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

GCSE HOSPITALITY & CATERING (Single and Double Award) 24
(c)
Carrying out the task (60 marks)
Candidates will apply skills and knowledge to the task.
The following should be included:
• personal presentation
• safe practices/risk assessment (including hygiene)
• practical skills – food and beverage preparation and production
– food and beverage service
– customer care
• organisational skills – time
– choice and use of equipment
– use of resources.
(d)
Evaluating the task (25 marks)
Candidates should analyse and evaluate the task referring to the following
areas:
• time management
• standard of personal presentation
• safe and hygienic practices
• skills
• costing
• customer satisfaction
• success
• improvements.
All evidence for each section should be put in a folio that should not exceed
15 pages of A4 (or equivalent). No marks are awarded for presentation.
Candidates may work in teams as this is indicative of the industry and important for
candidates experience. For assessment purposes and to avoid excessive
duplication within the team, each candidate must produce an uniquely identifiable
piece of work.
5.2 Supervision/Authentication/Feedback Controls
Teachers are expected to supervise and guide candidates in the production of their
support folios. This will involve:
• ensuring that candidates are aware of the regulations for the production of folios,
e.g. the scope for planning, drafting and editing; acknowledgement of sources;
presentation of work; dates for submission;
• ensuring that candidates are aware of the criteria for assessment, the levels of
achievement against which work will be judged and the mark/grade scale to be
used;
• advising candidates on how to approach their tasks and monitoring their
progress;
• authenticating that the finally assessed portfolio is the candidate's own work and
that any support given is within guidelines or informing WJEC where any
malpractice is suspected.