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 Food Preparation and Nutrition Overview
Our GCSE Food Preparation and Nutrition specification sets out the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.
Students will be taught to make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation.
The topics that will be studied are:
1.Food, nutrition and health
The range of food and ingredients studied should reflect the recommended guidelines for a healthy diet based on the main food commodity groups. Food groups include:
The course is made up of 50% Non Examined Assessment (NEA) and 50 % exam (to be taken at the end of Year 11).
|Intro/Breads, Cereals and Potatoes|
|Meat, Fish and Alternatives|
|Milk and Dairy|
|Fruit and Vegetables|
|Functions of Ingredients – Aeration, Coagulation, Emulsification, Shortening|
|Greek Pasta Practical|
|Chicken Tikka Masala Practical|
|Lemon Cake Practical|
|Chocolate Muffins Practical|
|Halloween Themed Practical|
|Winter themed practical|
|Year 11 Curriculum Overview||Subject Content||Practical Skills|
|Term 1||Section 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 2||Completion of GCSE coursework.|
Begin revision for GCSE examination.
|Term 3||Revision for GCSE examination.|