Catering – Key Stage 4

Year 10

Course Information & Assessment Points

 Curriculum contentAssessed work
AP1Balanced diets – individual requirements.
Reference index (RI) and guideline daily amounts (GDAs) –why they are used and the use of food labels to inform healthy eating.
Recipe modification to make recipes healthier.
Knowledge tests. 
Teacher assessed practical work. 
Practice tests using exam questions.
External exam – unit 3. 
AP2The cooking environment – safety and hygiene
Ingredients –safe and hygienic preparation
Preparation and storage of equipment and utensils.
Interpretation and use of recipes understand and methods.   
Teacher and peer assessment. 
Homework tasks. 
Completion of case study. 
AP3Controlled Task
Preparing to Cook
Controlled Task

Year 11

Course Information & Assessment Points

 Curriculum contentAssessed work
AP4Cooking methods – Controlled task
Plan & produce dishes in response to a brief
Controlled task
AP5Controlled task
Understanding food
Controlled task

Course Information
Department
Food Technology

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