Catering

Staff

Miss S Collins

Key Stage 3: Years 7, 8 and 9

  • Overview

- At KS3, we follow a progressive and coherent curriculum which aims to instil and build upon students’ knowledge of food. Students are introduced to different ingredients, equipment and recipes which are designed to enhance their productivity, creativity and skills in cooking thus improving their overall effectiveness in food technology.

  • Assessments are completed as per school calendar.

Key Stage 4: Years 10 and 11

  • Qualifications

- BTEC Level 1/2 First Award in Hospitality

  • Modules

- Unit 1 – Introducing the Hospitality Industry (External assessment)

- Unit 2 – Working in the Hospitality Industry (Internal assessment)

- Unit 3 – Food Safety and Health and Safety in Hospitality (Internal assessment)

- Unit 6 – Planning, Preparing, Cooking and Finishing Food (Internal assessment)

BTEC Catering and Hospitality Specification:

http://qualifications.pearson.com/content/dam/pdf/BTEC-Firsts/Hospitality/2012/Specification-and-sample-assessments/9781446936269_BTECFIRSTS_L12_AWD_HOSP_Iss2.pdf

Skills:

  • Personal, learning and thinking skills.
  • Teamwork and Communication.
  • Preparing and cooking food.

Typical outcomes include:

  •  Preparing and cooking a two course meal,
  • Research into the hospitality industry,
  • Working in the industry and developing the skills required to cook whilst learning on the job
  • Developing an understanding of all aspects of health and safety.