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
Unit 2 LO1: Understand the importance of nutrition when planning meals.
Term 2: Unit 1 LO1 Understand the environment in which hospitality and catering providers operate
Term 3: Unit 2 LO2: Understand menu planning.
|
Unit 2 LO3: Be able to cook dishes.
Unit 2 LO3: Be able to cook dishes.
Unit 2 LO3: Be able to cook dishes.
|
|
11 |
Term 1:
Unit 1 LO2 Understand how hospitality and catering provisions operate
Unit 1 LO3 Understand how hospitality and catering provision meets health and safety requirements
Term 2: Unit 2:
Unit 1: LO5 Be able to propose a hospitality and catering provision to meet specific requirements
Term 3:
|
Unit 2 LO3: Be able to cook dishes.
Unit 2 LO3: Be able to cook dishes.
|
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.
