“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 9 | Year 10 | Year 11 | |
|---|---|---|---|
| Half Term 1 | Introduce 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. . | 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
Introduce 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