Hospitality

Objectives:


Year

Year 10

Term

Autumn

Spring

Summer

Unit

 

 

 

 

 

 

Time

7 weeks

7 weeks

5 weeks

6 weeks

6 weeks

7 weeks

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Objectives:

Understand effective working skills in the hospitality industry. Use working skills in a hospitality situation. Understand how to plan a nutritious meal. Be able to prepare food in a safe and hygienic manner. Be able to cook and finish food in a safe and hygienic manner.


Year

Year 11

Term

Autumn

Spring

 

Unit

Unit 2 Working in the Hospitality Industry

Unit 6 Planning, preparing, Cooking and Finishing Food

 

Time

7 weeks

7 weeks

1

5 weeks

6 weeks

3 weeks

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P1 Describe using examples from 2 different hospitality businesses, the importance to the business the customers and staff of having effective working skills in the hospitality industry.

P2 Explain how business and professional policies and procedures, and legislation and regulatory requirements contribute to consistent and reliable service provisions in the hospitality industry.

M1 Explain using examples from 2 contrasting hospitality businesses, the benefits for the business, its customers and staff of having appropriate working skills.

M2 Explain the impact of following business and professional policies and procedures, and legislative and regulatory requirements affecting service provision on a selected hospitality business.

D1 Evaluate the consequences of poor working skills on a selected hospitality business, including the effect on its staff and customers.

Pratical Elements

1 Banana Bread

2 Cornish Pasties

3 Buns

4 Teriyaki salmon

5 Chocolate torte

6 Cottage Pie

7 Jam

P3 Demonstrate working skills in two hospitality situations to meet given business requirements.

P4 Explain the use of team working skills in the hospitality industry and why they are important.

P5 Use effective verbal and non-verbal communication skills in a team in two contrasting hospitality situations.

M3 Apply communication and team working skills in addressing a work a work related problem in a hospitality situation.

D2 Evaluate the effectiveness of own communication and team working skills in addressing a work-related problem in a hospitality situation, justifying areas for improvement.

Pratical Elements

1 Soft Pretzels

2 Banoffee pie

3 Chicken/fish goujons

4 Lemon curd

5 Naan bread & Soup

6 Ginger cake

7 Carrot cake

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P1 Plan a nutritional two-course meal that requires different preparation and cooking methods for each course.

P2 Demonstrate independent safe and hygienic working practices when preparing different food items for a nutritious two-course meal.

M1 Plan a nutritious two-course meal that requires different preparation and cooking methods for each course, justifying the choice of ingredients used in the plan.

M2 Review the effectiveness of own working practices when preparing different food items for a two course-meal.

D1 Assess the importance of a balanced nutritional content of meals to health.

D2 Evaluate the consequences of poor working practices when preparing different food items.

Pratical Elements

1 Salmon fillets with a pecorino and herb crust

2 Cherry almond tart

3 Chicken and mushroom pie

4 Sweet puff pastry recipe of your choice

5 Minestrone soup

6 Eccles cakes

7 Lasagne

P3 Demonstrate independent safe and hygienic working practices when using appropriate methods to cook a nutritious two-course meal.

P4 Use appropriate finishing methods for a two-course meal to ensure the meal meets given requirements and specifications.

M3 Justify the methods used to cook and finish a nutritious two-course meal.

D3 Recommend improvements to the quality of the two-course meal, based on feedback gathered.

P5 Gather feedback on the two-course meal, using appropriate techniques.

M4 Use feedback gathered to analyse the quality of the two- course meal.

Pratical Elements

1 Egg custard tarts

2 Smoked fish pie

3 Chocolate meringues

4 Minced beef and potato pies

5 Chocolate and raspberry cheesecake

6 Sweet potato and chicpea curry

7 Chocolate brownies

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