Hospitality & Catering Key Stage 4

Year 10
Half Term
Topics to be covered Home Learning
1Theory 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 2018
2Theory 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 2018
3Theory 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 2019

4Theory 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
5Theory 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)
6Theory 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
Half Term
Topics to be coveredHome Learning
1Internal 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
2Internal 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
3Internal 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
4/5Exam 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