Understand the environment in which hospitality and catering providers operate
Understand how hospitality and catering provision operates
Understand how hospitality and catering provision meets health and safety requirements
Know how food can
cause ill health
Understand the importance of nutrition when planning menus
Understand menu planning
YEAR
10
YEAR
10
YEAR
10
YEAR
11
YEAR
11
YEAR
11
YEAR
10
Complete Y10 mock exams to get GCSE ready
Revise for and sit your Y11 mock exams.
Refine and perfect your revision techniques
Revise for and complete your exams
11
11
KS4 – Hospitality and Catering
| AC3.1 Use techniques in preparation of commodities | AC3.2 Assure quality of commodities to be used in food preparation | AC3.3 Use techniques in cooking of commodities | AC3.4 Complete dishes using presentation techniques | AC3.5 Use food safety practices | Be able to cook dishes |
1.1.1 Hospitality and catering providers
1.1.2 Working in the hospitality and catering industry
1.1.3 Working conditions in the hospitality and catering industry
1.1.4 Contributing factors to the success of hospitality and catering provision
1.2.1 The operation of the front and back of house
1.2.2 Customer requirements in hospitality and catering
1.2.3 Hospitality and catering provision to meet specific requirements
1.3.1 Health and safety in hospitality and catering provision
1.3.2 Food Safety
1.4.1 Food related causes of ill health
1.4.2 Symptoms and signs of food-induced ill health
1.4.3 Preventative control measures of food-induced ill health
1.4.4 The Environmental Health Officer (EHO)
2.1 The importance of nutrition
2.2 Menu planning
2.3 The skills and techniques of preparation, cooking and presentation of dishes
2.4 Evaluating cooking skills