GCSE Food Nutrition & Preparation

Unit 1.1 – Catering skills related to food preparation and service

Task 1 – (40%)

Candidates will choose one from the following bank of tasks.

  1. Chefs use a wide range of fruit and vegetables to add colour, flavour and texture to their menus. Using fruit and vegetables produce and serve four interesting dishes that would be popular with customers
  2. There is a wide variety of dairy products available for chefs to use. Using dairy products produce and serve two sweet and two savoury dishes that could be included on a menu.
  3. Afternoon teas are very popular and are an excellent way for chefs to demonstrate their skills at producing baked products. Prepare, cook and serve four items, at least one of which must be savoury that could be offered as part of an afternoon tea menu.

Unit 1 – Catering skills related to food preparation and service

Task 2 – (40%)

Candidates will choose one from the following bank of tasks. All tasks must cater for two covers.

  1. The local hotel in your area is holding an international week. As the trainee chef you have been invited to take part and have been asked to prepare a two-course meal from a country of your choice.
  2. Celebrity chefs have been promoting the importance of a healthy diet. As a school/college caterer you have been asked to produce and serve a two- course meal that would encourage healthy eating in the school/college restaurant.
  3. You have been selected to represent your school/college in the ‘Young Chef of the Year’ competition. You have been asked to plan, prepare and serve a two course meal for two covers suitable for customers with a specific dietary need.

(You must clearly indicate and justify the specific dietary need you intend to cater for.)

UNIT 2: Catering, food and the customer

Written Paper 1 1⁄4 hours 80 marks (80 UMS)

One paper which will be externally set and marked. All questions compulsory and targeted at the full range of GCSE grades. The paper will contain short-answer, structured and free response questions drawn from the catering content.

This examination will be available either as an electronic assessment or as a traditional written paper.

Food Technology

Curriculum