEH Level 2 Food Safety in Catering (Yr 10)
CIEH Level 2 in Nutrition (Yr 11)
Scheme of Work
Years 10 & 11
08/03/2016
1/13
Catering SOW
TERM
YEAR 10
STUDENTS WILL BE TAUGHT
Introduction to the Course
CIEH
Level 2 Food Safety in Catering
METHOD OF EVALUTION
Written Assignments
PRODUCTS
Tropical Fresh Fruit Salad with a Lime
Sugar Syrup
Autumn 1
Kitchen Uniform
Session 1 – Definition of major
Homework Assignments
the terms: food safety, food
Basic Health, Safety and Hygiene
poisoning, food-borne illness,
Vegetable and Noodle Stir Fry
Practical Assessments
contamination, hazard and
Knives – Use, Safety and Purchase
Portion Control
Costing a Recipe
Roasted Tomato, Basil and Parmesan /
HACCP.
Past Examination
Leek and Gruyere Quiche with Shortcrust
Legal requirement for the use of
Questions
Pastry
a documented food safety
management system based on
French Apple / Citrus Tart with Rich
HACCP principles.
Shortcrust Pastry
Symptoms of food poisoning.
Recognise and assess the importance of the
Weights and Measures Act 1985
Spicy Potato and Pea Pasties Puff Pastry
Session 2 - The laws that apply
to food businesses and food
Orchard Fruit Jalousie with Commercial
The Theory of Pastry Making and Functions of
handlers and the requirements
Puff Pastry
Ingredients
of current regulations.
Crème Anglaise
Theory of Sauces [1]
Sessions 3 and 4 - The concept
of food hazards (physical,
Commodities – Exotic Fruit and Vegetable
chemical and biological) and
Display/Tasting and Eggs
how the risk of food poisoning
Crème Brulée
Lemon Mousse
can be contained.
08/03/2016
2/13
Catering SOW
TERM
STUDENTS WILL BE TAUGHT
CIEH
METHOD OF EVALUTION
PRODUCTS
YEAR 10
The Catering Industry: A General Introduction
Level 2 Food Safety in Catering
Written Tasks
Rich Scones
Autumn 2
Types of Catering Establishments Providing Food
Session 5 - Product and
Homework Assignments
Passion Cake
and Drink
equipment temperatures
Research Tasks
Victoria Sandwich with Buttercream
Practical Assessment
Whisked Sponge Strawberry Flan with an
Employment in the Catering Industry
Session 6 - How a reduction in
storage temperature will
Qualities of Wait Staff
minimise bacterial
multiplication.
Customer Care and Standards of Service
Writing an Equipment / Ingredient Requisition and
Arrowroot Glaze
Past Examination
Questions
Chantilly Cream
Pineapple Upside Down Cake
Order of Work
Baked Cheesecake with a Fruit Coulis
The Theory of Cake Making
Breakfast Muffins
Theory and Functions of Eggs
Fruit Garnishes
Use of Equipment in Cake Production
Fruit Garnishes
Organic Food with Comparison Tasting
Commodities – Dairy Products and Cheese
Tasting
GOOD FOOD SHOW, BIRMINGHAM
08/03/2016
3/13
Catering SOW
TERM
YEAR 10
STUDENTS WILL BE TAUGHT
Styles of Food Service – Self-Service, Fast Food,
CIEH
METHOD OF EVALUTION
PRODUCTS
Level 2 Food Safety in Catering
Written Tasks
Chilli Chicken Mango Stir Fry
Session 7 - The importance of
Homework Assignments
Egg Fried Rice
of safe food.
Research Tasks
Risotto
Session 8 - How food handlers,
Practical Assessment
Vanilla Rice Pudding
Past Examination
Jambalaya / Paella / Arroz con Pollo
Cafeteria, Take-away, Buffet, Plate, Wait Service,
Spring 1
Automatic Vending, Travel Service
high temperatures in the supply
Kitchen and Restaurant Brigades (Job Roles in
the Catering and Hospitality Industry)
The Theory of Rice and Pasta
themselves, can pose a risk to
food safety.
Theory of Sauces [2]
Questions
Session 9- The importance of
Commodities – Rice, Pasta, and Cereals
Fresh Pesto (Demo only)
utilising appropriate storage
conditions for different types of
Fresh Pasta
foods.
Lasagne showing a Meat Ragu and
Béchamel Sauce
08/03/2016
4/13
Catering SOW
TERM
STUDENTS WILL BE TAUGHT
CIEH
METHOD OF EVALUTION
PRODUCTS
YEAR 10
Food Costing and Profit Margins
Level 2 Food Safety in Catering
Written Tasks
Wheaten Soda Bread
Spring 2
Salad and Vegetable Garnishes
Session 10 - Cleaning
Homework Assignments
Traditional Bread / Dough Balls
Use of Electrical Equipment
Session 11 - the need for high
Research Tasks
Carrot and Orange Soup / Mushroom
standards for structure and
Basic First Aid
equipment to promote good
Soup / Chicken and Leek Soup
Practical Assessment
hygiene in food premises.
Accident Prevention / HASAWA
Croutons
Past Examination
Questions
Garnishes (Tomato Roses, Spring Onion
Risk Assessment and HSE 5-Point Plan
Tassels, Radish Flowers, Cucumber Twists)
Commodities – Bread and Flour
Minestrone Soup showing Vegetable
Preparation
Mayonnaise
Coleslaw
Greek Salad / Nicoise Salad
08/03/2016
5/13
Catering SOW
TERM
STUDENTS WILL BE TAUGHT
CIEH
METHOD OF EVALUTION
PRODUCTS
YEAR 10
Food Service
Level 2 Food Safety in Catering
Written Tasks
Breaded Chicken and Nuggets
Summer 1
Theory of Fast Food
Revision
Homework Assignments
Burgers and Potato Wedges
Theory of Kitchen Design and Ergonomics
MOCK FOOD SAFETY IN
Research Tasks
Calzone
CATERING EXAM
Table Settings and Presentation
Practical Assessment
EXTERNAL LEVEL 2 FOOD SAFETY
Use of Small Scale Kitchen Equipment
IN CATERING EXAM
Past Examination
Questions
Commodities – Convenience Products
EXTERNAL
Preparation for Practical Examination Task 1
EXAMINATION
(Choice and Justification, Requisitions, Order of
Work and Evaluation – Limited to a maximum of 4
pages and 15 hours for Task 1)
08/03/2016
6/13
Catering SOW
TERM
YEAR 10
STUDENTS WILL BE TAUGHT
OPAL COAST FRANCE
CIEH
Level 2 Nutrition
METHOD OF EVALUTION
Written Tasks
PRODUCTS
Jointing and Boning Chicken (Demo
only)
Summer 2
Continued Preparation for Practical Examination
Session 1 - Introduction to
Task 1 (Choice and Justification, Requisitions,
Nutrition
Order of Work and Evaluation – Limited to a
maximum of 4 pages and 15 hours for Task 1)
Homework Assignments
Chicken Supreme
Research Tasks
Session 2 - Essential Food Groups
and Nutrients
Roast Spatchcock Chicken
Practical Assessment
Practice Practical - in preparation of the external
examination
Espagnole Sauce
Session 3 - The Balance of Good
Past Examination
Health/Eatwell Plate
Questions
Lemon and Thyme Stuffing Balls
Session 4 - Diet and Health
Planned work assessed
Roast Potatoes (Par Boil)
PRACTICAL TASK1 - 20% GCSE
Fire Regulations
in accordance to GCSE
marking scheme and
FIRE SAFETY TRAINING
Yorkshire Pudding (Demo only)
fed back to student
Shepherds Pie
08/03/2016
7/13
Catering SOW
TERM
STUDENTS WILL BE TAUGHT
CIEH
METHOD OF EVALUTION
PRODUCTS
YEAR 11
WORK EXPERIENCE
Level 2 Nutrition
Written Tasks
Lamb Tagine with Savoury Cous Cous
Autumn 1
Theory of Meat Cuts, Cooking Methods and Basic
Sessions 5 and 6 - Nutritional
Homework Assignments
Beef Bourguignon
Recipes
Requirements for Different
Research Tasks
Coq au Vin
Practical Assessment
Potato Dauphinoise
Past Examination
Lamb Rogan Josh with Pilau Rice
Groups (Vegetarians, Ethnic
Multi-Cultural/Ethnic Cuisine
Minority Groups, Diabetes, Food
Intolerances / Allergies)
Revisit Portion Control
Understanding the Principals of Meal Costing and
Profitability
Questions
Crêpes Suzette
Record Keeping and Communication.
The Use of ICT for Booking Systems, Stock Control,
etc
Commodities – Meat and Poultry
08/03/2016
8/13
Catering SOW
TERM
YEAR 11
STUDENTS WILL BE TAUGHT
Theory of Filleting, Boning and Skinning Fish
CIEH
Level 2 Nutrition
METHOD OF EVALUTION
Written Tasks
PRODUCTS
Skinning, Filleting and Boning Fish (Demo
only)
Autumn 2
Theory of Cooking Fish, Shellfish and Seafood
Sessions 7 and 8 - Catering for
Homework Assignments
Different Groups - elderly,
Theory of Large Kitchen Equipment
Children, Vegetarians, Vegans,
Salmon en Croute
Research Tasks
Ethnic Groups
Menu Planning
Hollandaise Sauce (Demo only)
Practical Assessment
Prawn Cocktail
Contract Catering
Past Examination
Questions
Thai Fishcakes
INTERNAL EXAMINATION
Moules Marinière (Demo only)
Commodities – Fish
MOCK GCSE EXAMINATIONS
(using previous summer
examination)
08/03/2016
Tuna Fishcakes
9/13
Catering SOW
TERM
STUDENTS WILL BE TAUGHT
CIEH
METHOD OF EVALUTION
PRODUCTS
YEAR 11
VEGETARIAN SOCIETY GUEST SPEAKER
Level 2 Nutrition
Written Tasks
Mexican Spicy Bean Burgers
Spring 1
Preparation for Practical Examination Task 2
Session 9 - Food Processing,
Homework Assignments
Spinach and Ricotta Cannelloni with a
(Choice and Justification, Requisitions, Order of
Fortification and Intolerances
Work and Evaluation to include Customer
Acceptability, Nutritional Analysis, Costing and
Profit Margins [60%] – Limited to a maximum of 10
Basic Tomato Sauce
Research Tasks
Session 10 - Food Labelling
Vegetarian Chilli non Carne
Practical Assessment
pages and 15 hours for Task 1)
Ratatouille
Past Examination
Practice Practical - in preparation of the external
Questions
Stuffed Peppers
examination
08/03/2016
10/13
Catering SOW
TERM
YEAR 11
STUDENTS WILL BE TAUGHT
Continued Preparation for Practical Examination
CIEH
METHOD OF EVALUTION
Level 2 Nutrition
Written Tasks
Revision
Homework Assignments
PRODUCTS
Examination Practice
Task 2 (Choice and Justification, Requisitions,
Spring 2
Order of Work and Evaluation to include
Customer Acceptability, Nutritional Analysis,
Costing and Profit Margins [60%] – Limited to a
Research Tasks
maximum of 10 pages and 15 hours for Task 1)
Practical Assessment
PRACTICAL ASSESSMENT 2 - 40% GCSE.
Past Examination
Questions
Planned work assessed
in accordance to GCSE
marking scheme and
fed back to student
08/03/2016
11/13
Catering SOW
TERM
STUDENTS WILL BE TAUGHT
CIEH
METHOD OF EVALUTION
YEAR 11
Theory of Transference of Heat and Conservation
Level 2 Nutrition
Written Tasks
Summer 1
Theory of New and Novel Food Products in the
Revision
Homework Assignments
MOCK FOOD SAFETY IN
Research Tasks
PRODUCTS
Catering Industry
Theory of Marketing, Advertising and Packaging
CATERING EXAM
used by Catering Outlets
Practical Assessment
The Catering Industry – Careers and training
Past Examination
Available
Questions
Environmental Considerations – Conservation of
Energy and Water, Reduce, Reuse and Recycle
Revision classes. These lessons are to be written
each year approaching the Easter break. A
timetable will be issued to students.
08/03/2016
12/13
Catering SOW
TERM
YEAR 11
STUDENTS WILL BE TAUGHT
Update on Current Legislation
CIEH
Level 2 Nutrition
METHOD OF EVALUTION
Past Examination
PRODUCTS
None
Questions
Summer 2
Revision Exercise
Revision
EXTERNAL
Preparation of Candidates for Examination
EXTERNAL LEVEL 2 FOOD SAFETY
EXAMINATION
IN CATERING EXAM
08/03/2016
13/13