Year 10 – Hospitality and Catering

Head of Subject: Mrs D Ransom

Intended Outcomes

Students will follow the WJEC specification covering theory knowledge on the ‘Hospitality and Catering industry’ and controlled assessment planning for ‘Hospitality and Catering in Action’. They will continue to extend knowledge and improve practical skills to include more complex techniques.  
 
 

  • Course Implementation

    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. 

Learning Impact

End of module tests will ensure that subject knowledge becomes established by students enabling them to compete a variety of planning and practical tasks showing progression in both theory and practical aspects of the subject, mock exams will also be included. 


Work completed throughout the year will be placed on a database which will average marks to provide clear information to parents showing how the student is progressing throughout the year. 

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