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Food Technology




A course in catering offers a unique opportunity in the curriculum for students to develop their theoretical knowledge and extend their practical skills within catering in a vocational context. This course is ideal for those students who enjoy learning practically and allows students to explore a range of current issues including dietary needs, nutrition and hygiene.


The catering GCSE is worth 60% control assessment (20% in year 9 and 40% in year 10), culminating in an end of course exam in year 11 worth 40% of their overall GCSE. The 60% coursework is divided into two separate control assessments completed in year 9 and 10. The first control assessment in year 9 focuses on students planning, producing and evaluating four key dishes for an afternoon tea. Pupils will also have the opportunity to visit and experience an afternoon tea as key research for this exam topic.


Year 10 students will focus on the 40% control assessment with a choice of three topics, set by the exam board. They will research, plan, produce and evaluate their two-course meal. Current topics are based on 'international cuisine', 'healthy eating' or an option into focusing into 'a key specific dietary need'.


Year 11 is primary concentrated on catering theory and revision techniques to aid our students in preparation for the end of unit catering theory exam, worth 40% of their final grade.





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