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Subject: Hospitality and Catering. YEAR 9
Year 9 Autumn 1 Autumn 2 Spring 1 Complete LO2
Spring 2 Summer 1 Summer 2
Theme if applicable
Unit 2 LO1 Unit 2 LO2 Unit 1 LO4 Unit 2 LO3
Unit 1 LO4 Unit 2 LO3
Unit 1 LO4 Unit 2 LO1 LO2U
Unit 1 LO3 LO4
Key skills and concepts
• Understanding the importance of nutrition.
• Use of a range
of commodities meat, fish, eggs, poultry, dairy, vegetarian alternatives.
• Understanding menu planning and special diets.
• Use of a range of commodities meat, fish, eggs, poultry, dairy, vegetarian alternatives.
Complete Lo2 LO2.3 Explain how dishes on a menu meet customer needs
• Know how food can cause ill health. Food poisoning symptoms.
• Types and
sources of food poisoning
• Role of Environmental Health Office.
• Developing and improving practical skills
• Safety in the workplace. Responsibilities of employers and employee’s.
• Meat and cheese as commodities.
Application of skills and concepts
AC1.1 describe functions of nutrients in the human bodyAC1.3 explain characteristics of unsatisfactory nutritional intake
AC1.2 compare nutritional needs of specific groups
AC1.4 explain how cooking methods impact on nutritional value.•
AC4.4 describe common types of food poisoning Common types Campolybactor Salmonella E-coli Clostridium perfringents Listeria Bacillius cereus Staphylococcus aureus
Food induced ill health Intolerances Allergies Food poisoning. AC4.2 describe the role and responsibilities of the Environmental Health Officer (EHO) Role
AC3.1 describe personal safety responsibilities in the workplace Responsibilities Of employees Of employers In relation to Health and Safety at Work Act Reporting of Injuries, Diseases and
Subject: Hospitality and Catering. YEAR 9
AC4.5 describe the symptoms of food induced ill health
Enforcing environmental health laws Responsibilities Inspecting business for food safety standards Follow up complaints Follow up outbreaks of food poisoning Collecting samples for testing Giving evidence in prosecutions Maintaining evidence Submitting reports AC4.3 describe food safety Legislation • How to produce a dovetailed time plan.
Dangerous Occurrences Regulations (RIDDOR) Control of Substances Hazardous to Health Regulations (COSHH) Manual Handling Operations Regulations Personal Protective Equipment at Work Regulations (PPER) AC3.2 identify risks to personal safety in hospitality and catering Risks To health To security Level of risk (low, medium, high) in relation to employers, employees, suppliers and customers AC3.3 recommend personal safety control measures for hospitality and catering provision..
Subject: Hospitality and Catering. YEAR 9
Prior knowledge revisited
Eatwell plate Macro and Micro nutrients Safety and hygiene in practical lessons. High risk foods Cross contamination. Self-management and classroom procedures for practical lessons. Use of food commodities. Cooker management.
Food for special diets. Self-management and classroom procedures for practical lessons. Use of food commodities. Cooker management.
Use of the cooker. Health and safety in the kitchen.
Bacterial growth and Food poisoning. Self-management and classroom procedures for practical lessons. Use of food commodities. Cooker management.
Bacterial growth and Food poisoning. Self-management and classroom procedures for practical lessons. Use of food commodities. Cooker management.
Health and safety in the kitchen. Following time plans. Food hygiene.
SEN consideration
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Stretch and challenge
Stretch and challenge questions from folder. Exam questions. Recipe adaptations.
Stretch and challenge questions from folder. Exam questions. Recipe adaptations.
Stretch and challenge questions from folder. Exam questions. Recipe adaptations.
Stretch and challenge questions from folder. Exam questions. Recipe adaptations.
Stretch and challenge questions from folder. Exam questions. Recipe adaptations.
Stretch and challenge questions from folder. Exam questions. Recipe adaptations.
Engagement of groups of learners (Boys/PP/LAC)
Practical work Videos Discussions Mix up sheets for planning practical’s. Dovetailed timeplans.
Practical work Videos Discussions Mix up sheets for planning practical’s. Dovetailed timeplans.
Practical work Videos Discussions Mix up sheets for planning practical’s. Dovetailed timeplans.
Practical work Videos Discussions Mix up sheets for planning practical’s. Dovetailed timeplans.
Practical work Videos Discussions Mix up sheets for planning practical’s. Dovetailed timeplans.
Practical work Videos Discussions Mix up sheets for planning practical’s. Dovetailed timeplans.
Communication Reading, writing and oracy.
English: Reading- Recipes and instructions
English: Reading- Recipes and instructions
English: Reading- Recipes and instructions
English: Reading- Recipes and instructions
English: Reading- Recipes and instructions
English: Reading- Recipes and instructions
Subject: Hospitality and Catering. YEAR 9
Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :
Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :
Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :
Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :
Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their
Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :
Subject: Hospitality and Catering. YEAR 9
Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering
Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening
Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening
Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations,
writing and selecting the appropriate form; Consideration will be given to :
Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer
Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening
Subject: Hospitality and Catering. YEAR 9
questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.
(to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.
(to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.
suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.
assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.
(to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.
Numeracy Number Pupils to weigh, measure and estimate ingredients accurately.
Number Pupils to weigh, measure and estimate ingredients accurately.
Number Pupils to weigh, measure and estimate ingredients accurately.
Ratio - portion..
Number Pupils to weigh, measure and estimate ingredients accurately.
Ratio - portion.
Number Pupils to weigh, measure and estimate ingredients accurately.
Ratio - portion.
Number Pupils to weigh, measure and estimate ingredients accurately.
Subject: Hospitality and Catering. YEAR 9
Ratio - portion. Control of oven temperatures.
Timing length of cooking.
Costing recipes
Adapting and scaling up or down recipes.
Considering portion sizes and shapes for decoration
Ratio - portion. Control of oven temperatures.
Timing length of cooking.
Costing recipes
Adapting and scaling up or down recipes.
Considering portion sizes and shapes for decoration
Control of oven temperatures.
Timing length of cooking.
Costing recipes
Adapting and scaling up or down recipes.
Considering portion sizes and shapes for decoration
Control of oven temperatures.
Timing length of cooking.
Costing recipes
Adapting and scaling up or down recipes.
Considering portion sizes and shapes for decoration
Control of oven temperatures.
Timing length of cooking.
Costing recipes
Adapting and scaling up or down recipes.
Considering portion sizes shapes for decoration
Ratio - portion. Control of oven temperatures.
Timing length of cooking.
Costing recipes
Adapting and scaling up or down recipes.
Considering portion sizes and shapes for decoration
Assessment Baseline assessment End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work.
End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work.
End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work.
End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work.
End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work.
End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work.
Homework tasks / SKO
• Revision from Knowledge Organisers
• Ingredients • Research
Tasks • Worksheets/Pr
actical
• Revision from Knowledge Organisers
• Ingredients • Research Tasks • Worksheets/Pra
ctical evaluation sheets.
• Revision from Knowledge Organisers
• Ingredients • Research Tasks
Worksheets/Practical evaluation sheets.
• Revision from Knowledge Organisers
• Ingredients • Research
Tasks Worksheets/Practical evaluation sheets.
• Revision from Knowledge Organisers
• Ingredients • Research
Tasks • Worksheets/
Practical
• Revision from Knowledge Organisers
• Ingredients • Research Tasks • Worksheets/Pra
ctical evaluation sheets.
Subject: Hospitality and Catering. YEAR 9
evaluation sheets.
evaluation sheets.
Broadening Horizons EG. SMSC/BV, Cultural opportunities, Careers, Speakers, Shows, Experiments, Investigations, Clubs, Visits
Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural recipe adaptations. Careers in the food industry.
Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural recipe adaptations. Careers in the food industry.
Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural recipe adaptations. Careers in the food industry.
Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural recipe adaptations. Careers in the food industry.
Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural recipe adaptations. Careers in the food industry.
Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural recipe adaptations. Careers in the food industry.
Lo1Subject: Hospitality and Catering
Year 10 Autumn 1 Autumn 2 Spring 1 Spring 2 Summer 1 Summer 2
Theme if applicable
LO1
LO1 Complete LO2
LO2 Mock Assignment Unit 2
Completion of mock assignment Revision
Revision of all areas for external exam. Time built in for mock exams and work experience week
Key skills and concepts
LO1 Understand the environment in which hospitality and catering providers operate
LO1 Understand working conditions. Legislation protecting workers Factors effecting success LO2 Understand how hospitality and catering provisions operate
LO2 Understand how hospitality and catering provisions operate
LO1 Understand the importance of nutrition in planning menus LO2 Understand menu planning LO3 Be able to cook dishes
Assessed practical’s for mock assignment. Revision for LO3 and LO4
Revision for LO1 and LO2. Completion of any unfinished units of work . LO5 Proposal for business.
Application of skills and concepts
AC1.1 describe the structure of the
LO1 AC1.3 describe working conditions of
AC2.2 describe the operation of front of house
1ST MOCK ASSIGNMENT Prescot Cafe was a catering venue that received lots of negative
Use of past exam exam questions and papers.
Use of past exam exam questions and papers.
hospitality and catering industry AC1.2 analyse job requirements within the hospitality and catering industry AC1.4 explain factors affecting the success of hospitality and catering providers
different job roles across the hospitality and catering industry LO2 AC2.1 describe the operation of the kitchen
AC2.3 explain how hospitality and catering provision meet customer requirements
reviews due to their poor hygiene and food safety record. The old café mainly served burgers, kebabs and other similar food for takeaway. Their standards fell and a number of their customers reported that they had had food poisoning from the food served. Environmental Health visited on a number of occasions, but they were eventually forced to close down The Cafe. New management have acquired the premises and the New Prescot Coffee shop is due to open soon. The area of town where the café is located is mainly populated by families with young children and elderly residents of the nearby housing estate. The new owners want to make sure that they follow all the food safety rules so they are successful. The new café will be open from 11am to 7pm. There will be 5 members of staff running the café. There are also plans to employ an apprentice. There will be a manager, a cook and three catering assistants who will cook and share front of house duty.
Games Videos. Walk and talk mock exams.
Games Videos. Walk and talk mock exams.
You have been hired as one of the catering assistants and have been told that one of your first duties will be to propose 4 skilled dishes that could be served in the café. Plan and cook two of them so that the apprentice can make them in future.
Prior knowledge revisited
Own knowledge of providers in the local area.
Management of own work when cooking in the food room.
Nutrition and special diets in year 9. Knowledge of skill levels from prior practical lessons.
Nutrition and special diets in year 9. Knowledge of skill levels from prior practical lessons.
Year 9 Food hygiene and health and safety at work.
The hospitality and catering industry providers. The operation of the catering industry
SEN consideration
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Stretch and challenge
Stretch and challenge questions from folder. Exam questions. Recipe adaptations.
Stretch and challenge questions from folder. Exam questions. Recipe adaptations.
Stretch and challenge questions from folder. Exam questions. Recipe adaptations.
Stretch and challenge questions from folder. Exam questions. Recipe adaptations.
Stretch and challenge questions from folder. Exam questions. Recipe adaptations.
Stretch and challenge questions from folder. Exam questions. Recipe adaptations.
Engagement of groups of
Practical work Videos Discussions
Practical work Videos Discussions
Practical work Videos Discussions
Practical work Videos Discussions
Practical work Videos Discussions
Practical work Videos Discussions
learners (Boys/PP/LAC)
Mix up sheets for planning practical’s. Dovetailed timeplans.
Mix up sheets for planning practical’s. Dovetailed timeplans.
Mix up sheets for planning practical’s. Dovetailed timeplans.
Mix up sheets for planning practical’s. Dovetailed timeplans.
Mix up sheets for planning practical’s. Dovetailed timeplans.
Mix up sheets for planning practical’s. Dovetailed timeplans.
Communication Reading, writing and oracy.
English: Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail;
English: Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific
English: Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail;
English: Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific
English: Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any
English: Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific
applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :
Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion;
vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :
Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point;
applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :
Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including
vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :
Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point;
necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :
Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through:
vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :
Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point;
giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words.
. Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.
classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key
. Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.
using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to teacher’s
. Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.
Evaluations and reviews.
words. Evaluations and reviews.
instructions, questions). Subject specific language – key words. Evaluations and reviews.
Numeracy Number
Pupils to weigh, measure and estimate ingredients accurately.
Ratio - portion. Control of oven temperatures.
Timing length of cooking.
Costing recipes
Adapting and scaling up or down recipes.
Number Pupils to weigh, measure and estimate ingredients accurately.
Ratio - portion. Control of oven temperatures.
Timing length of cooking.
Costing recipes
Adapting and scaling up or down recipes.
Number Pupils to weigh, measure and estimate ingredients accurately.
Ratio - portion..
Control of oven temperatures.
Timing length of cooking.
Costing recipes
Adapting and scaling up or down recipes.
Number Pupils to weigh, measure and estimate ingredients accurately.
Ratio - portion.
Control of oven temperatures.
Timing length of cooking.
Costing recipes
Adapting and scaling up or down recipes.
Number Pupils to weigh, measure and estimate ingredients accurately.
Ratio - portion.
Control of oven temperatures.
Timing length of cooking.
Costing recipes
Adapting and scaling up or down recipes.
Number Pupils to weigh, measure and estimate ingredients accurately.
Ratio - portion. Control of oven temperatures.
Timing length of cooking.
Costing recipes
Adapting and scaling up or down recipes.
Considering portion sizes and shapes for decoration
Considering portion sizes and shapes for decoration
Considering portion sizes and shapes for decoration
Considering portion sizes and shapes for decoration
Considering portion sizes shapes for decoration
Considering portion sizes and shapes for decoration
Assessment assessments
Practical outcomes assessed each lesson. Peer assessment of practical work.
End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work.
End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work.
End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work.
End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work.
End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work. Pupils entered for external exam
Homework tasks / SKO
• Revision from Knowledge Organisers
• Ingredients • Research
Tasks • Worksheets
/Practical evaluation sheets.
• Revision from Knowledge Organisers
• Ingredients • Research
Tasks • Worksheets/
Practical evaluation sheets.
• Revision from Knowledge Organisers
• Ingredients • Research
Tasks Worksheets/Practical evaluation sheets.
• Revision from Knowledge Organisers
• Ingredients • Research
Tasks Worksheets/Practical evaluation sheets.
• Revision from Knowledge Organisers
• Ingredients
• Research Tasks
• Worksheets/Practical evaluation sheets.
• Revision from Knowledge Organisers
• Ingredients • Research
Tasks • Worksheets/
Practical evaluation sheets.
Broadening Horizons
Health and well-being, Stay safe;
Health and well-being, Stay safe;
Health and well-being, Stay safe;
Health and well-being, Stay safe;
Health and well-being, Stay safe;
Health and well-being, Stay safe;
EG. SMSC/BV, Cultural opportunities, Careers, Speakers, Shows, Experiments, Investigations, Clubs, Visits
Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural recipe adaptations. Careers in the food industry.
Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural recipe adaptations. Careers in the food industry.
Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural recipe adaptations. Careers in the food industry.
Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural recipe adaptations. Careers in the food industry.
Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural recipe adaptations. Careers in the food industry.
Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural recipe adaptations. Careers in the food industry.
Subject: Year 11 Hospitality and Catering
Autumn 1 Autumn 2 Spring 1 Spring 2 Summer 1 Summer 2
Theme if applicable
Unit 2 – 2.1 2.2, 2.3,2.4
Unit 2 – preparation for controlled task
Unit 2 – Controlled task
Key skills and concepts
• Improving high skilled practical skills.
• Environmental issues.
• Revise special diets and menu planning in preparation for the controlled task.
• Timed practical lessons.
• Research for controlled task.
• Revision of nutrition, cooking methods, note taking in own words
• Skills of staff. • Provision and
location of establishments.
• Controlled assessment.
• Practical exam
• Catch up practical exams and controlled task.
• Revision for final exam.
• External final exam.
Application of skills and concepts
AC2.1 explain factors to consider when proposing dishes for menus. AC2.2 explain how dishes on a menu address environmental issues AC2.3 explain how menu dishes meet customer needs. AC2.4 plan production of dishes for a menu
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 technique. AC3.5 use food safety practices
Pupils will put all prior learning from years 9, 10 and 11 into practice to answer the exam board brief and prepare, cook and serve two high skilled dishes plus side dishes in controlled conditions.
Using prior learning to revise and complete, past papers and revision activities in preparation for final examination.
Using prior learning to revise and complete, past papers and revision activities in preparation for final examination.
Pupils sit exam.
Subject: Year 11 Hospitality and Catering
Prior knowledge revisited
Nutrition Special diets. Cooking methods. Reuse, reduce, recycle. Practical skills and revisit recipes
Nutrition Special diets. Cooking methods. Reuse, reduce, recycle. Practical skills and revisit recipes. Health and safety
Nutrition Special diets. Cooking methods. Reuse, reduce, recycle. Practical skills and revisit recipes Dovetailed time plans. Health and safety. Portion control.
LO1 Hospitality and catering industry. LO2 How Hospitality and catering establishments operate
LO3 Health and safety at work. LO4 Hygiene and food safety.
SEN consideration
Working memory needs to be considered Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.
Stretch and challenge
Stretch and challenge questions from folder. Exam questions linked to topic.
Stretch and challenge questions from folder. Exam questions linked to topic.
Stretch and challenge questions from folder. Exam questions linked to topic.
Stretch and challenge questions from folder. Exam questions linked to topic.
Stretch and challenge questions from folder. Exam questions linked to topic.
Engagement of groups of learners (Boys/PP/LAC)
Practical work Videos Discussions Mix up sheets for planning practical’s. Dovetailed timeplans.
Practical work Videos Discussions Mix up sheets for planning practical’s. Dovetailed timeplans.
Practical work Videos Discussions Mix up sheets for planning practical’s. Dovetailed timeplans.
Practical work Videos Discussions Mix up sheets for planning practical’s. Dovetailed timeplans.
Practical work Videos Discussions Mix up sheets for planning practical’s. Dovetailed timeplans.
Communication Reading, writing and oracy.
English: English: English: English: English:
Subject: Year 11 Hospitality and Catering
Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively. Summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :
Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively,find information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :
Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form;
Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form;
Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary,
Subject: Year 11 Hospitality and Catering
Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively when discussing work and peer assessing, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering
Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to
Consideration will be given to : Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering
Consideration will be given to : Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations,
grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to : Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working
Subject: Year 11 Hospitality and Catering
questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.
teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.
questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.
suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.
with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.
Numeracy Number Pupils to weigh, measure and estimate ingredients accurately. Ratio - portion. Control of oven temperatures.
Number Pupils to weigh, measure and estimate ingredients accurately. Ratio - portion. Control of oven temperatures. Timing length of cooking.
Number Pupils to weigh, measure and estimate ingredients accurately. Ratio - portion.. Control of oven temperatures. Timing length of cooking.
Number Pupils to weigh, measure and estimate ingredients accurately. Ratio - portion. Control of oven temperatures.
Number Pupils to weigh, measure and estimate ingredients accurately. Ratio - portion. Control of oven temperatures.
Subject: Year 11 Hospitality and Catering
Timing length of cooking. Adapting and scaling up or down recipes. Considering portion sizes and shapes for decoration
Adapting and scaling up or down recipes. Considering portion sizes and shapes for decoration
Adapting and scaling up or down recipes. Considering portion sizes and shapes for decoration
Timing length of cooking. Adapting and scaling up or down recipes. Considering portion sizes and shapes for decoration
Timing length of cooking. Adapting and scaling up or down recipes. Considering portion sizes shapes for decoration
Assessment Baseline assessment End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work.
Mock examination- past exam paper. Summer 2018 Practical outcomes assessed each lesson. Peer assessment of practical work.
Controlled Assessment – Teacher marked. 9 hours
Mock exam paper Summer 2019 Practical outcomes assessed each lesson. Peer assessment of practical work.
Walk and talk past exam papers.
FINAL EXTERNAL EXAM
Homework tasks / SKO
• Revision from Knowledge Organisers
• Ingredients • Research
Tasks • Worksheets/Pr
actical evaluation sheets.
• Revision from Knowledge Organisers
• Ingredients • Research Tasks • Worksheets/Pra
ctical evaluation sheets.
• Revision from Knowledge Organisers
• Ingredients • Research Tasks
Worksheets.
• Revision from Knowledge Organisers
Worksheets/Practical evaluation sheets. Exam questions
• Revision from Knowledge Organisers
Worksheets/Practical evaluation sheets.
Exam questions
Broadening Horizons EG. SMSC/BV, Cultural opportunities, Careers, Speakers, Shows, Experiments, Investigations, Clubs, Visits
Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic
Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural
Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural
Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic
Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic
Subject: Year 11 Hospitality and Catering
well-being, Cultural recipe adaptations. Careers in the food industry.
recipe adaptations. Careers in the food industry.
recipe adaptations. Careers in the food industry.
well-being, Cultural recipe adaptations. Careers in the food industry.
well-being, Cultural recipe adaptations. Careers in the food industry.
Year 9.pdfYear 10.pdfYear 11.pdf
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