@TeamFHES - 19/11/2024Congratulations to Y10 3D Design students for coming second in the QinetiQ powerboat competition with the boat they built and raced. pic.twitter.com/CPcZkSQLuCSubject Information - Hospitality and Catering
VISION / AIM
At FHES we follow the WJEC/Eduqas Level 1/2 Vocational Award in Hospitality and Catering.
The Vocational Award in Hospitality and Catering has been designed to support learners in schools who want to learn about this vocational sector and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study. This further study would provide learners with the opportunity to develop a range of specialist and general skills that would support their progression to employment
Please find below a brief overview of the course:
Unit 1 - The Hospitality and Catering Industry
Enables learners to gain and develop comprehensive knowledge and understanding of the hospitality and catering industry including provision, health and safety, and food safety.
Exam 40% - In this topic learners will gain knowledge and understanding of the following areas:
- Hospitality and catering providers.
- Working in the hospitality and catering industry.
- Working conditions in the hospitality and catering industry.
- Contributing factors to the success of hospitality and catering provision.
Unit 2 - Hospitality and Catering in Action
Enables learners to develop and apply knowledge and understanding of the importance of nutrition and how to plan nutritious menus. They will learn the skills needed to prepare, cook and present dishes. They will also learn how to review their work effectively.
NEA folder and 3.5 hour practical exam - 60%.
In this topic learners will gain knowledge and understanding of the following areas:
- The operation of the front and back of house.
- Customer requirements in hospitality and catering.
- Hospitality and catering provision to meet specific requirements.
Resources and support materials can be found on FHES Google Classrooms.
Further information can be requested from Mrs C Jeffery, Head of Department, cjeffery@fhes.org.uk or from Mrs E Aitchison, Lead Teacher, eaitchison@fhes.org.uk.
CURRICULUM OVERVIEW
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Hospitality and Catering – 8 Week Rotation |
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Year 7 |
Healthy and Wholesome Practical lessons include: Fruit salad, bread rolls, savoury scones, chow mein, soup, layered salad and apple crumble. Basic skills which they will use throughout Key Stage 3. These involve: Food hygiene and safety in the kitchen. Practical cooking skills. Knife skills. Safe use of the hob and oven. Weighing and measuring ingredients. |
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Year 8 |
Multicultural/World Foods Practical lessons include: Chicken fajitas, chickpea and lentil dhal with naan bread, beef burger, chicken and leek pie, sweet and sour rice, spaghetti bolognese and garlic bread. Pupils continue to build on skills covered in Year 7 with a stronger emphasis on adapting recipes and producing a range of savoury and sweet dishes to a good standard. The key concepts covered in Year 8 are: Diet and nutrition. Special diets. Adapting an existing recipe. Practical cooking skills. Functions of ingredients. |
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Year 9 |
Family Favourites Practical lessons include: Puff pastry pigs in blankets, profiteroles, pasta tagliatelle, fish cakes (filleting), chicken goujons (deboning), caramelised onion quiche. Pupils demonstrate the principles of food hygiene and safety in a range of situations. Demonstrate confidence and independence in a wide range of food skills and techniques. |
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Autumn Term |
Spring Term |
Summer Term |
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Year 10 Theory |
1.1 Hospitality and Catering Provision Hospitality and catering providers. Working in the Hospitality and Catering Industry. Working conditions in the Hospitality and Catering Industry. Contributing factors to the success of the Hospitality and Catering Industry. |
1.2 How Hospitality and Catering Providers operate The operation of front and back of house. Customer requirements in Hospitality and Catering. Hospitality and Catering provision to meet specific requirements. |
1.3 Health and Safety in Hospitality and Catering Health and safety in Hospitality and Catering provision. Food safety. 1.4 Food safety in Hospitality and Catering Food related causes of ill health. Symptoms and signs of food related ill health. |
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Year 10 Practical |
Pastry and Pasta: Recipes include: Apple pie, roasted veg flan, puff pastry pigs in blankets, chocolate eclairs. Spaghetti in tomato sauce, lasagne, leek and mushroom ravioli. |
Accompaniments and Complex Skills Recipes include: Dauphinoise potatoes, potato rostis, duchess potatoes, chips, salad and mayo, garlic bread, cabbage/bacon/onions, Vegetable soup, mini round vanilla cakes, tempered chocolate shapes. |
Bread and High Skill Dishes Recipes include: Arty focaccia, naan bread and dhal, wraps and fajita, pesto swirls, chelsea buns. Student choice recipes to include: Filleting fish, deboning chicken, poaching, blind baking, emulsifying. |
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Year 11 Theory
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2.1 The Importance of Nutrition Understanding the importance of nutrition. How cooking methods can impact on nutritional value. 2.2 Menu planning Factors affecting menu planning. How to plan production. MOCK NEA work. |
1.4 Food Safety in Hospitality and Catering Preventative control measures of food induced ill health The Environmental Health Officer (EHO) |
Revision: Exam style questions. |
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Year 11 Practical |
Individual Portioning Recipes include: Cottage pie, student choice for certain age groups (toddler, adult, teenager, elderly), MOCK practical exam.
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NEA write up and practical exams. 3x trial lessons for final dishes. |
No cooking - revision - long and short answer questions. |
KEY SKILLS
WJEC/Eduqas LEVEL 1/2 VOCATIONAL AWARD IN HOSPITALITY AND CATERING
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Exam Board |
WJEC/Eduqas Level 1/2 Vocational Award in Hospitality and Catering |
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Unit 1: |
The Hospitality and Catering Industry Written examination: 1 hour 20 minutes. 40% of qualification. 80 marks Questions requiring short and extended answers, based around applied situations. Learners will be required to use stimulus material to respond to questions. |
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Unit 2: |
Hospitality and Catering in Action Controlled assessment: approximately 12 hours 60% of qualification 120 marks An assignment brief will be provided by WJEC each year which will include a scenario and several tasks. |
