Catering

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Hospitality and Catering Year 9

 

Beginning

Developing

Secure

Excellence

Autumn Term

 

 

Building  confidence in kitchen skills   

Identify different fruits and vegetables take photos of any unusually ingredients you come across.

Building  confidence in kitchen skills   

Name the different cutting tools found in a kitchen by drawing them and giving them names. Help prepare family meals

Building  confidence in kitchen skills   

Preparing different vegetables and fruit using knives and vegetable peelers for family meals

Building  confidence in kitchen skills   

Prepare different vegetable dishes dessert dishes using the correct equipment. Photography dishes you have made.

Christmas Term

 

 

Large and small equipment

Select different large and small equipment and correctly name them

Large and small equipment

Explain how the large pieces of equipment work

Large and small equipment

Describe the hazard when using dangerous kitchen equipment and how to prevent accidents

Large and small equipment

Design your own restaurant and  kitchen layout to include all the relevant equipment you might need for your business 

Winter Term

 

 

Different hospitality businesses

Identify local hospitality businesses and set out in a leaflet.

Different hospitality businesses

Outline the products and services available at the different local businesses in a presentation.

Different hospitality businesses

Describe the sectors each business is in within the hospitality industry.

 

 

Different hospitality businesses

Explain the career opportunities in the local hospitality businesses.

Spring Term

 

 

Menu planning

Crete a take away menu for your business idea

Menu planning

Create a take away menu with prices include examples from other businesses

Menu planning

Create a take away and an event menu for your business, describing the types of events your business might run.

Menu planning

Explain how your take away and event project might help your business and explain some of the issues that you might come up against.

Summer Term

 

 

Healthy eating and a balanced diet

Design a poster on healthy eating

Healthy eating and a balanced diet

Design a leaflet on health eating and outline the government guide lines on health eating

Healthy eating and a balanced diet

Describe the importance of a balanced diet included how to eat healthily in you brochure.

Healthy eating and a balanced diet

Explain the consequences of a poor diet and link health eating to the importance of an active life style

 

Year 10 Hospitality and Catering

 

Beginning

Developing

Secure

Excellence

Autumn Term

 

 

Business ownership

Identify the different types of business ownership and the advantages and disadvantages of each in a presentation.

Business ownership

Outline different business ownerships and the skills of an entrepreneur.  

Business ownership

Create a revision tool to help student remember key points of business ownership and entrepreneurs.

 

Business ownership

Develop a lesson plan to teach others about business ownership and entrepreneurs ensure you include tasks for the class.

 

Christmas Term

 

 

Food Presentation

Describe why good food presentation is important to the meal experience. 

Food Presentation

Taking a meal you have cooked design the layout of the dish and why you are presenting the dish that way.

 

Food Presentation

Using a meal you have create explain the importance of good presentation and why you presented the dish that way outline the impact poor presentation has on a meal.

 

Food Presentation

Create a recipe book containing 6 dishes you have made and include pictures of the final dish explaining why you have presented the dish that way.

Winter Term

 

 

Health and safety

Design a health and safety poster for staff in a hotel kitchen showing important steps to follow to be safe at work in the hospitality industry.   

Health and safety

Create a health and safety poster that explains good health and safety standards and signage used to prevent accidents in the workplace.

 

Health and safety

Create a health and safety presentation showing good health and safety standards describe the impact poor health and safety has on the staff and the business.

Health and safety

Create a presentation explaining good health and safety standards for a business to include  the legislation that regulates health and safety in the hospitality industry.

Spring Term

 

 

Food Hygiene

Design a food hygiene poster to show the hazards found in a kitchen.

 

Food hygiene

Design a food safety poster that describes food hazards and how to prevent then in all.

Food hygiene

Explain the importance of H.A.C.C.P. and how it works for food hygiene.

 

Food hygiene

Analyse the impact poor food hygiene could have on a customer, a business and the staff explain the consequences for all involved giving actual examples.

Summer Term

 

 

Marketing

Design a poster for the balcony restaurant event you are running.

Marketing

Design an advertising campaign for events in the balcony restaurant to include posters, an email and blog statement.  

Marketing

Design a website to advertise the balcony restaurant and upcoming events include photos and explain any links to other sites.

 

 

 

Marketing

Design a lesson on the importance of good marketing for a business and explain how this can be achieve ensure you add tasks for the students to do.

 

[y11]

 

Beginning

Developing

Secure

Excellence

Autumn Term

 

 

Unit 6

Find recipes for my cooking assessment

Unit 6

Find recipes for my cooking assessment. Understand different cooking methods

Unit 6

Find recipes for my cooking assessment. Understand different cooking methods Choose dishes that meet a healthy balanced diet.

Unit 6

Find recipes for my cooking assessment. Understand different cooking methods. Choose dishes that meet a healthy balanced diet. Understand the government guidelines for a healthy diet and how to implement them

Christmas Term

 

 

Unit 6

List the equipment you need to cook your dishes.

Unit 6

List the equipment you need to cook your dishes. Plan your time in the kitchen 

Unit 6

List the equipment you need to cook your dishes. I can plan my time in the kitchen effectively and to work in a hygienic fashion

Unit 6

List the equipment you need to cook your dishes. I can plan my time in the kitchen effectively and to work in a hygienic fashion Plan on how to get feedback and look at it in an analytical fashion

Winter Term

 

 

Unit 1

Look at the range of the industry.

Unit 1

 Look at the range of the industry. List types of business ownership and the different sectors of the industry and who can support them.  

Unit 1

Look at the range of the industry.

List types of business ownership and the different sectors of the industry and who can support them. Identify the difference between products and services.

Unit 1

Look at the range of the industry.

List types of business ownership and the different sectors of the industry and who can support them. And analyse the support Identify the difference between products and services.

Spring Term

 

 

Unit 1

List the documents in the purchasing cycle

Unit 1

 List the documents in the purchasing cycle. Understand why the industry needs to keep documentation.

Unit 1

List the documents in the purchasing cycle. Understand why the industry needs to keep documentation. Understand the need to control costs and the importance of maintaining standards

Unit 1

List the documents in the purchasing cycle. Understand why the industry needs to keep documentation. Understand the need to control costs and the importance of maintaining standards. Analyse the importance of controlling costs.

Summer Term

 

 

Unit 1

List some of the factors that affect the hospitality industry

General revision

Unit 1

Describe some of the factors and trends that can affect the industry General revision

 

Unit 1

Evaluate the impact that trends and factors have on the industry. General revision

 

Analyse the affects that trends and factors have on the industry and what can be done to work with or lessen the impacts. General revision

 

 

[7138 Y1]

 

Beginning

Developing

Secure

Excellence

Autumn Term

 

 

Unit 101

List businesses in the hospitality industry.

 

Cook at home

Unit 101

List businesses in the hospitality industry. Identify products and services within the hospitality trade.

Cook at home

 

Unit 101

List businesses in the hospitality industry. Identify products and services within the hospitality trade. Look at the work patterns that exist in the industry.

Cook at home

 

Unit 101

List businesses in the hospitality industry. Identify products and services within the hospitality trade. List the skills that are needed to work in the industry.

Cook at home

 

Christmas Term

 

 

Unit 603

Research Health and Safety terminology.

Cook at home

Unit 603

Research Health and Safety terminology. Identify different signage.

 Cook at home

 

Unit 603

Research Health and Safety terminology. Identify different signage. Identify possible hazards. Cook at home

Unit 603

Research Health and Safety terminology. Identify different signage. Identify possible hazards. Revision for tests.

Cook at home

Winter Term

 

 

Unit 602

Research 2 businesses and find out hours, products & services.

 Cook at home

 

Unit 602

Research 2 businesses and find out hours, products & services. Identify 3 job roles.

 Cook at home

Unit 602

Research 2 businesses and find out hours, products & services. Identify 3 job roles. Plan a meal with your group.

Cook at home

Unit 602

Research 2 businesses and find out hours, products & services. Identify 3 job roles. Plan a meal with your group. Review your performance. Cook at home

Spring Term

 

 

Unit 604

Identify a recipe from a traditional lunch menu.

Cook at home

Unit 604

Identify a recipe from a traditional lunch menu. Identify what changes to make to make the dish healthy. Cook at home

Unit 604

Identify a recipe from a traditional lunch menu. Identify what changes to make to make the dish healthy. Identify consequences of unhealthy life style.

Cook at home

Unit 604

Identify a recipe from a traditional lunch menu. Identify what changes to make to make the dish healthy. Identify consequences of unhealthy life style. Research food styles for vulnerable people.

 Cook at home

Summer Term

 

 

Unit 605

Learn to identify kitchen equipment.

Cook at home

Unit 605

Learn to identify kitchen equipment. Identify safe working procedures.

Cook at home

Unit 605

Learn to identify kitchen equipment. Identify safe working procedures. Identify different knives and their jobs.

Cook at home

Unit 605

Learn to identify kitchen equipment. Identify safe working procedures. Identify different knives and their jobs. Describe methods of knife care.

Cook at home

 

[7138 Y2]

 

Beginning

Developing

Secure

Excellence

Autumn Term

 

 

 

Identify the characteristics of different cooking methods.

 

Identify the characteristics of different cooking methods. Match with suitable dishes and ingredients

 

Identify the characteristics of different cooking methods. Match with suitable dishes and ingredients. Identify Suitable safety procedures.

 

 

Identify the characteristics of different cooking methods. Match with suitable dishes and ingredients. Identify Suitable safety procedures. Identify traditional accompaniments and garnishes.

 

Christmas Term

 

 

Practical preparation

List ingredients for dishes.

Practical preparation

List ingredients for dishes. Identify the ingredients that I need for dishes.

Practical preparation

List ingredients for dishes. Identify the ingredients that I need for dishes. Use the ingredients as shown in a recipe.

Practical preparation

List ingredients for dishes. Identify the ingredients that I need for dishes. Use the ingredients as shown in a recipe. Alter recipes for my own taste

Winter Term

 

 

Practical preparation

Help at home with the cooking.

Practical preparation

Help at home with the cooking. Produce a dish with supervision

Practical preparation

Produce a dish on my own

Practical preparation

Plan and cook a meal at home Produce the on my own.

Spring Term

 

 

Practical preparation

Follow the recipe for my practical tests.

Practical preparation

Follow the recipe for my practical tests .Plan my time in preparation for my practical tests

Practical preparation

Follow the recipe for my practical tests. Plan my time in preparation for my practical tests Add to the recipe for my practical tests

Practical preparation

Follow the recipe for my practical tests. Plan my time in preparation for my practical tests Add to the recipe for my practical tests. Plan to produce a dish with correct accompaniments and garnishes.

Summer Term

 

 

Practical preparation

Follow the recipe for my practical tests.

Practical preparation

Follow the recipe for my practical tests .Plan my time in preparation for my practical tests

Practical preparation

Follow the recipe for my practical tests. Plan my time in preparation for my practical tests Add to the recipe for my practical tests

Practical preparation

Follow the recipe for my practical tests. Plan my time in preparation for my practical tests Add to the recipe for my practical tests. Plan to produce a dish with correct accompaniments and garnishes.

 

[Level 3 BTEC YR1)

 

Beginning

Developing

Secure

Excellence

Autumn Term

 

 

Unit10

Research equipment used in European food

Unit 10

Research equipment used in European food. Research at ingredients in European food

Unit 10

Research at equipment used in European food. Research ingredients in European food. Research cooking methods in European food.

Unit 1

Research at equipment used in European food. Research ingredients in European food. Research cooking methods in European Asian food. Find recipes suitable for the cooking styles.

Christmas Term

 

 

 Unit 6

Research industry for business selected meals and what venues are suitable.

 Unit 6

Research industry for business selected meals and what venues are suitable. Draw up plan for event.

 Unit 6

Research industry for business selected meals and what venues are suitable. Draw up plan for event. Plan feedback collection.

Unit 6

Research industry for business selected meals and what venues are suitable. Draw up plan for event and any contingencies. Plan feedback collection.

Winter Term

 

 

Unit10

Research different feedback methods.

 

Unit10

Research different feedback methods. Collect feedback from practical dishes.

 

Unit10

 Research different feedback methods. Collect feedback from practical dishes. Write up feedback identify any changes.

 

Unit10

 Research different feedback methods. Collect feedback from practical dishes. Write up feedback identify any changes. Analyse your feedback.

Spring Term

 

 

 Unit 1

Research styles of businesses the services they offer.

.

 Unit1

Research styles of businesses the services they offer and identify hours and products

 

Unit 3 Unit1

Research styles of businesses the services they offer and identify hours and products . Research the grading system for hospitality industry.

 

 Unit1

Research styles of businesses the services they offer and identify hours and products

Research the grading system for hospitality industry. Identify supporting industries.

 

Summer Term

 

 

 

 

 

 

 

[Level 3 BTEC Y2)

 

Beginning

Developing

Secure

Excellence

Autumn Term

 

 

Unit 11

Research equipment used in Asian food

Unit 11

Research equipment used in Asian food. Research at ingredients in Asian food

Unit 11

Research at equipment used in Asian food. Research ingredients in Asian food. Research cooking methods in Asian food.

Unit 11

Research at equipment used in Asian food. Research ingredients in Asian food. Research cooking methods in Asian food. Find recipes suitable for the cooking styles.

Christmas Term

 

 

Unit 22

Research industry for business styles, facilities and services available

Unit 22

Research industry for business styles, facilities and services available. Draw up proposal for event

Unit 22

Research industry for business styles, facilities and services available. Draw up proposal and plan for event.

Unit 22

Research industry for business styles, facilities and services available. Draw up proposal and plan for event. Collect feedback from event.

Winter Term

 

 

Unit 11

Research different feedback methods.

 

Unit 11

Research different feedback methods. Collect feedback from practical dishes.

 

Unit 11

 Research different feedback methods. Collect feedback from practical dishes. Write up feedback identify any changes.

 

Unit 11

 Research different feedback methods. Collect feedback from practical dishes. Write up feedback identify any changes. Analyse your feedback.

Spring Term

 

 

Unit 2

Research skills for team building and leadership.

Unit 2

Research skills for team building and leadership. Look at how customers’ expectations have changed.

 

Unit

 Research skills for team building and leadership. Look at how customers’ expectations have changed. Research how companies train staff.

 

 

Unit 2

Research skills for team building and leadership. Look at how customers’ expectations have changed. Research how companies train staff. Research customer provision in 2 businesses.

Summer Term