Catering & Hospitality

Google Translate

 

Upcoming Events

Subject knowledge and skills are delivered through-out the course using research projects and assignments. Students will be given opportunities to develop their skills and understanding of the topics through practical application with full use of the excellent kitchens and restaurant area.

TERM

YEAR 9

YEAR 10

YEAR 11

1

Basic Health Safety and Hygiene for safe work practices.

Business Project 1.

Planning, a healthy two course meal.

Introduction to business and enterprise.

 

Customer service in the hospitality industry.

Marketing for business.

2

Small and Large Kitchen Equipment.

Business project 2.

Preparing cooking and finishing a two course meal. Introduction to business and enterprise.

Factors and trends that influence the hospitality industry. Marketing for business.

3

Businesses in the Hospitality  Industry.

Business project 3.

Health and  Safety in the work place.

Finance for business and enterprise.

Structure and service provision in the hospitality industry. 

Plan, develop and participate in a business. or enterprise project.

4

Commodities and introduction to customer service.

Business project 4

Food hygiene.

Finance for business and enterprise.

Hospitality operations.

Plan, develop and participate in a business or enterprise project.

5

Health Eating. The importance of a balanced diet. 

Business project 5.

Customer service in the hospitality industry. Marketing for business.

 

N.B. Some assignments are slightly longer / shorter than the actual terms.

Courses

  • City and Guilds culinary skills qualifications at level 1
  • BTEC level 1 and 2 first award in Hospitality
  • NCFE level 2 certificate in  Business and Enterprise

Hospitality and catering is offered as an option choice at Key Stage 4. Students will spend six hours each week in the catering department. Two hours will be practical work covering the cooking skills used in the hospitality industry. Students are expected to maintain the same hygiene, health and safety standards as they would if working in the industry. Four hours are dedicated to theory work, covering the industry as a whole investigating: budgeting, finance, marketing, job roles and skills required to work in the industry.

Lessons are carefully planned to ensure the needs of the individual students are met. The lessons topics cover all the students need to meet the requirement of the tasks and assignments.

 

Catering & Hospitality Curriculum KS5  - BTEC L3

For Students in year 12 and 13 study hospitality and catering the courses involve producing assignments through independent research while practical assessments involving the students producing dishes they have selected, analysing and developing the dishes.

TERM

YEAR 12

YEAR 13

1

European Food.

Asian food

2

Providing food and drinks service  

          

Planning and managing a hospitality event

3

The importance of the meal experience, providing and reviewing food and drink services  

Principles of supervising  customer service in hospitality industry

4

Classification systems and standards used in the hospitality industry

Review and evaluate dishes and event

5

The organisation and structure of hospitality businesses

 

N.B. Some assessments are slightly longer / shorter than the actual terms

Courses

·        BTEC level 3 subsidiary diploma and certificate in hospitality.

Hospitality and catering is offered as an options choice at Key Stage 5.  Learners will spend five hours each week in the catering department. Two hours will be practical work covering the cooking skills used in the hospitality industry, students are expected to maintain the same hygiene, health and safety standards as they would if working in the industry. Three hours are dedicated to theory work.

Students develop practical skills along with an insight into how businesses within the hospitality industry are managed, developing their own skills as team leaders. Furthermore they develop their expertise for independent research and referencing. With opportunities for practical application of the theory topics as well as opportunities to work for members of the public and represent Homewood on events and functions. Students become confident employable individuals ready for higher education or a career in a variety of sectors in the hospitality industry.

 

Catering & Hospitality Curriculum KS5 – City & Guild

Students in year 12 and 13 studying this City and Guilds professional chef qualification will be completing practical assessments and developing their underpinning knowledge with a view to progressing on to roles as chefs within the hospitality industry.

TERM

YEAR 12

YEAR 13

1

Health and Safety awareness

Cold Food Preparation                                       and service

2

Food Hygiene laws and legislation responsibilities for chefs.

Cooking food using grilling and  roasting methods

3

Cooking food using the boiling, poaching and steaming methods

Cooking food using the Shallow and stir frying

4

Cooking food using the stewing and braising methods 

Cooking dishes using the deep frying method

5

Cooking using the baking method

 

N.B. Some assessments are slightly longer / shorter than the actual terms

Course titles

·        City and guild Professional Chef level 1 and 2

Hospitality and catering is offered as an options choice at Key Stage 5.  Learners will spend five hours each week in the catering department. Three hours will be practical work covering the cooking skills used in the hospitality industry, students are expected to maintain the same hygiene, health and safety standards as they would if working in the industry. Two hours are dedicated to theory work.

Students develop practical skills that could take them into employment within the industry. With opportunities for practical application of the theory topics as well as opportunities to work for members of the public and represent Homewood on events and functions they become confident employable individuals ready for higher education or a career in the hospitality industry.