More
Key Stage 4 - Hospitality and Catering
Curriculum Delivery Map – Hospitality and Catering
Year |
Half term |
Unit(s) of Work |
Key Assessments |
|
|
|
Year 10 |
Autumn 1 |
UNIT 1 LO1: Understanding the environment in which H&C providers operate |
AC1.1 describe the structure of the H&C industry |
Fresh/stuffed pasta |
|
|
AC1.2 analyse job requirements within the H&C industry |
|
||||
|
AC1.3 describe working conditions across the H&C industry |
Roux based sauces |
|
|||
|
AC1.4 explain factors affecting the success of H&C providers |
|
||||
|
Autumn 2 |
LO2: Understand how H&C providers operate |
AC2.1 describe the operation of the kitchen |
Pizza/Bagels |
|
|
|
AC2.2 describe the operation of front of house |
|
||||
|
AC2.3 explain how H&C provision meet customer requirements |
|
||||
|
LO3: Understand how H&C provision meets H&S requirements |
AC3.1 describe personal safety responsibilities in the workplace |
Savoury Plait |
|
||
|
AC3.2 identify risks to personal safety in hospitality and catering |
|
||||
|
AC3.3 recommend personal safety control measures for H&C provision |
|
||||
|
Internal practise paper |
|
||||
|
Spring 1 |
LO4: Know how food can cause ill health |
AC4.1 describe food related causes of ill health |
Lentil Bolognese |
|
|
|
AC4.2 describe the role and responsibilities of the EHO |
|
||||
|
AC4.3 describe food safety legislation |
|
||||
|
AC4.4 describe common types of food poisoning |
Moussaka |
|
|||
|
AC4.5 describe the symptoms of food induced ill health |
|
||||
|
Spring 2 |
L05: Propose a H&C provision to meet specific requirements |
AC5.1 review options for hospitality and catering provision |
|||
|
Hummous |
|||||
|
AC5.2 recommend options for hospitality and catering provision |
|
||||
|
|
|
||||
|
Summer 1 |
Revision for Unit 1 Examination |
Content (AC1.1 - AC5.2) |
|
||
|
Exam technique – extending long answer responses. |
|
||||
|
Summer 2 |
UNIT 2 L01: Understand the importance of nutrition when planning menus |
AC1.1 describe functions of nutrients in the human body |
Decorative shortcrust pastry products |
||
|
AC1.2 compare nutritional needs of specific groups |
|||||
|
|
|
||||
Year |
Half term |
Unit(s) of Work |
Key Assessments |
|
|
|
Year 11 |
Autumn 1 |
L01: Understand the importance of nutrition when planning menus
L03: Be able to cook dishes
Revision for January modules |
AC1.1 describe functions of nutrients in the human body |
Jointing a chicken |
|
|
AC1.2 compare nutritional needs of specific groups |
|
||||
|
AC3.1 use techniques in preparation of commodities |
Dry rub |
|
|||
|
AC3.3 use techniques in cooking of commodities |
|
||||
|
Autumn 2 |
AC1.3 explain characteristics of unsatisfactory nutritional intake |
Chicken goujons |
|
||
|
AC1.4 explain how cooking methods impact on nutritional value |
|
||||
|
AC2.1 explain factors to consider when proposing dishes for menus |
Chicken and vegetable soup |
||||
|
Mock examination sat by selected students ahead of January Unit 1 examination |
|
||||
|
Spring 1 |
Unit 2 Hospitality and catering in action assignment
Practical examination |
AC2.1 explain factors to consider when proposing dishes for menus |
Practise dishes |
|
|
|
AC2.2 explain how dishes on a menu address environmental issues |
|
||||
|
AC2.3 explain how menu dishes meet customer needs |
Practise dishes |
|
|||
|
AC2.4 plan production of dishes for a menu |
|
||||
|
Spring 2 |
AC3.2 assure quality of commodities to be used in food preparation |
Practical exam dishes |
|
||
|
AC3.4 complete dishes using presentation techniques |
|
||||
|
AC3.5 use food safety practices |
|
||||
|
|
|
||||
|
Summer 1 |
Revision for Unit 1 Examination |
Compiling & completing paperwork for Unit 2 |
|
||
|
Exam technique – extending long answer responses. |
|
||||
|
Content (AC1.1 - AC5.2) |
|
||||