Hospitality

“It has been, and continues to be, our responsibility to fill the earth with the light and warmth of hospitality.” Conrad Hilton, founder of Hilton Hotels

Term Year 9Year 10Year 11
Half Term 1

ntroduce pastry project, Pastry sensory analysis of shop bought products., Sausage rolls, Bake well tart & timeplan, Profiteroles and Knife skills and Vegetable spring rolls

Describe the structure of the hospitality and catering industry. Analyse job requirements within the hospitality and catering industry.

Describe functions of nutrients in the human body. Compare nutritional needs of specific groups. To explain characteristics of unsatisfactory nutritional intake. To explain how cooking methods impact on nutritional value.

Half Term 2

Introduce international food project – Fajitas, Malaysian Chicken curry, Homemade pasta (lasagne), Macaroni cheese/ carbonara, Burgers / metaballs and Chicken Veronique.

Explain factors affecting the success of hospitality and catering providers. Describe the operation of front of house/ kitchen. Explain how hospitality and catering provision meet customer requirements.

Explain factors to consider when proposing dishes for menus. Explain how dishes on a menu address environmental issues. Explain how menu dishes meet customer needs

Half Term 3

Introduce sweet baking project – Sticky toffee pudding and sauce, Crumble and Homemade custard, Lemon meringue cupcakes, Banoffee pie, Carrot cakes and Red velvet cakes.

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Describe personal safety responsibilities in the workplace. Describe food related causes of ill health. Review options for hospitality and catering provision

Students will use this HT to complete their controlled assessment coursework based on the content they have covered within half term 1 and 2. They will plan to produce a 2 course meal in line with their assessment brief.

Half Term 4

Introduce sweet baking project – Sticky toffee pudding and sauce, Crumble and Homemade custard, Lemon meringue cupcakes, Banoffee pie, Carrot cakes, and Red velvet cakes.

Recommend options for hospitality provision. Describe working conditions of different job roles across the hospitality and catering industry

They will have a practical exam in which they will produce  a 2 course meal in line with their assessment brief.

Half Term 5

Introduce bread making and sauce making project, Bread shapes, Homemade pizza, Roux sauce recipe, Reduction sauce recipe and Sauce and bread accompaniment

Recap all topics and continue revision for examination. Mock examination. First attempt national examination.

Complete any amendments to coursework before submission

Half Term 6

Introduce finishing techniques – Rainbow cake, Baked cheesecake, Teacake challenge – Presentation lesson and Swiss roll

High skills based practical tasks –  Boiling  Blanching  Poaching  Braising  Steaming  Baking  Roasting  Grilling (griddling)  Frying  Chilling  Cooling  Hot holding

Course complete


Year 9

Half Term 1

ntroduce pastry project, Pastry sensory analysis of shop bought products., Sausage rolls, Bake well tart & timeplan, Profiteroles and Knife skills and Vegetable spring rolls

Half Term 2

Introduce international food project – Fajitas, Malaysian Chicken curry, Homemade pasta (lasagne), Macaroni cheese/ carbonara, Burgers / metaballs and Chicken Veronique.

Half Term 3

Introduce sweet baking project – Sticky toffee pudding and sauce, Crumble and Homemade custard, Lemon meringue cupcakes, Banoffee pie, Carrot cakes and Red velvet cakes.

.

Half Term 4

Introduce sweet baking project – Sticky toffee pudding and sauce, Crumble and Homemade custard, Lemon meringue cupcakes, Banoffee pie, Carrot cakes, and Red velvet cakes.

Half Term 5

Introduce bread making and sauce making project, Bread shapes, Homemade pizza, Roux sauce recipe, Reduction sauce recipe and Sauce and bread accompaniment

Half Term 6

Introduce finishing techniques – Rainbow cake, Baked cheesecake, Teacake challenge – Presentation lesson and Swiss roll


Year 10

Half Term 1

Describe the structure of the hospitality and catering industry. Analyse job requirements within the hospitality and catering industry.

Half Term 2

Explain factors affecting the success of hospitality and catering providers. Describe the operation of front of house/ kitchen. Explain how hospitality and catering provision meet customer requirements.

Half Term 3

Describe personal safety responsibilities in the workplace. Describe food related causes of ill health. Review options for hospitality and catering provision

Half Term 4

Recommend options for hospitality provision. Describe working conditions of different job roles across the hospitality and catering industry

Half Term 5

Recap all topics and continue revision for examination. Mock examination. First attempt national examination.

Half Term 6

High skills based practical tasks –  Boiling  Blanching  Poaching  Braising  Steaming  Baking  Roasting  Grilling (griddling)  Frying  Chilling  Cooling  Hot holding


Year 11

Half Term 1

Describe functions of nutrients in the human body. Compare nutritional needs of specific groups. To explain characteristics of unsatisfactory nutritional intake. To explain how cooking methods impact on nutritional value.

Half Term 2

Explain factors to consider when proposing dishes for menus. Explain how dishes on a menu address environmental issues. Explain how menu dishes meet customer needs

Half Term 3

Students will use this HT to complete their controlled assessment coursework based on the content they have covered within half term 1 and 2. They will plan to produce a 2 course meal in line with their assessment brief.

Half Term 4

They will have a practical exam in which they will produce  a 2 course meal in line with their assessment brief.

Half Term 5

Complete any amendments to coursework before submission

Half Term 6

Course complete


Subject Intent:

Hospitality and Catering at Boldon School will allow students to develop the knowledge, understanding and skills required for them to embark upon a career in an ever evolving job sector.

The course will encourage students to have knowledge of issues related to nutrition and food safety. They will also be able to connect how these affect successful hospitality and catering operations.

Students will participate in many practical tasks which will allow them to develop their range of technical skills within the kitchen. Topical and important issues such as economic, environmental and ethical impacts will also be covered, allowing students to connect their learning to the wider world.

Learners will be assessed through the combination of an external examination and a coursework portfolio (which includes practical tasks).