KS 4 eduqas Hospitality Catering Level 12 Award

KS 4 eduqas Hospitality & Catering Level 1/2 Award 2 year Snap. SOW: Years 10 and 11 FOCI: Year 10: Unit 2 – Controlled Assessment 60% of final grade. Combination of theory work and practical lessons once a week for practical skill development. Year 11: Unit 1 – The Hospitality & Catering Industry. 40% of final grade. RESOURCES: Textbook: Hospitality & Catering Level ½ Award Revision guide: Hospitality & Catering Level ½ Award Study & Revision Guide PPTs Equipment for practical lessons Recipes Skills: Practical skills include, but not limited to: Chopping, Blending, Shaping, Whisking, Blanching, Poaching, Steaming, Frying, Presentation. KEY TIMELINE: Year 10 Term 1: Health, Safety & Hygiene. CA: LO 1 Understand the importance of nutrition when planning menus Practical skill development Year 10 Term 2: CA: LO 2 Understand menu planning Practical skill development Year 10 Term 3: CA: LO 2: Understand menu planning. LO 3: Prepare, cook & present dishes (practical assessment) Introduction to the Hospitality & Catering Industry Year 11: Term 1, 2 and 3: The Hospitality & Catering Industry: LO 1: Understand the environment in which H&C providers operate LO 2: Understand how H&C provisions operate LO 3: Understand how H&C provision meets health & safety requirements. LO 4: Know how food can cause ill health LO 5: Be able to propose a H&C provision to meet specific requirements LITERACY: Key words and phrases SPAG EXTENDED WRITING: Unit 2 – Comparison of nutritional needs for specific groups. HEALTH & SAFETY: Aprons in practical work Hygiene rules Safety rules CLEAPSS Risk Assessments IMAGE GALLERY: NUMERACY: Measuring & weighing ingredients Time management Timings – planning Temperatures ASSESSMENT: Teacher assessment of practical and set tasks (CA grades cannot be disclosed to pupils as per CA rules) Generic • WWW/EBI • Link to assessment criteria • Peer & Self Assessment • Reflection time • Whole school literacy codes Commodities: Pupils will work with all or some of the following: Poultry, Meat, Fish, Eggs, Dairy products, Cereals, Vegetables, Fruits, Soya products. Link to spec: All work covers LO from the specification. 2020 - 2021 HOMEWORK: Research, making, practice writing all linked to specification Catch up sessions Revision Exam questions Ingredients for practical lessons