“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
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.
Here at Boldon School, students will participate in many practical tasks which will allow them to develop their range of technical skills within the kitchen. We have excellent facilities in the faculty area so students are able to work independently in a professional environment, similar to that of a commercial kitchen. We encourage students to test their limits in terms of practical dishes, offering opportunities to cook complex and diverse recipes. Historically, we have hosted culinary events within school, whereby staff and peers can sample the cuisine cooked by our students. These are highly successful occasions, giving students the opportunity to both host, serve and cook for a specific audience.
| Year 10 | Year 11 | |
|---|---|---|
| Half Term 1 | Controlled Assessment Theory Unit 2: Nutrition / Nutritional needs of specific diets relating to a design brief / higher level cooking skills. | Unit 1 Building knowledge for written exam.
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| Half Term 2 | Controlled Assessment Theory: Cooking methods/ factors to consider when choosing meals / higher level cooking skills Controlled Assessment Mock Practical: Students will plan a 2 course meal in line with their target grade. | Unit 1 Building knowledge for written exam.
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| Half Term 3 | Controlled Assessment Theory: Menu design / environmental considerations / customer needs High skills based practical tasks – Boiling Blanching Poaching Braising Steaming Baking Roasting Grilling (griddling) Frying Chilling Cooling Hot holding | Unit 1 Building knowledge for written exam.
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| Half Term 4 | ontrolled Assessment Theory: Plan of action Complete Controlled Assessment/ Practical Food Exam: Students will have a practical exam in which they will cook a 2 course meal in line with their assessment brief. | Unit 1 Building knowledge for written exam.
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| Half Term 5 | Evaluation of Final exam Complete any amendments to coursework before submission. | Unit 1 Building knowledge for written exam.
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| Half Term 6 | Introduction to Unit 1 / Exam work.
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Year 10
Half Term 1
Controlled Assessment Theory Unit 2:
Nutrition / Nutritional needs of specific diets relating to a design brief / higher level cooking skills.
Half Term 2
Controlled Assessment Theory:
Cooking methods/ factors to consider when choosing meals / higher level cooking skills
Controlled Assessment Mock Practical:
Students will plan a 2 course meal in line with their target grade.
Half Term 3
Controlled Assessment Theory:
Menu design / environmental considerations / customer needs
High skills based practical tasks – Boiling Blanching Poaching Braising Steaming Baking Roasting Grilling (griddling) Frying Chilling Cooling Hot holding
Half Term 4
ontrolled Assessment Theory:
Plan of action
Complete Controlled Assessment/ Practical Food Exam:
Students will have a practical exam in which they will cook a 2 course meal in line with their assessment brief.
Half Term 5
Evaluation of Final exam
Complete any amendments to coursework before submission.
Half Term 6
Introduction to Unit 1 / Exam work.
- Key skills and attributes needed for Hospitality and Catering Industry.
Year 11
Half Term 1
Unit 1 Building knowledge for written exam.
- Describe a range of the hospitality and catering provisions.
- Analyse types of employment within the hospitality and catering industry.
- Describe the operation of front of house/housekeeping/ kitchen brigade.
Half Term 2
Unit 1 Building knowledge for written exam.
- Explain factors affecting the success of hospitality and catering providers.
- Explain how hospitality and catering provision meet customer requirements.
Half Term 3
Unit 1 Building knowledge for written exam.
- Describe personal safety responsibilities in the workplace.
- Describe food related causes of ill health.
- Review options for hospitality and catering provision
Half Term 4
Unit 1 Building knowledge for written exam.
- Recommend options for hospitality provision
- Describe working conditions of different job roles across the hospitality and catering industry
Half Term 5
Unit 1 Building knowledge for written exam.
- Recap all topics and continue revision for examination.
- Mock examination and exam practice. .