Miss D Sinclair
This course aims to give students a good understanding of basic cooking techniques, health and safety rules and regulations, nutritive value of foods and how to adopt a healthy diet and an insight into the how the catering industry operates.
Students will be required to attend all practical lessons with ingredients from home.
Safety is of paramount importance when working in a kitchen and students must obey the health and safety rules set out for their own safety and those they work with.
Students will be expected to evaluate their work after each practical session
Students will also be required to complete investigations for practical assessments when required.
This a two year course with criteria as follows
- Two practical tasks (controlled assessments) from six set by examination board. 60%
- One written paper of 1h 15min externally marked and set. 40%
Practical task 1: to be completed at the end of year 10. 25%
This will involve an investigation into one of three subjects set and trialling of recipes in practical lessons. Students will then complete a 2-2h 15m practical exam cooking 4 appropriate dishes. Students will also be assessed on their investigation, time plan, costings, reasons for choice and an evaluation of their work.
Practical task 2: to be completed in spring term of year 11. 35%
This will involve a more indepth investigation into one of three subjects set and trialling of recipes in practical lessons. Students will then complete a 2-2h 15m practical exam cooking a suitable two course meal. Students will also be assessed on their investigation, time plan, costings, reasons for choice and an evaluation of their work.
End of year 11. 40%
This paper will cover all topics during the two year course.
NB: It is important to note that the CGSE catering course is not all practical, (40% practical - 60% theory). Students wishing to choose this subject should be aware of this and understand it prior to making their choice.
Food Technology Gallery