Hospitality and Catering

Catering Curriculum Intent:

This course in Hospitality and Catering has been designed for learners to give an introduction in the identification of the key basic skills, which are required within this thriving industry. All learners will have the opportunity to develop food preparation, cooking and finishing techniques, improving transferable skills, such as independent working skills, problem solving, organisation and time management, planning, communication and teamwork skills within the classrooms and the realistic working environments, as they arise. 

By identifying key starting points, learners can be directed to personally improve on the skills and requirements necessary, being given direction and developing a passion essential to help progress to further study or employment within hospitality. We aim to develop learner’s key knowledge and understanding within a range of hospitality and catering skills and processes.

Our INTENT is that all of our pupils in hospitality and catering can:

• STRIVE by identifying that the skills learnt can be carried forward into possible employment of genuine life skills for their future
• THRIVE by relishing in the opportunity given to be able to learn about prepare, cook and finish to a high standard a variety of fresh ingredients 
• ACHIEVE by completing the tasks require, identifying the quality point of the finished dishes they produce and be excited to move forward with the choices they make for themselves

Career opportunities-

This Course opens up progression opportunities on to further education in Hospitality and Catering to be able to work in this thriving industry, locally, nationally and even internationally. From local pubs and cafes to restaurants to Armed Forces to cruise liners and everywhere in between. The beauty of hospitality and catering is that there is always employment opportunities.

Key Stage 4 Programme of Study

The Programme of Study provides an overview of what we teach throughout the course.  This is based on the course structure, but we have focused our learning to us time to maximise the skills, knowledge and application for our learners.

The following different pathways provide the opportunity to focus on key content and concepts to allow pupils to maximise outcomes at each pathway/level.

For pupils who start in Year 10, we will be teaching basic skills following the scheme of work below to achieve an NCFE level 1 Qualification in Occupational studies,  and then in Year 11 more advanced dishes (requiring more advanced skills, knowledge and understanding), to achieve an NCFE LEvel 2 Qualification in Occupational Studies

Stage	Term 1	Term 2	Term 3	Term 4	Term 5	Term 6
Year 10 and 11	Introduction and induction	Basic meat and vegetable preparation	Intermediate meat and vegetable preparation	Basic fish and vegetable preparation	Intermediate fish and vegetable preparation	Application of skills  and knowledge
	Kitchen induction, kitchen safety, knife safety, soups and sauces.    Introduction to methods of cookery covering stewing, braising and boiling. (touching on others)	Produce dishes using MOC’s stewing braising boiling. Producing hearty dishes in the winter months including butchery skills and enrichment activities. Completing theoretical elements for course file where applicable    Applying high standards of H&S and food hygiene practices throughout	Produce dishes using MOC’s stewing braising boiling. Producing hearty dishes in the winter months including butchery skills. Completing theoretical elements for course file where applicable    Applying high standards of H&S and food hygiene practices throughout	Produce dishes using MOC’s using frying, deep and shallow, baking and grilling. Focusing on fish filleting. Flat and round fish. Completing theoretical elements for course file where applicable    Applying high standards of H&S and food hygiene practices throughout	Producing dishes using baking and grilling, lighter dishes in the summer months. Completing theoretical elements for course file where applicable    Applying high standards of H&S and food hygiene practices throughout	Completing file and utilising ingredients appropriate. Enrichment activities    Applying high standards of H&S and food hygiene practices throughout

 

Theoretical parts of the course

• Learners are to identify different meats, different fish, different fruits and vegetables
• Learners must describe and explain different methods of cookery, and which are more appropriate for cooking different meats, fish and vegetables. 
• Discuss standard recipes and identify and explain the nutritional values 
• Identify key principles for preparation of raw and cooked food, prevention of cross contamination and appropriate control measures
• Discuss the key principles of personal hygiene during the preparation of food. 
• Identify appropriate knives, utensils and electrical equipment for use in the kitchen 

How will my child be assessed and be provided with feedback?

These courses are run with continuous assessment. The learners will be in the kitchen preparing, cooking and finishing the variety of dishes set. Photographic evidence will be collected for their individual file along with evaluation sheets completed to state what dishes have been produced. There will be some elements of theory to the course also, identifying and discussing various meat, fish and vegetables throughout the year. Learners will self evaluate all dishes produced and we will discuss each session when completing evaluation sheets 

How can Parents/Carers Help?

All ingredients are provided for each learner for each dish. Giving positive encouragement to come to school to produce the dishes even if it is something they don’t like to eat themselves. Encouraging learners to be able to handle the ingredients and produce dishes from them will always be a useful life skill or give base knowledge to progress onto college and into employment in a kitchen where there will always be work because people will always eat.