Coursework comprises 60% of total marks and involves two practical assignments and a work experience project..

Mark allocation is 15% for the first practical assignment and 25 % for the second one. In both cases pupils are graded for their confidence and skills in cooking food suitable for a given situation. In order to prepare for this pupils are expected to bring in ingredients to make a variety of dishes  every week in order to develop their practical skills.

The work experience project is allocated 20% of the final GCSE marks, and is based on pupils using a week of their work experience to go to a Catering placement. This is an essential part of the course.

The written examination is worth 40% of the overall GCSE marks and is based on the following topics:-

• The Catering Industry
• Different outlets, Vocational Opportunities, Safety at work, Health and Hygiene, Food Poisoning, Working Practices.
• Nutrition and Menu Planning
• Study of Nutrition and how to plan menus properly, Commodities (different food and points to consider when selecting, storing, and using them), Costing of recipes, Portion
• Control, Weights and Measures Act.
• Food Production
• Catering Terms, Food Preparation to include different skills and methods of Cooking, Suitability for different meals, Food presentation, Food and Beverage Service.
• Technological Developments
• Kitchen Design, Equipment, Food Processing, Packaging, Labelling, Computer Application.