Hospitality Key Stage 4

GCSE Hospitality offers a unique opportunity in the curriculum for students to develop their knowledge and extend their skills within hospitality and catering in a vocational context.

It provides opportunities to develop students’ interdisciplinary skills, a range of key skills and their capacity for imaginative, innovative thinking, creativity and independence. It is a suitable qualification for those who want a broad background in this area and for those who wish to progress to further education. It will offer valuable preparation for those entering the world of work.

Students will complete an event based coursework task, which involves working as a team to research, plan and host a 3 course meal for guests of their choice. This will make up 60% of their GCSE, the remaining 40% will come from a 1¼ hour written exam.

The final Examination for GCSE Hospitality will be in the summer of 2018.

Year 10 Curriculum OverviewThemesPractical Skills
Term 1Introduction to GCSE
Hospitality
Star Ratings
Customer Service
Nutrition and Special Diets
Functions of ingredients
Chicken Tikka Masala
Chicken Torte
Lemon Cheesecakes
Greek Pasta
Halloween Practical
Bread
Swiss Roll
Term 2Food Poisoning
Law and legislation
HACCP
Corporate Image
Introduction to GCSE Hospitality coursework
Coursework Planning sheet
Coursework section 1 – research; customer service, menu types, types of food service, job roles, special diets
Double Chocolate Cookies
Shortbread
Chocolate Muffins
Calzone
Christmas/Winter themed practical
Term 3Continuing the research section of GCSE coursework. Students must analyse each piece of research.
Introduction to section 2 (planning an event)
Southern Fried Chicken
Chicken Chow Mein
Red Thai Curry
Moroccan Chicken
Spaghetti Carbonara
Easter/Spring themed practical
Year 11 Curriculum OverviewSubject ContentPractical Skills
Term 1Section 2 of Coursework – students work as a team to plan their event, this includes; invitations, menus, dietary questionnaires, comment cards, recipes, risk assessment.
Students host the event – 1 day off timetable (worth 30% of the overall course).
Evaluation of the event – students’ record, what went well on the day, how they worked as a team, what they would change if they were to repeat the event and what they have learnt from the overall experience.
All practical work will now be in preparation for the GCSE event. Once students have decided on their theme, they will choose their menu. Students will practice a dish from their menu each week until the event.
Term 2Completion of GCSE coursework.
Begin revision for GCSE examination.
Term 3Revision for GCSE examination.