Catering / Food Technology

As part of the WJCE 2 year GCSE course, pupils are taught to develop a range of independent cooking skills.

60% of the GCSE is coursework made up of two elements.

1. An investigation into food science;
2. Researching, trialing and evaluating a two course meal based on a country of the learners choice.

The other 40 % of the marks are gained for food theory including nutrition, food hygiene, specialist diets, the catering industry and menu planning.