September 1st 2024Hospitality and Catering
What our students think about Health and Nutrition
Intent
The studying of this subject is to provide students with the opportunity to develop an appreciation for food and learn life skills that help them make wise choices and lead healthier lives. At key stage 4 students get the opportunity to develop higher level skills that equip them for further learning and progress to employment in the future.
Learning hours
| Year group | 8 | 9 | 10 | 11 |
|---|---|---|---|---|
| Learning hours per week | 1 | 2 | 2 | 2 |
Knowledge, Understanding and Skills
| Year | 8 | 9 | 10 | 11 |
|---|---|---|---|---|
|
Personal Hygiene Kitchen Hygiene & Safety Food safety Equipment -use & safety (oven & hob) Weighing & measuring Eat-well guide Nutrients & functions Methods of cooking Cake making rubbing -in creaming Knife skills |
Hygiene and safety Food safety regulations Risk assessment Knife skills Yeast cookery Cake making |
Health and safety Regulations Risk assessment Food safety regulations Food allergies poisoning & intolerance Food related illnesses Cake making & decorating Pastry Variation in yeast cookery Nutrients-defi ciencies and excess Methods of cooking |
Sustainability Food choice Time plan Practical: Develop high level skills (filleting deboning, decorating techniques Controlled Assessment: Practical & Written presentation |
|
| Knowledge |
Safety & hygiene practices Healthy diet Healthy choices Safe use of equipment |
Safety working with food The knowledge on regulations and promoting safety in the food industry |
Deeper awareness of safety and regulations. There will be further understanding of the hospitality industry Awareness of career pathways |
Deeper awareness of safety and regulations. There will be further understanding of the hospitality industry Awareness of career pathways |
| Skills |
Weighing & measuring Knife skills Use equipment safely |
Independent cooking |
Use equipment safely. Prepare & cook high risk foods safely |
Independent cooking using high level skill |
5 year learning journey
Learning-Journey-Hospitality-and-catering.pptx
Specification
Careers
Assessment
Similar to GCSE the course is centred around developing skills and techniques in providing various services in the hospitality and catering industry. Both WJEC and GCSE Hospitality & Catering allocate a weighting of 40 per cent to external assessment and a weighting of 60 per cent to controlled assessment.
Practical tasks are used to simplify and reinforce theory, Written exam type assessments are frequently used to reinforce both theory and practical learning.
Feedback
Feedback in Hospitality and Catering is through the 5 a day, verbal feedback as well as written feedback which is personalised for the individual.
Learning beyond the classroom
Useful websites to support learning
http://www.hse.gov.uk/catering http://www.instituteofhospitality.org/ http://www.towards-sustainability.co.uk/
