Hospitality & Catering Key Stage 4

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
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
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
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.
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.
Students will practice their own dishes for their practical assessment
Practical assessment will take place in March/April (4 hours)