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Catering

Course Director Andrew Kershaw

 

 

YEAR

 

Carousel – 1 term   per year

7

Understanding what is healthy   eating (cm)

Looking at nutrition and why our body needs it (cm4)

Looking at the Eatwell table and relating it to students diets (cm4)

Learning about health and safety in the kitchen(cm )

Design and make: pasta salad   (Design, Make, Evaluate)(cm2)

Practical - Learning knife skills, how to use the oven and (Make, Evaluate) (cm2, cm8 )

 

8

Understanding change for life, looking at why the government is bringing these initiatives out (cm 1, cm4 )

Understanding the consequences of eating badly, the diseases and illnesses it may lead to   (heart disease, cancers, obesity, diabetes) ( cm4   )

Amending recipes to make them healthier, amending diets to make   healthier (Design)

Deeper knowledge of nutrition and food labels

Design and make: mini pizza )(make and evaluate)

Practical – higher risk ingredients, baking

and higher level knife skills (Make, Evaluate) (cm8)

 

9

Looking at Food from around the world (cm4)

Understanding staple foods and the flavours and foods from these   countries (cm6, cm5)

Working independently from recipes (cm3,   cm4, cm5)

Developing knowledge of high risk foods - chicken, storage and hygiene (cm8)

Design and make: hand held street food (3 weeks)

Evaluate – taste tests (cm7)

Practical – working with red meats, fish, chicken, stir frying,   baking (cm8)

 

CM1 – PRINCIPAL OF NUTRITION AND HEALTH

CM2 – REPERTOIRE OF SAVOURY DISHES

CM3 – FEED THEMSELVES

CM4 – HEALTHY AND VARIED DIET

CM5 – SOURCE

CM6 – SEASONALITY

CM7 - CHARACTERISTICS

CM8 –BROAD RANGE

BTEC Level 2 First in Hospitality

 

Course Highlights

 

This course places the focus on student initiative and enterprise, with all students contributing to planning, preparing and promoting a number of exciting Catering and Hospitality functions. Students will explore current trends in the hospitality industry and will use them alongside their new found skills to ensure that the functions are modern and trendy.

 

Course Overview

 

Students will gain a broad knowledge in a range of different aspects of Hospitality via practical work both in the restaurant and the kitchen. This includes Food Safety; Food and Beverage service; Food enterprise and marketing will give an insight to the business of planning a function along with cooking for these. This course covers the knowledge that you will need to serve food and drinks and demonstrate excellent customer care. You should be a good team player and have good personal presentation. Learn as part of a team as you develop your hospitality and customer service abilities. Improve your skills through first-hand experience and work related activities.

 

 

 

 

10

Term 1

Knife skills

Kitchen Uniform

Health and Safety

Food Contamination

Types of establishments

Term 2

Styles of food service

Kitchen Brigades

Nutrition

Menu Planning

Types of menu

Research for controlled assessment task 1

Term 3

Preparation for task 1 practical section

Practical Exam

 

 

11

Term 1

Convenience products

Specialist Equipment

Modern food systems

Environmental considerations

Nutrition for specific groups of people

Food allergies

Multicultural influences

Term 2

Research for task 2 of controlled assessment

Kitchen design

Record Keeping

Preparations of task 2 controlled assessment

Practical exam

Term 3

Revision exercises

Prepare Candidates for examinations

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