Hospitality & Catering

Aims of the subject:

This exciting course offers a unique opportunity for students to develop their knowledge and extend their skills within food preparation.

The award has been designed to support pupils who want to learn about this vocational sector as well as develop their knowledge, understanding and practical food preparation skills. Pupils will develop an array of culinary techniques, as well as knowledge of, food traditions and kitchen safety.

Following this qualification will encourage learners to cook and enable them to make informed decisions about food and nutrition in order to be able to feed themselves and others affordably and nutritiously, now and later in life. In addition pupils will investigate the importance of the hospitality industry and the wide range of jobs available worldwide. The course is designed to inspire and motivate pupils, opening their eyes to a world of career opportunities and giving them the confidence to cook with ingredients from across the globe.

GCSE Examination Board: EDUQAS / WJEC

Assessment Overview:

The Hospitality and Catering qualification consists of two components:

UNIT 1: The Hospitality & Catering Industry
Written examination 40% of qualification. Externally marked.

UNIT 2: The Hospitality & Catering Industry in action
Controlled Assessment, 60% of qualification. Internally Marked

Qualification awards: Successful pupils will be graded, L1 Pass, L2 Pass, Merit, Distinction & Distinction *.

 

Year What will I learn? Assessment
10 Term 1:

LO4 Know how food can cause ill health

  •  AC4.1 food related causes of ill health
  • AC4.2 the role and responsibilities of the Environmental Health Officer (EHO)
  • AC4.3 food safety legislation
  • AC4.4 common types of food poisoning
  • AC4.5 the symptoms of food induced ill health

Unit 2 LO1: Understand the importance of nutrition when planning meals.

  • AC1.1 functions of nutrients in the human body
  • AC1.2 comparison of the nutritional needs of specific groups
  • AC1.3 characteristics of unsatisfactory nutritional intake
  • AC1.4 how cooking methods impact on nutritional value

Term 2:

Unit 1 LO1 Understand the environment in which hospitality and catering providers operate

  • AC1.1 the structure of the hospitality and catering industry
  • AC1.2 analysis of job requirements within the hospitality and catering industry
  • AC1.3 working conditions of different job roles across the hospitality and catering industry
  • AC1.4 factors affecting the success of hospitality and catering providers

Term 3:

Unit 2 LO2: Understand menu planning.

  • AC2.1 factors to consider when proposing dishes for menus
  • AC2.2 how dishes on a menu address environmental issues
  • AC2.3 how menu dishes meet customer needs
  • AC2.4 plan production of dishes for a menu  (time plans)
  • Preparation for Mock Controlled Assessment Task
Unit 2 LO3: Be able to cook dishes.

  • Developing and improving skills learnt at KS3
  • End of term Practical Assessment
  • End of Unit tests

Unit 2 LO3: Be able to cook dishes.

  • Produce dishes to be served on a range of different menus.
  • Practical Assessment
  • End of Unit tests

Unit 2 LO3: Be able to cook dishes.

  • Development of high level practical skills through a variety of practical tasks
  • Mock Controlled Assessment comprised of written and practical tasks.
  • End of year exam

 

 

11

Term 1:

Unit 1 LO2 Understand how hospitality and catering provisions operate

  • AC2.1 the operation of the kitchen
  • AC2.2 the operation of front of house
  • AC2.3 how hospitality and catering provision meet customer requirements

Unit 1 LO3 Understand how hospitality and catering provision meets health and safety requirements 

  • AC3.1 personal safety responsibilities in the workplace
  • AC3.2 identification of risks to personal safety in hospitality and catering
  • AC3.3 personal safety control measures for hospitality and catering provision
  • Controlled Assessment

Term 2:

Unit 2:

  • Controlled Assessment including 4 hour practical exam

Unit 1: LO5 Be able to propose a hospitality and catering provision to meet specific requirements

  • AC5.1 review options for hospitality and catering provision
  • AC5.2 recommend options for hospitality provision

Term 3:

  • Revision of Unit 1- preparation for external examination

 

Unit 2 LO3: Be able to cook dishes.

  • Development of high level practical skills through a variety of practical tasks
  • End of unit tests
  • Mock Exam

Unit 2 LO3: Be able to cook dishes.

  • 4 hour practical exam
  • Exam practice

 

 

Extra-curricular opportunities:

Throughout the course of study, it is anticipated that pupils will have the opportunity to visit a wide range of food establishments and possibly complete work experience placements.

How you can support your child’s progress

It is important that your child is organised and comes fully equipped for each lesson. They will require a suitable folder in which to keep their work and for practical lessons they will have to provide ingredients on a regular basis and come prepared with these ingredients along with £1 to cover the cost of ingredients provided by school, a clean apron and suitable named container to take food home in. Failure to do so will affect your child’s progress. Additionally, if pupils have regular experience of cooking at home, this will help them in the lesson so that they are confident workers in the classroom. All pupils will be issued with a termly plan of lessons along with accompanying recipes for that term.

 Homework

To extend their learning outside of school, pupils will be set homework. Some of this homework will involve the weighing / measuring and preparation of ingredients for the following practical activity. Pupils must make sure that all homework is completed and handed in on time. They must make sure that they have read instructions carefully and that work is completed to a standard that shows the best of their ability. If they are absent from school, they will still be expected to complete homework. Failure to submit homework tasks on time will result in a department detention. Failure to produce work of a good enough standard will also result in sanctions. Please encourage your child to proofread their homework to check for any spelling and grammatical errors. They should also check that they have met the assessment criteria for each task.