Catering GCSE

Catering GCSE

1. Preparation, Cooking and Presentation

   • Preparation and Culinary Skills
   • Cooking Methods
   • Food Presentation

2. The Industry

   • Catering Establishments and Services
     • Self-Service
     • Cafeteria
     • Fast-Food
     • Take-Away
     • Waited
     • Gueridon
     • Buffet
     • Carvery
     • Vended
     • Travel
   • Job Roles
     • Manager
       • Manager
       • Assistant Manager
     • Chefs
       • Head Chef
       • Sous Chef
       • Sauce Chef
       • Larder Chef
       • Pastry Chef
       • Vegetable Chef
       • Assistant (Commis) Chef

3. Health, Safety and Hygiene

   • Food Poisoning
   • Hygiene and Food Safety
   • Health and Safety
   • Risk Assessment

4. Nutrition, Menu Planning and Costing

   • Nutrition
   • Healthy Eating
   • Special Dietary Requirements
   • Planning a Menu
   • Portions and Costing

5. Specialist Equipment

   • Specialist Equipment

6. Communication and Record Keeping

   • Communication
   • Record Keeping

7. Catering and the Enviroment

   • Conserving Energy and Water
   • Reducing Waste
   • Food Packaging