Catering

 

Subjects Overall Aim

 

Pupils will participate in practical activities in the kitchen to be able to prepare a wide range of dishes using a variety of skills and cooking methods. Pupils will be able to plan effectively in order to make dishes successfully and be able to evaluate in detail their finished products.  Awareness of what contributes towards a healthy (and unhealthy) lifestyle will be explored so that pupils can make informed decisions about their lifestyle choices.

 

KS3 Curriculum (Year 7+8)

 

Pupils will study Catering for a set period of time on a carousel basis throughout Year 7+8 as part of their Design Technology lessons. The essence of these lessons is to familiarise pupils with the safe working practices of the kitchen and to explore different recipes that introduce new skills and challenges as the pupils progress through the year. The methods used increase in complexity so that the pupils will be ready to commence the KS4 course should they wish to do so.

 

 

KS4 Curriculum (Year 9-11)

 

At KS4 pupils will study the Level 2 Award in Hospitality and Catering. It is predominantly a vocational qualification which retains the high weighting of controlled assessments (coursework) whereas the new 9-1 GCSE does not. We believe that this suits the learners better and prepares them with the necessary skills to continue to study Hospitality and Catering beyond Salvatorian College should they wish to do so.

 

In addition to completing set practical tasks set by the exam board pupils are expected to  learn and be able to apply the following topics:

 

  • describe the structure of the hospitality and catering industry
  • analyse job requirements within the hospitality and catering industry
  • describe working conditions of different job roles across the hospitality and catering industry
  • explain factors affecting the success of hospitality and catering providers
  • explain how hospitality and catering provision meet customer requirements
  • identify risks to personal safety in hospitality and catering
  • describe the role and responsibilities of the Environmental Health Officer (EHO)
  • describe food safety legislation
  • describe common types of food poisoning
  • review and recommend options for hospitality and catering provision

 

Extra Curricular Activities / Parental Support:

 

Pupils have a variety of additional learning opportunities such as visiting local retail establishments or catering providers. Through seeing this in person the theoretical knowledge learned can be applied and related to and stronger links are made with local community providers. Pupils have also prepared dishes for public consumption such as Awards Evenings and Open Evenings and by baking cakes for charities.

 

Parents can support the school by providing the ingredients required for pupils to prepare. (There are provisions to support pupils who have difficulty in providing their own equipment, please speak to the class teacher to discuss this further).  In the past we have had parents with Catering and Hospitality involvement visit the school and we welcome future visits so that their experiences can be discussed.    

Useful Links

 

http://www.eduqas.co.uk/qualifications/hospitality-and-catering/WJEC-Level%201-2%20Award-Hospitality-and-Catering-Spec-A.pdf

 

 

 

 

 

 

 

 

 

 

 

 

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