Hospitality
Level 1-2 Hospitality and Catering
The course has been designed with the aim of enabling students to gain a good foundation of knowledge, understanding and skills that are required by the Hospitality and catering industry, which is a major employer of people in the UK. Students will have the opportunity to develop a variety of skills, including food preparation and cooking skills, organisation, time management, planning, communication and problem solving.
Year 10
| Topic | Key Content | |
|---|---|---|
| Autumn Term | Coursework preparation -Nutrition |
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| Practical skills |
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| Exam topics -Food safety |
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| Spring Term | Coursework preparation -Cooking methods |
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| Practical skills |
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| Exam topics -Health & Safety |
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| Summer Term | Coursework preparation -Menu planning |
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| Practical skills |
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| Exam topics How Hospitality and Catering provisions operate |
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What you will know at the end of this term
Autumn Term
- Learners will know and understand the function of nutrients and have an awareness of the need for a balanced and varied diet
- Learners will be able to evaluate cooking skills as well as demonstrate food safety practices
- Learners will know how ill health could be caused and understand a range of food poisoning pathogens.
- Learners will understand the control measures to prevent ill health and understand the role of the EHO.
Spring Term
- Learners will know and understand how a wide range of cooking methods can impact on nutrition then plan recipes accordingly
- Learners will be able to demonstrate presentation techniques when cooking
- Learners will be aware of the responsibilities for personal safety in the workplace of employers and employees in relation to law
- Learners will know and understand the principle of Hazard Analysis Critical Control Points (HACCP)
Summer Term
- Learners will be able to consider a range of factors when planning a menu such as cost, portion control and customer needs
- Learners should be able to plan dishes for a menu and consider factors such as timings, contingencies and health & safety
- Learners should be able to plan and cook independently to a brief while demonstrating food safety practices, presentation techniques and evaluate their dishes
- Learners should know equipment and materials required for a professional kitchen as well as dress code.
- Learners should understand how Hospitality and Catering provisions need to adapt to satisfy ever-changing customers climate
Year 11
| Topic | Key Content | |
|---|---|---|
| Autumn Term | Coursework Completion -Nutrition -Cooking methods |
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| Practical skills |
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| Exam topics -Hospitality and Catering provisions |
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| Spring Term | Coursework - Menu planning -Evaluating cooking skills *Deadline in April |
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| Practical skills |
| |
| Exam topics -Hospitality and Catering provisions |
| |
| Summer Term | Exam to take place in June |
|
What you will know at the end of this term
Autumn Term
- Learners will be able to recall prior knowledge to complete coursework tasks
- Learners should be able to plan and cook independently to a brief while demonstrating food safety practices, presentation techniques and evaluate their dishes
- Learners should know and understand the two different types of hospitality and Catering provisions (commercial and non-commercial)
- Learners should know standards and ratings as well as types of employment roles and responsibilities
Spring Term
- Learners will be able to recall prior knowledge to complete coursework tasks
- Learners should be able to plan and cook independently to a brief while demonstrating food safety practices, presentation techniques and evaluate their dishes
- Learners will know about remuneration and benefits in the industry
- Learners will know about types of contracts, basic costs incurred as a business, how economy impacts business, media influence on industry and environmental factors
Summer Term
- Learners will be able to recall prior knowledge to complete the final exam assessment with confidence