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Hospitality and Catering

Autumn Term

Students’ will continue to appreciate the importance of colour, texture and flavour when preparing food.
They will continue to develop:
• A wide range of culinary skills.
• Appropriate methods of cooking.
• Appropriate methods of food presentation.
Task 2- [Worth 40%].
Students will also undertake research for their second controlled assessment task by choosing from a bank of three tasks set by WJEC. They will research and prepare dishes of their own choice that are suitable for the task they have undertaken.

Spring TermStudents will continue to work on coursework topics with the aim of completing all practical and written work by the end of February.

Rest of the time will be allocated to preparing for public examinations (written paper- 1.5 hours).

Summer termPreparing for examination (written paper- 1.5 hours).

 



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