Year 10 Catering Revision


Areas of Key Revision

The exam will include:

  1. Short questions focusing on the Catering industry, increasing in difficulty.
  2. Long questions at the focusing on the hospitality side of the industry.
Content
  • Catering terminology/equipment
  • Methods of cake making
  • Role of head chef
  • Benefits of a salad bar and how these foods can be kept safe & hygienic
  • Ingredients for cupcakes
  • How to produce high quality products when producing a range of cupcakes (making & decorating)
  • Skills & qualities of waiting staff
  • ICT in the catering industry/how it can be used in a catering kitchen
  • Vegetarian diet/different types/reasons why follow this diet
  • Why a vegetarian diet may contain too much fat
  • How it can lack protein & vitamin B12/ways that these nutrients can be included on a restaurant menu.
  • Food legislation/laws
  • HACCP
  • The role of an EHO
  • Food safety regulations in a busy kitchen

    • Resources

    Text book: WJEC Hospitality and Catering for GCSE (Hodder Education)

    Revision booklet: Revision Notes WJEC Hospitality and Catering (Hodder Education)

    WJEC website for past papers