Mr M Stavrinou
Ms R Evans
Ms S Burton Nickson
Our vision is to empower every student with the knowledge, skills, and passion for Catering. We strive to create an inclusive and dynamic learning environment that nurtures creative problem solving, fosters self-motivation, promotes team building, and develops a deep appreciation for nutrition, catering skills, and food hygiene.
Students will be taught how to cook and apply the principles of nutrition and healthy eating, incorporating the need for hygienic practices in the kitchen. We aim to instil a love of cooking that encourages creativity and helps students develop a repertoire of dishes they can cook independently. Learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life.
Foundations of Catering:
Students will learn to prepare a variety of dishes safely and hygienically, while applying principles of healthy eating. They will gain hands-on experience using a wide range of kitchen equipment and will be encouraged to develop independence and confidence in the kitchen.
Hygiene and Safety:
Core principles of food hygiene are introduced to ensure that the food prepared is safe to eat. Hygiene and safety practices are emphasised throughout all practical lessons, helping students develop safe habits in the kitchen.
Principles of Healthy Eating:
Using the Eatwell Guide as a healthy eating model and developing understanding of how this can be used to make healthier choices and design balanced meals.
Factors Influencing Food Choice:
Students will investigate various factors that influence food choices, including dietary allergens, food miles, and fair trade practices. This exploration encourages awareness of global and personal impacts in food sourcing and choices.
Developing Catering Skills:
Students will expand their repertoire by preparing a wide range of dishes, with continued emphasis on safe and hygienic cooking practices. This practice strengthens both skill and confidence in the kitchen.
Understanding Nutrients:
Using the Eatwell Guide, students will deepen their understanding of nutrients and their essential roles in promoting health. They will learn how to incorporate balanced nutrition into the meals they create.
Food Labelling:
Students will explore how to interpret food labels to make informed food choices. They will also discuss ways to reduce food waste by understanding expiration dates and portion sizes.
Making Informed Food Choices:
Applying their knowledge of nutrients and allergens, enhancing their awareness of how food choices affect health and well-being.
Developing Catering Skills:
Students will build upon previous learning to develop more advanced cooking skills and consolidate their ability to prepare a wide range of dishes safely and hygienically. This practice prepares them for greater independence in meal preparation.
Food Safety:
Emphasis on food safety will reinforce essential hygiene practices for food preparation in both home and catering environments. Students will learn the habits and standards needed to maintain a safe kitchen.
Food-Induced Ill Health:
Students will explore how improper food handling and unhygienic practices can lead to foodborne illnesses. Understanding these risks reinforces the importance of proper hygiene and safety in the kitchen.
Nutrition:
Building on their knowledge from previous years, students will develop a deeper understanding of both macronutrients (proteins, carbohydrates, fats) and micronutrients (vitamins and minerals). This knowledge helps them make informed decisions about creating balanced, nutritious meals.
2 Class tests set on google forms.
Questions will take the form of multiple choice and short answer questions.
In Years 10 and 11, students deepen their knowledge and skills in the hospitality and catering industry. The curriculum prepares students for a range of roles and responsibilities, food safety practices, and customer service skills.
Hospitality and Catering Providers:
Students explore both commercial and non-commercial types of hospitality services, learning to differentiate between residential and non-residential providers.
Employment Roles and Responsibilities:
Students gain an understanding of various roles, including front-of-house staff (managers, waitstaff, concierge), housekeeping, kitchen brigade (chefs and assistants), and management positions. The course also highlights personal attributes and qualifications for each role.
Working Conditions:
Students study employment types (casual, part-time, full-time, zero hours) and industry benefits, such as wages, holiday pay, and tips. They explore how fluctuating demand impacts staffing and the role of part-time work in the industry.
Factors for Success in Hospitality:
Students learn about basic industry costs (labour, materials, overheads) and the impact of economic factors like VAT and currency exchange. Environmental considerations like sustainability, technology advances (digital booking, cashless payments), and media influences on customer expectations are also covered.
Front and Back of House Operations:
Students explore the workflows and equipment in both front-of-house (reception, seating, bar) and kitchen (storage, preparation, cooking, and cleaning areas). They also learn about essential kitchen documentation, such as inventory control and safety records.
Customer Needs and Expectations:
Students investigate how hospitality services meet various customer needs, including accessibility, equality, and dietary requirements. The curriculum covers adapting services for changing customer trends, demographics, and environmental concerns.
Health and Safety:
Key health and safety regulations, such as COSHH and the Health and Safety at Work Act, are covered. Students practise completing risk assessments and accident documentation and learn about the roles and responsibilities for safety in the workplace.
Food Safety and Hygiene:
Students learn the principles of Hazard Analysis and Critical Control Points (HACCP), including identifying risks, implementing control measures, and completing necessary documentation.
Food-Induced Ill Health:
This unit covers food allergies, intolerances, and common causes of foodborne illnesses (such as salmonella and E. coli). Students also study food labelling laws, food safety legislation, and symptoms of food-induced illness.
Nutrition:
Students deepen their understanding of macronutrients (carbohydrates, fats, proteins) and micronutrients (vitamins and minerals), and how nutritional needs vary across different life stages and dietary requirements.
Menu Planning:
Factors influencing menu planning include cost, portion control, nutritional balance, seasonal ingredients, equipment availability, chef skills, and customer needs. Environmental sustainability and resource conservation are also emphasised.
Production Planning and Cooking Techniques:
Students learn production skills, from planning and preparation to cooking and presenting multiple dishes simultaneously. They are introduced to various preparation, cooking, and presentation techniques suited to different skill levels.
Food Safety Practices:
This unit reinforces personal and food safety protocols for food preparation, cooking, and equipment use.
Reviewing Dishes and Performance:
Students reflect on their dish preparation and presentation, identifying successes and areas for improvement. They also assess their decision-making, organisation, and time management skills in the context of catering tasks.
Students are tested on three groups of skills: preparation, knife, and cooking skills. Each group focuses on essential culinary techniques that range from basic to complex.
Skill Levels
Basic
Preparation: Blending, grating, hydrating, juicing, marinating, mashing, melting, proving, rubbing-in, shredding, sieving, skimming, tenderising, toasting, water-bath, weighing, zesting
Knife: Chopping, peeling, trimming
Cooking: Basting, boiling, chilling, cooling, dehydrating, grilling, toasting
Medium
Preparation: Creaming, dehydrating, folding, kneading, measuring, mixing, pickling, poaching, reduction, roasting, sautéing, setting, steaming, stir-frying, skinning, rolling
Knife: Bâton, chiffonade, dicing, deseeding, slicing, spatchcock
Cooking: Baking, blanching, braising, griddling, frying
Complex
Preparation: Crimping, laminating (pastry), melting with a bain-marie, piping, shaping, tempering, unmoulding, whisking (aeration), puréeing
Knife: Brunoise, julienne, mincing, segmenting, deboning, filleting
Cooking: Baking blind, caramelising, deep fat frying, deglazing, emulsifying
Year 10
2 Mock Assessment Periods:
December:
Written assessment including multiple choice, short answer questions, a planning task with stimulus, and a practical exam.
June:
Mock NEA (Non-Examined Assessment): Includes an assignment brief with a scenario and several tasks.
Mock Written Assessment:
Features short and extended answer questions based on applied Hospitality and Catering situations.
Learners will respond to questions using stimulus material.
Year 11
NEA (Non-Examined Assessment):
Worth 60% of the final grade
Includes a practical assessment
Completed before Christmas
An assignment brief provided by the exam board, including a scenario and several tasks
2 Mock Written Exams:
In preparation for final written exam
These will follow the same format as the final qualification exam
Final Written Assessment:
Worth 40% of the final grade
Completed in May/June of Year 11
Includes short and extended answer questions based on applied Hospitality and Catering situations
Learners will use stimulus material to respond to questions
Hospitality and Catering Specification
Professional Chef
Hospitality industry
Catering industry
Health Care
Dietitian
Environmental Health Research
Food Product Development
Food Marketing
Food Science
Food Safety
Food Manufacture
Set day: Wednesday
Due day: Wednesday
Format/platform: Option of completing on paper or on google classroom
Revision resources available of google classroom
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