Subject: Hospitality & Catering
Subject Overview:

The Hospitality course is broken into two units.

Unit 1 – is The Hospitality & Catering industry and is a unit that is assessed through an online exam. This exam will be sat at the end of Year 11. Therefore the main focus of year 10 will be to prepare for the exam and develop practical skills.

Unit 2 – is a controlled assessment/coursework based unit and will be started in year 11. Learners will be given a scenario and will have to prepare, cook and present two dishes for two specific groups. They will research nutrients, cooking methods and choose dishes that suit their target audience. When finalising dishes learners need to consider different factors such as cost and environmental issues. This will lead to a 3 ½ hour practical exam. Learners will need to prepare, cook and present their 2 dishes.
Hospitality & Catering
Content: Year 10: Year 11:
Autumn Term: Unit 2 – Practical
2.3 The skills and techniques of preparation, cooking and presentation of dishes. Main focus – Bread, pasta, pastryLearners make:
Bread, Pizza rolls and cinnamon rolls, homemade chicken curry in a wrap, tacos filled with chilli con carne served with guacamole, homemade burgers and wedges, chicken kiev served with a fondant, Vegetable empanadas, Chicken and chorizo risotto served with a focaccia bread, spaghetti bolognese served with a parmesan crisp, carbonara, spinach and ricotta tortellini, Chicken roulade and chicken pie served with mashed potato.Unit 1- Theory Lessons
1.4 Food and safety in hospitality and cateringIn this topic learners will gain knowledge
and understanding of the following areas:

  • Food related causes of ill health
  • Symptoms and signs of food induced ill health
  • Preventative control measures of food induced ill health
  • The Environmental Health Officer (EHO)
 Unit 2 – Coursework
2.1 The importance of nutrition
2.2 Menu Planning
2.3 The skills and techniques of preparation, cooking and presentation of dishes.
2.4 Evaluating cooking skillsPractical exam
Spring Term: Unit 2 – Practical
2.3 The skills and techniques of preparation, cooking and presentation of dishes. Main focus – DessertsLearners make: Jam tarts, sticky toffee pudding served with a butterscotch sauce, chocolate fondant, swiss roll filled with chantilly cream, berry baked cheesecake, chocolate orange meringue pie, profiteroles filled with chantilly cream, apple pie served with custard, caramel and chocolate brownies, chocolate molten tart, homemade trifle and gluten free chocolate mini rolls.Unit 1- Theory Lessons
1.1 Hospitality and catering provisionIn this topic learners will gain knowledge and understanding on the following areas:

  • Hospitality and catering providers
  • Working in the hospitality and catering industry
  • Working conditions in the hospitality and catering industry
  • Contributing factors to the success of hospitality and catering provision
 Unit 1- Theory Lessons
1.2 How hospitality and catering provisions operate.In this topic learners will gain knowledge and understanding on the following areas:

  • The operation of the front and back of house
  • Customer requirements in hospitality and catering
  • Hospitality and catering provision to meet specific requirements
Summer Term: Unit 2 – Practical
2.3 The skills and techniques of preparation, cooking and presentation of dishes. Main focus – a mix of different dishesLearners make: Teriyaki chicken served with egg fried rice and salt and pepper chips, onion bhajis, onion rings, filled boa buns, vegetable samosas, lasagne, fish and chips, italian stuffed chicken with arancini served in a tomato sauce, spaghetti and meatballs, chicken gyros and spanish tapas.Unit 2 – Mock Coursework and Practical

Exam

2.1 The importance of nutrition

2.2 Menu Planning

2.4 Evaluating cooking skills

 Unit 1- Theory Lessons
1.3 How hospitality and catering provisions operate.In this topic learners will gain knowledge and understanding on the following areas:

  • Health and safety in hospitality and catering provision
  • Food Safety Revision

1.1 Hospitality and catering provision

1.2 How hospitality and catering provisions operate.

1.3 How hospitality and catering provisions operate.

1.4 Food and safety in hospitality and catering
Useful links for GCSE course:

https://www.wjec.co.uk/qualifications/level-12-vocational-award-in-hospitality-and-catering/#tab_keydocuments

https://nationalcareers.service.gov.uk/

https://tastycareers.org.uk/

Revision Guide
How can parents support their child’s progress in this subject?

  • Encourage attendance to at least one intervention per week.
  • Contact staff if there are any concerns or for updates on progress.
  • Encourage your child to develop skills in this subject area outside the classroom.
  • Ensure your child catches up with any missed learning if they are absent.
Extra-Curricular Activities:

  • Get Exam Ready Coursework and Exam intervention