Catering

Exam Board: WJEC

New course specification from 2009 means that the course has now changed to Hospitality & Catering not just catering.

Students study all aspects of the catering industry. The emphasis is on the practical work produced with tasks to be set by the exam board. Theory work relates to hygiene, safety, food types, catering terminology, different aspects of catering etc.

Examples of topics covered:

 Hygiene

Safety

Nutrition

Menu planning

Catering industries

Assessment:

60% Practical coursework

40% written exam

Possible career progression:

 Catering industry- wide variety of establishments

Hospitality Industry- hotels, guest houses etc.