Be able to cook dishes
AC3.2 Assure quality of commodities to be used in food preparation
AC3.1 Use techniques in preparation of commodities
AC 4.1 Food related causes of ill health
AC3.2 Risks to personal safety in hospitality and catering
AC 4.3 Food Safety legislation
LO3
LO5
LO4
Know how food can cause ill health
Post 16
Destinations
Propose provisions to meet specific needs
Exam Assessment
AC5.2 Recommend options for hospitality provision
AC 4.4 Common types of food poisoning
LO4
AC 4.5 The symptoms of food Understand how hospitality and induced ill health
AC3.1 catering provision meets health Personal safety control measures for and safety requirements hospitality and catering provision
Be able to cook dishes
AC3.5 Use food safety practices
AC5.1 Review options for hospitality and catering provision
AC 4.2 The role and responsibilities of the environmental health officer (EHO)
AC3.3 Options for hospitality and catering provision
AC3.4 Complete dishes using presentation techniques
AC3.3 Use techniques in cooking of commodities
Unit 2 LO3
Unit 2 LO3
WJEC - Hospitality & Catering My Learning Journey
Unit 3.41
KS4 – Hospitality and Catering
Understand how hospitality and catering provision operates AC 2.3 How hospitality and catering provision meets customer requirements AC 2.2 The operation of front of house
AC 1.3 AC 1.4 Working conditions of different job Factors affecting the roles across the hospitality and success of hospitality and catering industry catering providers
AC 1.2 Job requirements within the hospitality and Catering industry
Recipe modification
LO1
3.4
Environmental considerations
In Year 8 learners will develop confidence of cooking a range of dishes and make informed decisions about food choice.
Food Allergies
8
3.4
9
3.4
Nutritional value of food in the body.
Micronutrients
Portion Control
Food safety in the kitchen (recap)
Diet and Culinary lifestyle skills Seasonal Vegetarians foods/food Food choice (diet analysis) miles (recap)
Accident Prevention
Food Poisoning
Chef Ready (recap)
Macronutrients
Food Choice
Food Bacteria
Fairtrade : ethics
Food poisoning Food Labelling
KS3 – Catering Cooking terms
Balanced Diet
Convection
Culinary Skills
Enzyme Browning
Sensory Analysis Eat Well guide and nutrition
Weighing and Measuring
Health and Safety within the kitchen and food.
Food Safety The ‘4’ C’s Bacteria and Hygiene
Safe storage food
Using the hob
YEAR
Food Safety and Diet
Nutrition
Commodities
3Rs
Year10 a range of savoury and sweet dish will be produced along side theory
KS3 – Catering
YEAR
Healthy Eating
AC2.3 Explain how menu dishes meet customer needs
Food and Temperature
Preventing cross contamination
Healthy Eating – Recap eat well guide and nutrition
Food choice
AC2.1 Explain factors to consider when proposing dishes for menus
Special Diets and religion
Time Management
Research, plan and cook a meal for a specific provision
Understand menu planning
AC1.3 Explain characteristics of unsatisfactory nutritional intake
Consumer Awareness and Food Choices
AC2.4 Plan production of dishes for a menu
AC2.2 Explain how dishes on a menu address environmental issues
Understand the importance of nutrition when planning menus
KS3 – Catering
July
KS4 – Hospitality and Catering
AC1.4 Explain how cooking methods impact on nutritional value
AC1.1 Describe functions of nutrients in the human body
AC 1.1 The structure of the hospitality and catering industry
Revision
LO2
Unit 2 YEAR
10
11
LO1
AC1.2 Compare nutritional needs of specific groups
Unit 1 3.4
Unit 1 YEAR 3.4
Understand the environment in which hospitality and catering providers operate
AC 2.1 The operation of the kitchen
NEA Practical Exam
Be able to cook dishes
LO2
Knife Skills
Chef Ready
Year 7 - 9 a range of savoury and sweet dish will be produced along side theory
YEAR
7
3.4
In Year 7 learners will develop basic understanding of nutrition, food safety and culinary skills.