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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 | Hospitality and catering providers | Practical assessment linked to a given brief, evaluating cooking skills |
| Working in the hospitality and catering industry | The importance of nutrition Menu planning | |
| Autumn 2 | Working conditions in hospitality and catering | Practical passement linked to a given brief cooking methods |
| Contributing factors to the success of Hospitality and Catering provisions | Factors affecting dish choices | |
| Spring 1 | The operation of the front and back of house | Kitchen brigade |
| Customer requirements in hospitality and catering | The importance of nutrition | |
| Hospitality and catering provision to meet specific requirements | Practical passement linked to a given brief | |
| Spring 2 | Health and safety in hospitality and catering | Hygiene ratings |
| Food safety | Practical passement linked to a given brief | |
| Summer 1 | Food related causes of ill health, symptoms and signs of food-induced ill health | Practical passement linked to a given brief, evaluation of skills and knowledge. |
| Summer 2 | Preventative of control measures of food-induced ill health - EHO | Role of the EHO |
| Mock NEA |