Hospitality and Culinary
Planner 2017
Term 1 | W1 | W2 | W3 | W4 | W5 | W6 | W7 | W8 | W9 | W10 | W11 |
Dates | Jan 30 – Feb 3 | Feb 6 – Feb 10 | Feb 13 - Feb 17 | Feb 20 – Feb 24 | Feb 27 – Mar 3 | Mar 6 - Mar 10 | Mar 13 - Mar 17 | Mar 20 - Mar 24 | Mar 27 – Mar 31 | Apr 3 – Apr 7 | Apr 10 – Apr 14 |
Content | US167- Theory & Practical US13285- Handle and maintain knives in a commercial kitchen | US 17285 - Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision | US167 & US13285 assessment | ||||||||
Other | Course over-view Kitchen Safety tool kit Basic Food safety demonstration | Practical Fries - Maintain effective personal hygiene when working with food in a food business under supervision. Practical Garlic Mayo Practical Pattie Prep | Theory Practical Fries/garlic Mayo Practical Pattie Prep | - Prevent cross contamination in a food business under supervision Practical-knife skills Soup( skills demo) Practical Soup Prep Practical Assessment under exam condition (All three components ) | 167- Practical Assessment under exam condition (All three components ) - Measure, record, and act on temperature of high risk food in a food business under supervision. | Intro Art of coffee Parts of coffee machine Basic Skills & Safety Common faults with espresso and milk | Common faults with espresso and milk recipes & skills required for any 3 Espresso at a given time – 10 mins Recipes & skills required for any 3 Espresso at a given time – 10 mins | Skills Practice prepare espresso beverages under supervision Intro to theory assessment one
Skills Practice | Skills Practice Costumer care skills | Skills Practice Skills Practice | Practical Assessment at school: Will be integrated as part of catering for Oscar evening for staff Dinner. |
Term 2 | W1 | W2 | W3 | W4 | W5 | W6 | W7 | W8 | W9 | W10 |
Dates | May 1 – May 5 | May 8 – May 12 | May 15 – May 19 | May 22 – May 26 | May 29 – Jun 2 | Jun 5 – Jun 9 | Jun 12 – Jun 16 | Jun 19 – June 23 | Jun 26 – Jun 30 | July 3 – July 7 |
Content | US 17285 - Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision | US13272 - Cook food items by baking US13271 - Cook food items by frying | ||||||||
Other | Skills Practice - customer service Coffee sales: staff | Theory Assessment at school | Practical Assessment at school: integrated with Careers Evening 2017 | Intro Prepare to fry food items appearance, smell, within expiry date, appearance and temperature of fat and/or oil. Prepared for frying in accordance with dish requirements | Skills/practical’s Fry and present food items. Focus – degree of cooking, appearance, Temp Garnishing, accompaniments, sauces, portion control | Practical’s | Prepare to bake food items Quality checks Expiry date, appearances Cooking temp Portion Bake and present food items
| Skills focus | Practical’s | Practical’s |
Term 3 | W1 | W2 | W3 | W4 | W5 | W6 | W7 | W8 | W9 | W10 |
Dates | July 24 – July 28 | July 31 – Aug 4 | Aug 7 – Aug 11 | Aug 14 – Aug 18 | Aug 21 – Aug 25 | Aug 28 – Sep 1 | Sep 4 – Sep 8 | Sep 11 – Sep 15 | Sep 18 – Sep 22 | Sep 25 – Sep 29 |
Content | US13272 US13271 Assessment week | US13276 - Cook food items by grilling US13278 - Cook food items by roasting | Assessment week US13276 US13278 | US13283 US13280 | ||||||
Assessment at school | Assessment at school | Intro Skills Prepare to grill food items Grill and present food items. | Practical’s | Practical’s | Prepare to roast food items. Roast and present food items. | Practical’s | Practical’s | Practical Assessment – integrated as part of Catering Sports awards evening | Intro: salads - Prepare and assemble salads for service - Finish and present salads for service | |
Other | Practical & theory focus: As per assessor/student workbook | |||||||||
Term 4 | W1 | W2 | W3 | W4 | W5 | W6 | W7 | W8 | W9 |
Dates | Oct 16 – Oct 20 | Oct 23 – Oct 27 | Oct 30 – Nov 3 | Nov 6 – Nov 10 | Nov 13 – Nov 17 | Nov 20 – Nov 24 | Nov 27 – Dec 1 | Dec 4 – Dec 8 | Dec 11 – Dec 2 |
Content | 13283 Prepare and present salads for service 13280 - Prepare fruit and vegetable cuts | US13283 US13280 Assessment week | |||||||
Practical focus area – appearances, smell, within expiry date -finishing’s - dressing, tossing, mixing | Practical Prepare and assemble sandwiches for service. Present sandwiches for service. | Practical focus area – appearances, smell, within expiry date - finishing’s | Practical Assessment – at school | ||||||
Other | |||||||||
Note: All practical assessments will be as per student/assessor workbook, until unless modified to suite the context.