Autumn
Term 1

Autumn
Term 2

Spring
Term 1

Spring
Term 2

Summer
Term 1

Summer
Term 2

Year
10

LO1 - Understand the environment in which the hospitality and catering providers operate including job requirements. Practical skills - vegetable preparation, sauce making and piping using these skills to make whole dishes. 

LO1 -
Understand the environment in which the hospitality and catering providers operate  including working conditions and Factors affecting the success if provider. Practical skills - vegetable preparation, sauce making and piping using these skills to make whole dishes. 

L02 - Understand how hospitality and catering provision operates includes operations of the kitchen and front of house. Practical skills - Dough making, pasta and bread.

L03 - Understand how hospitality and catering provisions meets health and safety requirements.  Practical skills - Dough making, pastry. 

L04 -
Know how food can cause ill health. The role of the environmental health officer and food legislation.  Practical skills - using high risk food

L05 -
Be able to propose a hospitality
and catering provision to meet
specific requirements, review and recommend.  Practical skills - creating whole dishes which include accompaniments

Year
11