The operations at the front and back of house in a food establishment
Gaining an awareness of the workflow and equipment in the kitchen, cleaning schedules, documentation, administration, stock control and dress codes for a hotel. End of module test, ongoing homework.
Customer requirements and changing provision in the Hospitality and Catering industry
Looking at consumer needs and rights, disabilities, equality and changes due to customer expectations and regional demographics. End of module test, ongoing homework.
Health and Safety
Improving awareness for safety in the workplace to include various legislations such as COSHH, PPER, RIDDOR to include use of documentation, risk assessments and training. Completion of example risk assessments, peer and teacher assessed.
Coursework – Live Task
Exam board set 12-hour coursework task to include planning, practical and reviews under controlled conditions. Teacher assessed and submitted to exam board.
Revision Topics
Ongoing revision tasks and exam style questions and papers set throughout the year with a greater focus in the spring term. Ongoing student and teacher marking and reviewing.
Practical Food Work
Students to complete a range of higher skill tasks in preparation for their coursework task, usually student chosen and reviewed after each practical for improvements. Reviewed by both student and teacher as an aid for choosing higher level and more complex dishes and tasks for their upcoming coursework exam.