Catering GCSE

Catering GCSE

Preparation, Cooking and Presentation
1. Preparation and Culinary Skills
2. Cooking Methods
3. Food Presentation
The Industry
1. Catering Establishments and Services
  1. Self-Service
  2. Cafeteria
  3. Fast-Food
  4. Take-Away
  5. Waited
  6. Gueridon
  7. Buffet
  8. Carvery
  9. Vended
  10. Travel
2. Job Roles
  1. Manager
    1. Manager
    2. Assistant Manager
  2. Chefs
    1. Head Chef
    2. Sous Chef
    3. Sauce Chef
    4. Larder Chef
    5. Pastry Chef
    6. Vegetable Chef
    7. Assistant (Commis) Chef
Health, Safety and Hygiene
1. Food Poisoning
2. Hygiene and Food Safety
3. Health and Safety
4. Risk Assessment
Nutrition, Menu Planning and Costing
1. Nutrition
2. Healthy Eating
3. Special Dietary Requirements
4. Planning a Menu
5. Portions and Costing
Specialist Equipment
1. Specialist Equipment
Communication and Record Keeping
1. Communication
2. Record Keeping
Catering and the Enviroment
1. Conserving Energy and Water
2. Reducing Waste
3. Food Packaging

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