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Catering GCSE

Description

Mind Map on Catering GCSE, created by 11wallcha on 11/27/2015.
11wallcha
Mind Map by 11wallcha, updated more than 1 year ago
11wallcha
Created by 11wallcha over 6 years ago
8
2

Resource summary

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