Design Technology: Hospitality and Catering

KS4 Intent:

 

Hospitality and Catering Intent:

 

According to the British Hospitality Association, hospitality and catering is the fourth largest industry and accounts for 10% of the workforce in the UK. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age group according to a report by People 1st. The course supports pupils who want to learn about the vocational sector and the potential it can offer them for their careers or further study. Pupils will learn about and understand the catering sector and industry. During their practical work they will develop and extend their practical skills and be encouraged to apply principles of food science, nutrition and healthy eating. Our curriculum will enable them to have a more in depth understanding and application of sources, sustainability and environmental issues related to food production and the industry. They will develop vital skills that enable them to feed themselves and others affordably and nutritiously, now and in later life.

Implementation:

 

Y9 Hospitality and Catering

3.

(Unit 1) L04 – Know how food can cause

                         ill health.

(Unit 1) LO1 – Understand the

                         environment in which   

                         hospitality and catering 

                         providers operate.

(Unit 2) L03 – Be able to cook dishes.

Pupils will develop knowledge and understanding of how food can cause ill health. Students will be challenged to solve problems based on vocational settings as to how to make food safe to eat. Pupils will then apply what they have learned to their own cooking for safe and hygienic working practices.

Pupils will also gain a wider understanding of the hospitality and catering environment and how it operates. They will be able to evaluate factors that can affect the success of hospitality and catering providers.

Pupils will develop and build upon their practical experiences at KS2 and KS3 to demonstrate effective and safe cooking skills by planning and preparing a variety of food commodities, cooking techniques and equipment. They will demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, storing, cooking and serving food.

 

Assessments:

1 x written assignments

2 x practical assignments

 

Y10 Hospitality and Catering

1.

 

 

 

2.

 

 

 

 

 

 

 

3.

(Unit 1)

 LO2 - Understand how

hospitality and catering provision operates.

LO3 – Understand how hospitality and catering provision meets health and safety requirements

LO5 – be able to propose a hospitality and catering provision to meet specific requirements.

(Unit 2) –

L03 – Be able to cook dishes.

LO2 – AC2.1, AC2.2, AC2.3

 

 

Pupils will develop knowledge and understanding of how the hospitality and catering industry operates and will be able to explain how various provisions meet customer requirements. They will be able to address economic, moral, social and cultural issues which may affect provision. Pupils will be equipped with the knowledge to understand how the hospitality and catering industry meets health and safety requirements and challenged to apply this to vocational settings. Pupils will be able to use all their knowledge and understanding to propose suitable hospitality provision to meet a need. This will involve the students having to make independent decisions to propose, structure and justify solutions to problems within the hospitality and catering sector.

Pupils will develop and build upon their practical experiences in year 9 to demonstrate effective and safe cooking skills by planning and preparing a variety of food commodities, cooking techniques and equipment with increasing complexity. Pupils will understand the economic, ethical and socio-cultural influences on food availability, production processes, diet and health choices.

 

 

 

Assessments:

3 x written assignments

6 x practical assignments

 

 

External assessment

All pupils are entered for external examination in year 10 (summer term) in order to enhance their outcome of success.

 

Unit 1

The Hospitality and Catering Industry – 90minutes examination.

(worth 40% of final Grade)

Y11 Hospitality and Catering

1.

 

 

 

 

 

 

 

2.

 

 

 

 

3.

Unit 1

LO1-LO5 revisiting

 

 

 

 

 

 

Unit 2

LO1 – understand importance of nutrition in planning menus.

LO2 – understand menu planning

L03 – Be able to cook dishes.

 

Pupils will be challenged to reflect and work on their summer examination achievement and will continue to apply their skills and knowledge to all areas of the hospitality and catering industry within a vocational context.

Pupils will work with increasing skill and mastery to demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment

develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks. They will understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health. Pupils will understand and explore a range of ingredients and processes from different culinary traditions (traditional British as well as other cultures), to inspire new ideas or modify existing recipes.

Pupils will apply all these skills and processes to their NEA from November onwards with a view to task taking in January of the academic year.

 

 

Assessments:

3 x written assignments

6 x practical assignments

 

 

Unit 2

Internal assessment

NEA (60%): Hospitality and Catering in Action

Controlled assessment –

Three stages:

Task setting

Task taking

Task marking

 

Unit1

External assessment

Unit 1 (40%): The Hospitality and Catering Industry – 90minutes examination.

(worth 40% of final Grade). Examination sat in summer term.