Year 10
| Year 10 Curriculum Overview | Topics |
| Term 1 | Knowledge: AC1.1 The structure of the Hospitality and Catering Industry AC1.2 Job requirements within the Hospitality and Catering Industry AC1.3 Working Conditions of Different Job Roles Across the H&C Industry AC1.4 Factors Affecting the Success of H&C Providers AC2.1 The operation of the kitchen AC2.2 The operation of front of house AC2.3 How hospitality and catering provision meet the customers requirements _ Skills: Shortbread Practical Calzone Pizza Practical Shepherd’s Pie Practical Asparagus and Pea Risotto Practical Chicken Tikka Masala Practical Halloween Practical Spaghetti Carbonara Practical Double Chocolate Muffins Mississippi Mud pie Practical Pasta Bake Practical Presentation Techniques Christmas/Winter Practical |
| Term 2 | Knowledge: AC3.1 Personal safety responsibilities in the workplace AC3.2 Risks to personal safety in hospitality and catering AC3.3 Personal safety control measures for hospitality and catering provision AC4.1 Food-related causes of ill-health AC4.2 The role and responsibilities of the EHO AC4.3 Food Safety Legislation AC4.4 Common types of food poisoning AC4.5 Symptoms of food-induced ill health 5.1 & 5.2 Options for H&C provision _ Skills: Chicken Chow Mein Practical Peppercorn Steak Mediterranean Fish Practical Moroccan Chicken Practical Quesadillas Practical Mini Quiche Practical 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 |
| Term 3 | Knowledge: Revise Units 1-5 in preparation for the exam in June _ Skills: Practice Unit 2 assessment (2 course meal) Presentation techniques Egg challenge |
Year 11
| Year 11 Curriculum Overview | Topics |
| Term 1 | NEA – 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. _ Skills: Students will practice their own dishes for their practical assessment |
| Term 2 | NEA – Task 2: Time Plan for practical assessment: 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. _ Skills: Students will practice their own dishes for their practical assessment Practical assessment will take place in March/April (4 hours) |