Hospitality Curriculum Overview

Hospitality Curriculum Overview

 

 

 

Autumn 1

Autumn 2

Spring 1/Spring 2

Summer 1

Summer 2

Hospitality Year 10

Topic

 

Introduction

Unit 2 Working in the Hospitality Industry

Learning Aim A  

Unit 2 Working in the Hospitality Industry

Learning Aim A  

Unit 2 Working in the Hospitality Industry

Learning Aim B  

Unit 3 Food Safety and Health and Safety in Hospitality  

Learning Aim A

Unit 3 Food Safety and Health and Safety in Hospitality  

Learning Aim B

Assessment

 

 

 

 

 

A Coursework Unit 2

Research into the job roles typically found in hospitality businesses.

Produce a working skills handbook for new employees.

 

 

B Practical experience in the school canteen & cooking in the food room.

Present evidence – 2 practical learning diaries

Observation record

 

A Coursework Unit 3

Investigate how to maintain food safety when dealing with food within different hospitality industry businesses.

 

Use your research to create training materials that new staff can use to learn about controls and monitoring procedures for eliminating potential food safety hazards in hospitality businesses when storing, preparing, cooking and serving food.

B Coursework Unit 3

Describe, using examples, how hospitality businesses enforce compliance with legislation and regulations that control safe working practices to prevent hazards causing injury or ill health to staff and customers.

Describe, using examples, how safety signs, information and documentation should be used in two contrasting businesses within the hospitality industry.

Create a handbook

 

Hospitality Year 11

Topic

 

Unit 1 Introducing the hospitality industry

Unit 1 Introducing the hospitality industry

Unit 6 Planning, Preparing, Cooking and

Finishing Food

Unit 6 Planning, Preparing, Cooking and

Finishing Food

 

Assessment

 

 

 

 

 

 

 

 

 

 

 

 

 

 

External Exam in the hall

In January

A Coursework Unit 6

Plan a nutritious two-course meal that requires different preparation and cooking methods for each course and does not repeat the main food items in both courses.

Create a Power Point presentation

B Coursework Unit 6 – Practical Experience

Demonstrate independent safe and hygienic working practices when preparing different food items and when using appropriate methods to cook for a nutritious two-course meal.

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

Present evidence – 2 practical learning diaries

Observation record