Hospitality and catering Provision
Looking at types of food and residential provisions both commercial and non-commercial, target customers, different types of food service and star ratings. End of module assessed test.
Employment roles and working conditions in the Hospitality and Catering Industry
Finding out about different job roles, personal attributes, qualifications/training, contacts and wages, employment law. End of module assessed test.
Nutrients in more depth
Revision and more specific details about nutrients, in particular vitamins and minerals, Use of the Nutrient Program to look at and analyse RDAs for different individuals and offer improvements. Classwork teacher marked in books.
Cooking methods and skills knowledge
Identifying different cooking methods and their impact on nutritional value of foods, being able to choose dishes by awareness of higher level and more complex skills. Looking at previous dishes made and how students/teacher to assess how skills and nutrient content can be improved.
Production planning for practical exams
Giving students the opportunity to complete detailed time plans including commodity lists, contingencies, safe working practices to enable efficient working. Time-plans to be completed in class and for homework, assessed following exam board guidelines.
Factors affecting success in the Hospitality and Catering Industry
Analysing costs and profit, environmental needs, new technology, impact of media and competition. End of module test.
Coursework Mock planning and practicals
Students are given the opportunity to plan a selection of dishes using a given scenario aimed at a specific provision with a number of targeted customer groups, they will be able to complete a fully timed practical mock examination. Task completed and marked in depth following the exam board criteria.
Practical Food lessons
We aim to increase students’ knowledge base of higher skill recipes to including enriched doughs, complex pastries, decorating skills, timing skills and be able to complete detailed dish and personal reviews. Dishes are self and teacher assessed, skills identified and improvements from detailed reviews included for future work.