Hospitality

Objectives:

Unit 1: 1 Understand the scale and diversity of the hospitality industry. 2 Understand the classification systems and their standards. 3 Know the organisation and structure of hospitality businesses. 4 Know the purpose of support functions in hospitality businesses.

Unit 10: 1 Know the equipment, commodities and methods required to prepare and cook different examples of European food. 2 Know the styles of food and types of dishes that are prepared and cooked in Europe. 3 Be able to demonstrate food preparation and cooking skills that are safe, hygienic and professional when creating European dishes. 4 Be able to evaluate the quality of European dishes.

Unit 12: 1 Be able to plan menus taking into account current developments in contemporary world food. 2 Know the commodities used in contemporary world food. 3 Be able to prepare, cook and present contemporary world dishes, using professional, safe and hygienic working practices. 4 Be able to evaluate the quality of contemporary world dishes.


Year

Year 12

Term

Autumn

Spring

Summer

Unit

Unit 12 Contemporary World Food

Unit 10 European Food

Unit 1 The Hospitality Industry

Time

7 weeks

7 weeks

5 weeks

6 weeks

6 weeks

7 weeks

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P1 plan menus for different hospitality businesses taking into account current developments in contemporary world food.

P2 identify commodities that could be used in contemporary world food menus.

M1 compare menus and commodities used in contemporary world food.

P3 demonstrate safe, hygienic and professional food preparation, cooking and presentation skills when creating contemporary world food.

M2 demonstrate safe, hygienic and professional working practices and independence when using technical skills to prepare, cook and present contemporary world food.

Pratical Elements

1 Thai red curry

2 Bombay potatoes/Peshwari naan/mango chutney

3 Chinese 5 spice ribs & chow mein

4 Chinese potsticker dumplings

5 Cornmeal cake

6 Lamb shanks with pilau rice

7 Whole roast masala chicken and potatoes

8 Pork belly/egg fried rice

9 Beef kofta

10 Chicken with satay sauce

11 Moroccan lamb tagine

12 Fish in a hot and sour sauce

13 Moroccan chic pea stew

14 Malaysian prawn fritters with crispy seaweed

15 Sushi
 

D1 demonstrate innovation in creating contemporary world food.

P4 use evaluation techniques to review contemporary world dishes.

M3 review contemporary world dishes, making recommendations for improvement.

D2 assess own skills and make realistic recommendations for improvement.

Pratical Elements

16 Sushi

17 Empanadas

18 Steamed Cantonese style fish

19 Steak and kidney pudding

20 Beef and Guinness pie

21 Paella

22 Patatas bravas / spicy lamb meatballs

23 Tortilla/prawns with garlic butter

24 Deep fried calamari with garlic lemon mayonnaise/stuffed squid

25 Own recipe

26 Own recipe

27 Own recipe

28 Own recipe

P1 describe equipment, commodities and methods used to prepare and cook different European food.

P2 describe characteristics of different European food.

M2 demonstrate safe, hygienic and professional working practices and independence  when using technical skills to prepare, cook and present European food.

M3 use quality criteria to review European dishes.

D1 analyse the extent to which different European food have influenced British food trends.

Pratical Elements

1 Gazpacho

2 Ravioli

3 Pasta verde and pesto

4 Seafood bisque

5 Own recipe

6 Chicken fricassee

7 Duck a l’orange

8 Tortellini

9 Own recipe

10 Pork schnitzel

11 Vegetarian lasagne

12 Sauerkraut

13 Portuguese custard tarts

14 Own recipe

15 Cannelloni

P3 demonstrate food preparation and cooking skills that are safe, hygienic and professional in creating European dishes.

P4 use evaluation techniques to review European dishes.

M1 explain the influences of a style of European food on British food with reference to the  equipment and ingredients now used.

D2 evaluate own  performance using quality criteria and make realistic recommendations for areas in which skills could be developed.

Pratical Elements

16 Pancetta wrapped turkey

17 Own recipe

18 Catalan fish stew

19 Tagliatelle with spring vegetables

20 Baked fish with olive and pimiento sauce

21 Own recipe

22 Crepes (sweet and savoury)

23 Soda bread

24 Piri piri prawns and harissa couscous

25 Coq au vin

26 Own recipe

27 Own recipe

28 Own recipe

P1 explain the scale and diversity of the hospitality industry.

M1 analyse the structure and organisation of different hospitality businesses, showing links with the scale and diversity of the industry.

D1 evaluate the extent to which the scale of hospitality businesses affects the diversity of products and services offered.

P2 explain classification systems and standards used in the hospitality industry.

M2 analyse the use of classification systems, using appropriate examples.

Pratical Elements

1 Corn chowder

2 Veloute soup

3 Own recipe

4 Chicken kiev

5 Warm salad of goose and beetroot

6 Own recipe

7 Ballotine of chicken

8 Roast spatchcock chicken with lemon and fresh herbs

9 Beef consomme

10 Pumpkin halwain

11 Torta pasquale

12 Own recipe

13 Pea and goats cheese risotto

14 Facaccia

15 Spaghetti cake

P3 describe the organisation and structure of hospitality businesses.

P4 describe how different support functions are used to support the operation of hospitality businesses.

M3 compare support functions in different hospitality businesses.

D2 evaluate the effectiveness of a support function within a hospitality business, making recommendations for improvement.

Pratical Elements

16 Chicken liver pate

17 Cream of wild mushroom soup

18 Own recipe

19 Scallops

20 Halloumi stuffed peppers

21 Creamy spiced mussels

22 Spiced lamb with potatoes and olives

23 Own recipe

24 Own recipe

25 Own recipe

26 Own recipe

27 Own recipe

28 Own recipe

Objectives:

Unit 2: 1 Understand how to develop a customer service culture within their business. 2 Understand how to build teams and motivate colleagues through techniques such as on-site coaching. 3 Understand how to effectively monitor and communicate levels of customer service performance.

Unit 3: 1 Understand the role of communication, presentation and teamwork in customer service in hospitality. 2 Be able to provide customer service to meet the needs of customers in different hospitality situations.

Unit 22: 1 Know characteristics of events in the hospitality industry. 2 Be able to produce a proposal for an event from a client brief. 3 Be able to plan events. 4 Be able to stage events and review its success.

Unit 13: 1 Be able to produce hot, cold and frozen desserts 2 Be able to produce petits fours and friandises.


Year

Year 13

Term

Autumn

Spring

 

Unit

Unit 2 Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism

Unit 3 Providing Customer Service in Hospitality

Unit 22 Planning and Managing a Hospitality Event

Unit 13 Advanced Skills and Techniques in Producing Desserts and Petits Fours

 

Time

7 weeks

7 weeks

1

5 weeks

6 weeks

3 weeks

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P1 describe the role of the supervisor in leading by example when delivering excellent customer service.

P2 explain the impact of customer service on the performance of the business.

P3 explain the relationship between delivering customer service and selling services.

P4 identify and apply good practice techniques to monitor the delivery of customer service against organisational standards.

M1 explain how customer service can be enhanced and developed by making improvements to the support processes.

D1 assess how and why customer expectations are changing and the effect this is having on customer service delivery in the hospitality industry.

P5 analyse how effective teams can be developed to deliver excellent customer service.

P6 explain the importance of staff development in ensuring that excellent customer service is delivered.

P7 describe the role of the supervisor in developing teams.

P8 describe how training and coaching sessions can be implemented to improve the delivery of customer service.

P9 describe the importance of providing feedback to staff

P10 apply appropriate methods to deliver feedback to staff.

M2 analyse staff development training in different hospitality businesses.

Pratical Elements

1 Mini Sausage Rolls

2 Tuna Nori Rolls

3 Mini Pizza Swirls

4 Bombay Spiced Chicken Skewers

5 Wantons

6 Crunchy Pork Noodle Balls

7 Lamb Kofta with Spiced Yogurt

8 Thai Coconut Balls

9 Smoked Salmon Tartlets

10  Taramasalata /Guacamole/ Sesame Twists

11  Mushroom Palmiers

12  Empanadas

13  Sesame Cheese and Chive Biscuits

14 Profiteroles and Salmon Mousse

P11 analyse the importance of developing and implementing clear customer service standards.

P12 describe appropriate ways in which supervisors can monitor and measure the performance of team members.

P13 describe appropriate corrective actions that can be taken to resolve failures in the delivery of customer service.

P14 explain how performance against customer service standards can be recorded and communicated.

P15 identify ways in which measurement of the effectiveness of customer service can be used to improve future performance.

M3 compare the effectiveness of the customer service delivery in different hospitality businesses, explaining any differences.

P1 explain the role of communication, presentation and teamwork in the provision of customer service in hospitality businesses.

M1 analyse how different communication types are used to exceed customer requirements.

D1 propose realistic improvements for communication, presentation and teamwork to the provision of customer service in a selected hospitality business

P2 provide customer service to different types of customers in different hospitality situations, completing relevant documentation.

M2 demonstrate excellent customer service skills in hospitality businesses.

D2 evaluate their ability to provide effective customer service, making recommendations for their own development and improve.

Pratical Elements

15  Gyozo with Soy Vinegar Sauce

16  Cheese and chive croquettes

17  Herb Filled Cherry Tomatoes

18 Filo Vegetable Strudel

19 Cheese and Herb Pastry Hats

20 Spinach and Feta Spinach Roll

21 Curry Caraway Crackers

22 Beef Wantons

23 Bacon and Egg Pies

24  Feta and Pine nut Cheese Strudel

25 Roasted Tomato and Zucchini Tartlets

26  Cheese Scones

27  Fish Cakes with Mirin Dipping Sauce

28  Deep Fried Mozzarella sticks

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P1 describe different events and their characteristics in the hospitality industry

P2 produce a proposal for an event using a given client brief, with tutor support.

M1 produce a proposal for an event, showing independent research skills and justifying their suggestions.

D1 evaluate the original proposal and the planning and management of the event, making suggestions for improvements.

P3 plan an event, according to the client brief and proposal

M2 show a high level of independence and skills when planning and staging an event

P4 stage an event.

P5 review how successful the event has been.

M3 produce a review analysing how successful the event has been.

Pratical Elements

1 Recipe testing

2 Recipe testing

3 Recipe testing

4 Recipe testing

5 Recipe testing

6 Recipe testing

7 Recipe testing

8 Recipe testing

9 Catering event

10 Catering event

P1 demonstrate professional Practices.

P2 produce hot, cold and frozen desserts to recipe specifications using advanced skills and  techniques.

P3 finish hot, cold and frozen desserts using advanced skills and techniques.

P4 present dishes to meet styles of service.

P5 evaluate finished dishes.

P6 implement correct storage procedures.

P7 describe advanced preparation techniques for the production of desserts.

P8 explain considerations when balancing ingredients in recipes.

P9 explain the effect of preparation and/or cooking methods on the end product.

P10 identify relevant fillings and refined sauces for desserts.

P11 describe the quality points for a range of desserts.

P12 describe how to control time, temperature and environment to achieve desired outcome when producing desserts.

M1 explain the type and quantity of ingredients needed for selected dessert and pastry products.

M2 explain reasons for specific equipment being used when carrying out selected preparation and cooking methods.

P13 demonstrate professional practices. P14 produce petits fours and friandises to recipe specifications using advanced skills and techniques.

P15 finish petits fours and friandises using advanced skills and techniques.

P16 present dishes to meet styles of service.

P17 evaluate finished dishes.

P18 implement correct storage procedures.

P19 describe advanced preparation techniques for the production of petits fours and friandises.

P20 state how to adjust the quantity of ingredients to give the correct portion yield from petits fours.

P21 explain the effect of cooking methods on the end product.

P22 describe the quality points for a range of petits fours and friandises.

P23 describe how to control time, temperature and environment to achieve desired outcome when producing petits fours.

M1 explain the type and quantity of ingredients needed for selected dessert and pastry products.

M2 explain reasons for specific equipment being used when carrying out selected preparation and cooking methods.

M3 demonstrate high levels of professional, safe and hygienic work practices when preparing, cooking and finishing dessert and pastry products.

M4 analyse dessert and pastry products critically using quality monitoring techniques and criteria.

D1 demonstrate independence and high levels of professional, safe and hygienic work practices when preparing, cooking and finishing dessert and pastry products.

D2 assess own performance using quality monitoring criteria and make realistic recommendations for developing skills when preparing, cooking and finishing dessert and pastry products.

Pratical Elements

1 Black forest gateaux

2 Scones, sweet and savoury

3 Chocolate torte

4 Own recipe for unit 13

5 Rich fruit cake

6 Jaconde biscuits

7 Own recipe for unit 13

8 Savarine

9 Cheesecake

10  Tri colour mousse

11  Meringue

12  Own recipe for unit 13

13  Sable and tuile biscuits

14 Sorbet / Icecream

15  Truffles

16  Friandise

17 Own recipe for unit 13

18  Chelsea buns

19  Sponge Fingers

20  Sherry trifle

21 Coffee eclairs

22 Own recipe for unit 13

23 Macaroons / Florentines

24  Hazelnut roulade

25 Hot chocolate soufflé

26  Apple charlotte

27 Own recipe for unit 13

28  Chocolates

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