Year 10
| Year 10 Half Term | Topics to be covered | Home Learning |
|---|---|---|
| 1 | Theory Topics: The Hospitality and Catering industry Structure of the course Structure of the industry Customer Needs in Hospitality and Catering Hygienic Practices Food Poisoning Practical Lessons: Shortbread Practical Flavoured Bread Practical Vegetable Soup Practical Pic ‘N’ Mix Salad Practical Chicken Tikka Masala Practical Halloween Practical | Scenario 1 HL due – Wednesday 17th October 2019 |
| 2 | Theory Topics: HACCP Functions of Ingredients – general lesson Aeration Coagulation Experiment Sugar Experiment Shortening and Emulsification Functions Test Practical Lessons: Calzone Pizza Practical Spaghetti Carbonara Practical Swiss Roll Practical Double Chocolate Muffins Mississippi Mud pie Practical Fruit Crumble Pasta Bake Practical Presentation Techniques Christmas/Winter Practical | Scenario 2 HL due – Wednesday 19th December 2019 |
| 3 | Theory Topics: Food Preparation and Food Commodities: Skills and presentation Culinary terms Meat and Poultry Fish Pasta, Rice and other Cereals Fruit and Vegetables Eggs Practical Lessons: Chicken Chow Mein Practical Peppercorn Steak Mediterranean Fish Practical Moroccan Chicken Practical Quesadillas Practical Mini Quiche Practical | Scenario 3 HL due – Friday 15th February 2020 |
| 4 | Theory Topics: Milk and Dairy Products Bread Products and Vegetarian Foods Cakes, Sponges and Biscuits Convenience Foods Practical Lessons: New York Cheesecake Pastry Making Cheese and Onion Plait Practical Puff Pastry Pizza Practical Choux Buns Practical Sweet Dough/Monkey Bread Practical Focaccia Practical Caramel Shortbread Practical | Scenario 4 HL task due – Wednesday 3rd April 2020 |
| 5 | Theory Topics: Nutrition Dietary Needs Corporate Image Meal planning Customer Service and Job Roles in Hospitality and Catering Environmental Issues in Hospitality and Catering Communication in the Hospitality industry Use of ICT in Hospitality and Catering Revise Half term 1 topics – Hygiene, Food Poisoning Revise Half term 1 topics - HACCP Practical Lessons: Unique Practical | Revision (half term 1, 2, 3 and 4) |
| 6 | Theory Topics: Revise Half term 2 topics – Functions of Ingredients Revise Half term 3 topics - Food Preparation and Food Commodities: Revise Nutrition and Dietary Needs Revise Corporate image and meal planning Revise job roles, communication and ICT Revise Environmental issues Revision - Past Papers Exam Evaluation Introduction to Coursework Coursework Planning | Revision (all topics) |
Year 11
| Year 11 Half Term | Topics to be covered | Home Learning |
|---|---|---|
| 1 | Internal Assessment Planning - Task 1: Analyse the brief – what will you need to think about when choosing your dishes? Nutrition research – functions of nutrients, nutritional needs of specific groups, effects of unsatisfactory nutritional intake, the effects of different cooking methods. Menu Planning research – what factors must be considered? What Environment issues have been considered? What are the needs of the customers (nutritional/cost/sensory properties)? Propose four possible dishes to suit the brief. Explain the reason why you have chosen each dish. Explain how each one meets the brief and discuss the nutritional value for the customer of each dish. Practical Lessons: New York Cheesecake Caramel Shortbread Puff Pastry Pizza Practical Choux Buns Practical Sweet Dough/Monkey Bread Practical | Completing notes for internal assessment at home after each lesson |
| 2 | Internal Assessment Planning - Task 2: Time Plan for practical exam - Must be in sequence Must include timing Must include: Mis en place, cooking, cooling, hot holding, completion and serving. Think about presentation techniques Include preparation and cooking of any accompaniments Use as many skills as possible Students must demonstrate full understanding of the need for food safety and hygiene when planning your dishes. Special points on the time plan should include: temperatures of storage and cooking, personal hygiene, core temperatures, types of risk, food poisoning, washing up regularly, setting up to serve. Practical Lessons: Students will practice their own dishes for their practical exam | Completing notes for internal assessment at home after each lesson |
| 3 | Internal Assessment Planning - Task 1 Internal Assessment Planning - Task 2 Practical Lessons: Students will practice their own dishes for their practical exam. Internal Assessments (dates to be confirmed): Internal Assessment - Task 1 (3 hours in exam conditions) Internal Assessment - Task 2 (2 hours in exam conditions) Internal Assessment 3 (practical) – 4 hours in exam conditions. | Completing notes for internal assessment at home after each lesson |
| 4/5 | Exam preparation: Revise all topics covered in Year 10 If students have passed the first attempt of their exam, they will complete an online qualification in Basic Food and Hygiene. | Revision in preparation for written exam in June |