Year 10

Curriculum Map

This curriculum map provides an overview of the hospitality and catering journey students will experience throughout the academic year. It outlines the sequence of theoretical knowledge, food preparation techniques, and practical assessments designed to monitor and support student progress. The curriculum is carefully sequenced to build knowledge progressively, with each unit providing the foundation for future learning, ensuring all students develop an understanding of the hospitality industry, nutritional knowledge, and practical catering skills appropriate to their age and stage.

Half Term	Unit(s) of Work	Key Assessments
Autumn 1	Unit 2 - Project 1 - Blue Parrot Cafe Task 1a - Analysis of the brief Task 1a Understanding the importance of nutrition. Task 1b How cooking methods can impact on nutritional value Organoleptic / Evaluation techniques Weekly practical’s	Dish relevant to brief and customer – link portion control/presentation and nutrients.
	Unit 1 - Health and safety in hospitality and catering provision. Food safety	Sensory analysis
		Cooking methods – impacts on nutrients
		Understanding and knowledge of: Health and safety in hospitality and catering provision Food safety
Autumn 2	Unit 2 - Project 2 - Bistro Task 1a & task 1b - retrieval and developing Task 2a Menu Factors Task 2b - Time Plan Weekly practical’s	Dish relevant to brief and customer – link portion control/presentation and nutrients.
		Time Plan
		Menu Factors – Environment / Seasonality
	Unit 1 Food related causes of ill health Symptoms and signs of food-induced ill health Preventative control measures of food-induced ill health The environmental health officer (EHO)	Understanding and knowledge of: Food related causes of ill health Symptoms and signs of food-induced ill health Preventative control measures of food-induced ill health The environmental health officer (EHO)
Spring 1 & Spring 2	Unit 2 - Project 3 - Italian Task 1a & task 1b - retrieval and mastery Task 2a Menu Factors - retrieval Task 2b - Time Plan - retrieval Task 4a - Evaluation of dishes Weekly practical’s	Dish relevant to brief and customer – link portion control/presentation and nutrients.
		Evaluation – review of dishes & overall performance
	Spring 2 - March Work Experience Unit 1 – Hospitality & Catering Provision How hospitality and catering providers operate.	Understanding and knowledge of: Hospitality & Catering Providers Working in the industry Working conditions Successful factors for catering provisions Operations Customer requirements Meeting specific needs
Summer 1 & Summer 2	Summer 1 & 2 Project 4 - IVYBROOKE BRIEF Mock Assessment - LAST TERM Task 1a & task 1b - retrieval and mastery Task 2a Menu Factors - retrieval and mastery Task 2b - Time Plan - retrieval and mastery Task 3 - Practical assessment - skills assessment - retrieval and mastery Task 4a - Evaluation of dishes - retrieval and mastery Task 4b - Analysis of performance - retrieval and mastery	Time Plan
		Mock practical exam
		Evaluation
		Unit 1 – mock exam paper from previous year

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Year 10

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