Catering 4539.pdf - Smithdon High School, Hunstanton, Norfolk

More documents

Recommendations

Info

GCSE HOSPITALITY & CATERING (Single and Double Award) 20 4 AWARDING, REPORTING AND RE-SITTING The GCSE qualification in Hospitality and Catering can be gained as a Single Award in Catering or in Hospitality or as a Double Award in Hospitality and Catering. Once aggregated for an award units are not available for cash-in towards further awards. GCSE Single Award qualifications are reported on an eight-point scale from A* to G, where A* is the highest grade. GCSE Double Award qualifications are reported on a fifteen-point grade scale (A*A*, A*A, AA etc. – GG) where A*A* is the highest grade. The attainment of candidates who do not succeed in reaching the lowest possible standard to achieve a grade is recorded as U (unclassified) and they do not receive a certificate. Individual unit results are reported on a uniform mark scale (UMS) with the following grade equivalences: GRADE MAX. A* A B C D E F G UNIT 1 120 108 96 84 72 60 48 36 24 UNIT 2 80 72 64 56 48 40 32 24 16 QUALIFICATION SINGLE AWARD CATERING 200 180 160 140 120 100 80 60 40 GRADE MAX. A* A B C D E F G UNIT 3 120 108 96 84 72 60 48 36 24 UNIT 4 80 72 64 56 48 40 32 24 16 QUALIFICATION SINGLE AWARD HOSPITALITY 200 180 160 140 120 100 80 60 40 QUALIFICATION – DOUBLE AWARD Maximum Mark 400 A*A* A*A AA AB BB BC CC CD DD DE EE EF FF FG GG 360 340 320 300 280 260 240 220 200 180 160 140 120 100 80 This is an unitised specification which allows for an element of staged assessment. However, a minimum of 40% of the overall assessment must be taken at the end of the course. In effect this means that at least one of the two units for a single award and two of the four units for a double award must be taken as 'terminal assessment'. Centres may determine which are used to meet this rule; all units may be taken at the end of the course if so wished. Assessments may be re-taken once only (with the better result counting) before aggregation for the subject award. Results for a unit have a shelf-life limited only by the shelf-life of the specification.
GCSE HOSPITALITY & CATERING (Single and Double Award) 21 5 ADMINISTRATION OF CONTROLLED ASSESSMENT 5.1 Task Setting UNIT 1 − Catering skills related to food preparation and service The controlled assessment is structured as follows: Task 1 - (20%) Task 2 - (40%) Task 1 Candidates will choose one from the following bank of tasks: 1. Chefs use a wide range of fruit and vegetables to add colour, flavour and texture to their menus. Using fruit and vegetables produce and serve four interesting dishes that would be popular with customers. 2. There is a wide variety of dairy products available for chefs to use. Using dairy products produce and serve two sweet and two savoury dishes that could be included on a menu. 3. Rice and pasta are increasingly popular on restaurant menus as alternatives to potatoes. Using pasta and rice produce and serve four colourful and interesting dishes that a chef could include on a restaurant menu. Marking Scheme (20%) 40 marks (15 hours) (a) (b) (c) *(a) (b) Planning the task. Carrying out the task. Evaluating the task. Planning the task (10 marks) • Candidates should apply knowledge and understanding to the planning of the task. • Justify choice of dishes. Carrying out the task (20 marks) • Candidates will carry out the task applying knowledge and understanding of health, hygiene and safety whilst preparing, producing and serving dishes. • Candidates should demonstrate the application of the following skills: personal hygiene kitchen hygiene safety (food, self) preparation and production of chosen dishes presentation of finished dishes.
Page 1 and 2: Contents GCSE HOSPITALITY & CATERIN
Page 3: GCSE HOSPITALITY & CATERING (Single
Page 6 and 7: GCSE HOSPITALITY & CATERING (Single
Page 47: GCSE HOSPITALITY & CATERING (Single
Page 50 and 51: GCSE in HOSPITALITY & CATERING (Sin
Page 57: GCSE in HOSPITALITY & CATERING (Sin

Catering 4539.pdf - Smithdon High School, Hunstanton, Norfolk

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?