Hospitality and Catering at Beckfoot Upper Heaton

Level 1/2 Award in Hospitality and Catering

If you enjoy making a wide range of food products, this course could be for you.

You will build a knowledge about the food industry as well as developing your practical skills in planning, preparing and cooking a variety of dishes.

Hospitality and Catering offers a Level 1 and 2 qualification which is equivalent to a GCSE and accepted by colleges and universities.

Enrichment

Content needed…..

Assessment

Unit 1: The Hospitality and Catering Industry: 40% of the final grade. This unit is assessed through a written examination in Year 10.

Unit 2: Hospitality and Catering in Action: 60% of the final grade. This unit is assessed through a Non-Examination Assessment Task.

KS4 Specification

Level 1/2 Vocational Award in Hospitality and Catering

Careers

You will develop food preparation and cooking skills as well as transferable skills such as problem solving, organisation and time management, and planning and communication.

Chef
Nutritionist
Cookery writer and food stylist
Farmer
Senior education officer
Dietician

Curriculum Overview

Year	Cycle 1	Cycle 2	Cycle 3
Year 10	Food safety: Students will learn about safe and hygienic work environments in relation to the individual and cooking environment, and review the potential hazards and risks which can occur in a cooking environment. Mitigating risk: Students will review how to minimise risk within a cooking environment and learn best practice for equipment.	Food legislation: Students will learn about the FSA and where their food comes from, the different manufacturing processes and advantages of disadvantages of processed food. Balanced diet: Review a balanced diet and how to portion up specific elements of the Eat Well Guide to support the development of their own recipes.	Factors effecting food choice: Students will learn about the different factors which might affect someone’s food choices and the reasons behind this. Recipe creation and evaluation: Students will create their own meals and adapt these based on specific dietary requirements, they will review their meals and create a two course menu for a specific target group.
Year 11	Hospitality and Catering in action: Students will design their own menu and prepare this over a set amount of hours. Students will evaluate their cooking skills and use this information to complete their coursework.	Hospitality and Catering provision: Students will review the various provisions which are available in the sector and review how the sector works and what providers have to do what to ensure they follow safe legislation.	Food safety: Students will learn about the causes of ill health including chemical intolerance and allergies. They will review nutritional information and learn how to prevent contamination.

Year

Cycle 1

Cycle 2

Cycle 3

Year 10

Food safety: Students will learn about safe and hygienic work environments in relation to the individual and cooking environment, and review the potential hazards and risks which can occur in a cooking environment.

Mitigating risk: Students will review how to minimise risk within a cooking environment and learn best practice for equipment.

Food legislation: Students will learn about the FSA and where their food comes from, the different manufacturing processes and advantages of disadvantages of processed food.

Balanced diet: Review a balanced diet and how to portion up specific elements of the Eat Well Guide to support the development of their own recipes.

Factors effecting food choice: Students will learn about the different factors which might affect someone’s food choices and the reasons behind this.

Recipe creation and evaluation: Students will create their own meals and adapt these based on specific dietary requirements, they will review their meals and create a two course menu for a specific target group.

Year 11

Hospitality and Catering in action: Students will design their own menu and prepare this over a set amount of hours. Students will evaluate their cooking skills and use this information to complete their coursework.

Hospitality and Catering provision: Students will review the various provisions which are available in the sector and review how the sector works and what providers have to do what to ensure they follow safe legislation.

Food safety: Students will learn about the causes of ill health including chemical intolerance and allergies. They will review nutritional information and learn how to prevent contamination.