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Year 11

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 Retrieval of Year 10 topics - 
  • Hospitality and catering providers
  • Working in the hospitality and catering industry
  • Health and safety in hospitality and catering
  • Food safety
  • Food related causes of ill health
  • Symptoms and signs of food-induced ill health
  • Past exam paper questions
  • Mock NEA practical tasks focusing on key complex techniques
  • De-boning
  • Emulsifying
  • Julienne
  • Mincing
  • Blind baking
  • Piping
  • Segmenting
  • Tempering
  • Whisking
Autumn 2

Retrieval of Year 10 topics - 

  • Working conditions
  • Contributing factors to the success of hospitality and catering provisions
  • The operation of the front and back of house
  • Customer requirements
  • Hospitality and catering provision to meet specific requirements
  • Past exam paper questions
  • Mock NEA practical tasks focusing on key complex techniques
  • De-boning
  • Emulsifying
  • Julienne
  • Mincing
  • Blind baking
  • Piping
  • Segmenting
  • Tempering
  • Whisking
Spring 1

NEA brief released to students - 12 hour coursework begins
Practical exam preparation. 
Evaluation for practical task

 Practical cooking exam - students cook 2 dishes that is suitable for the brief and customers requirements
Spring 2 Revision of all topics Past exam papers
Practical's linked to subject knowledge for the unit 1 content.
Summer 1   Exam Prep
Summer 2  

 

 

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