Curriculum Overview – Hospitality and Catering
The Hospitality and Catering course is run over 3 years.
There is a very strong emphasis on practical skills and in mastering all aspects of food preparation, cooking and presentation of dishes. Pupils are expected to complete theory tasks to back up their practical knowledge and regular testing will take place to reinforce this.
In Year 9 practical skills include all aspects of pastry, cake and bread making, as well as commodities, including; fruit and vegetables, cereals including pasta making, milk and dairy.
During Year 10 pupils progress to making full main course meals and learn how to present these to restaurant standards and learn aspects of diet and nutrition and menu planning to assist them in completing a mock coursework task. They will also take part in a 3 hour mock practical exam where they plan, prepare and make a 2 course meal for 2 people that would be served in a restaurant setting.
In Year 11 pupils undertake their coursework assignment and their 3 hour practical exam and will also cover all the content for the external exam.
Topics of learning include:
- Nutrition and menu planning, including special diets;
- Health, safety and hygiene;
- Presentation of dishes and portion control;
- The food industry;
- Specialist equipment;
- Communication and record keeping;
- Environmental concerns.
The vocational award in Hospitality and Catering is assessed through two units:-
Unit 1 – The Hospitality and Catering Industry – externally assessed exam of 90 minutes worth 40% of the grade.
Unit 2 – Hospitality and Catering In Action – one piece of controlled assessment (60% of final grade), carried out in Year 11 which includes a 3 hour practical exam.
How to support pupil learning
Watch and read as much about cooking and baking as they can to foster a love of and engage with the vast array of different cooking styles. To cook as much as possible at home to reinforce skills learnt in school but to also practise and master skills they may use within their exam.