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	New brief is released in September 2025 (5 suitable dishes to be selected linking to the brief). Students receive brief Spring 1. Task 3 - Weekly practical tasks based on the dishes selected (arrange of basic, medium and complex skills). Recap Unit 2 – task 1 & 2 knowledge: Task1a Functions of nutrients Task 1b Cooking methods and factors Task 2a Affecting food choice – environment / customer	1 x practical dish – independent work
		Knowledge of task 1 and task 2a Unit 02
	Recap Unit 1: Prep for mocks The role of the environmental health officer Food related causes of ill health Symptoms and signs of food-induced ill health Preventative control measures of food-induced ill health Hospitality and catering provider and working in the industry Heath and safety in hospitality and catering provision	Unit 01 – past paper exam questions
Autumn 2	Task 3 - Weekly practical tasks based on the dishes selected. Recap Unit 2 – task 2 & 4 knowledge: Time plans / key terminology Evaluation – review of dishes and overall performance. Recap Unit 1 – retrieval / interleaving practice Exam techniques – extended answer questions work shops Past paper exam questions – arrange of different types of questions Address any misconceptions / gaps in knowledge of the above in Autumn 2.	1 x practical dish – independent work
		Knowledge of task 1 and task 4 Unit 02
		Unit 01 Mock Exam
Spring 1 & 2	Students receive the brief. The below = 8 weeks - 2 theory lessons 1 cook per week. Task 1a: Week 1 - Analysis of brief & chosen dishes and why Week 2 - Functions of nutrients linking to the specific customers in the brief Task 1b: Week 3 - Cooking methods and the impact on nutrients Task 2a: Week 4 - Factors affecting menu planning Task 2b: Week 5 – Time plans = 3 lessons no cooking this week	Unit 02 Controlled Assessment has started – 12 hours/4 tasks = 8 weeks.
Spring 1 & 2	Task 3 & Task 4: Week 6 - Practical Exams Week = 3 hours 9am – 12.40pm. Evaluations – 1.30pm – 2.30pm. Week 7 - complete evaluations Week 8 - last week / mop up	Task 3 - Real Practical Exam Week
Summer 1	Revision for Unit 01 exam

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Year 11

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