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Key Stage 4 - Hospitality and Catering

Curriculum Delivery Map – Hospitality and Catering

Year

Half term

Unit(s) of Work

Key Assessments

 

Year 10 

Autumn 1

UNIT 1

LO1: Understanding the environment in which H&C providers operate

AC1.1 describe the structure of the H&C industry

Fresh/stuffed pasta

 

AC1.2 analyse job requirements within the H&C industry

 

AC1.3 describe working conditions across the H&C industry

Roux based sauces

 

AC1.4 explain factors affecting the success of H&C providers

 

Autumn 2

LO2: Understand how H&C providers operate

AC2.1 describe the operation of the kitchen

Pizza/Bagels

 

AC2.2 describe the operation of front of house

 

AC2.3 explain how H&C provision meet customer requirements

 

LO3: Understand how H&C provision meets H&S requirements

AC3.1 describe personal safety responsibilities in the workplace

Savoury Plait

 

AC3.2 identify risks to personal safety in hospitality and catering

 

AC3.3 recommend personal safety control measures for H&C provision

 

Internal practise paper

 

Spring 1

LO4: Know how food can cause ill health

AC4.1 describe food related causes of ill health

Lentil Bolognese

 

AC4.2 describe the role and responsibilities of the EHO

 

AC4.3 describe food safety legislation

 

AC4.4 describe common types of food poisoning

Moussaka

 

AC4.5 describe the symptoms of food induced ill health

 

Spring 2

L05: Propose a H&C provision to meet specific requirements

AC5.1 review options for hospitality and catering provision

 

Hummous

 

AC5.2 recommend options for hospitality and catering provision

 

 

 

Summer 1

Revision for

Unit 1 Examination

Content (AC1.1 - AC5.2)

 

Exam technique – extending long answer responses.

 

Summer 2

UNIT 2

L01: Understand the importance of nutrition when planning menus

AC1.1 describe functions of nutrients in the human body

Decorative shortcrust pastry products

 

AC1.2 compare nutritional needs of specific groups

 

 

 

Year

Half term

Unit(s) of Work

Key Assessments

 

Year 11

Autumn 1

L01: Understand the importance of nutrition when planning menus

 

L03: Be able to cook dishes

 

Revision for January modules

AC1.1 describe functions of nutrients in the human body

Jointing

a chicken

 

AC1.2 compare nutritional needs of specific groups

 

AC3.1 use techniques in preparation of commodities

Dry rub
thigh/drumstick

 

AC3.3 use techniques in cooking of commodities

 

Autumn 2

AC1.3 explain characteristics of unsatisfactory nutritional intake

Chicken

goujons

 

AC1.4 explain how cooking methods impact on nutritional value

 

AC2.1 explain factors to consider when proposing dishes for menus

Chicken and

vegetable soup

 

Mock examination sat by selected students ahead of January Unit 1 examination

 

Spring 1

Unit 2

Hospitality and catering in action assignment

 

Practical examination

AC2.1 explain factors to consider when proposing dishes for menus

Practise dishes

 

AC2.2 explain how dishes on a menu address environmental issues

 

AC2.3 explain how menu dishes meet customer needs

Practise dishes

 

AC2.4 plan production of dishes for a menu

 

Spring 2

AC3.2 assure quality of commodities to be used in food preparation

Practical exam dishes

 

AC3.4 complete dishes using presentation techniques

 

AC3.5 use food safety practices

 

 

 

Summer 1

Revision for

Unit 1 Examination

Compiling & completing paperwork for Unit 2

 

Exam technique – extending long answer responses.

 

Content (AC1.1 - AC5.2)