Year 9 Options 2020 Food

Hodge Hill Girls’ School Curriculum Evening WJEC Vocational Award in Hospitality and Catering- level 1 -2

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WJEC Vocational Award in Hospitality and Catering- level 1 -2

Exam Board  WJEC What you will study  WJEC Level 1-2 Vocational Awards enable learners to gain knowledge, understanding and skills relating to a specific vocational sector. In addition to develop sector specific knowledge and understanding, these qualifications also support learners to develop the essential employability skills.  Initially this course will be studied as a Hospitality and Catering single award -Units 1 and 2 have a recommended study schedule:  Unit 1 = 48 guided learning hours  Unit 2= 72 guided learning hours

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WJEC Vocational Award in Hospitality and Catering- level 1 -2 Areas of study will include: • A range of hospitality and catering providers- how they operate to be successful • Nutrition and food safety principles • Food preparation skills • Problem solving skills • Planning within the industry • Job roles, employment opportunities and relevant training • Health, safety and hygiene and - The 4C’S

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WJEC Vocational Award in Hospitality and Catering- level 1 -2 This course will give pupils the opportunity to: 

Demonstrate effective and safe cooking skills by planning, preparing and cooking

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a variety of food commodities whilst using different cooking techniques and equipment

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Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks

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Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health

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Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices

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Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food

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Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes Hodge Hill Girls’ School

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WJEC Vocational Award in Hospitality and Catering- level 1 -2 In Year 10, within each term will include: A 2 week “refresher” period at the beginning of year 10, term 1, where a recap with learners the key principles of nutrition and good health / risk assessment / food hygiene and safety. Within the Hospitality and Catering Level 1 / 2 specification, Learner skills and knowledge developed at KS3 will enhance the key elements taught in Year 10. Prior learning at KS3 is paramount to ensure all aspects of this specification- The KS3 curriculum is structured to prepare learners for Hospitality and Catering course. 

Student learn how to use a range commodity-based product in theory and practical sessions

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General nutrition and diet theory and a linked practical (with associated written work in preparation for unit 2 assessment

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In year 10, after 24 weeks of teaching, the basics for each Commodity group will be covered.

In Year 11, building up on prior learning in Year 10 within each term, the time is allocated to both coursework task and examination revision.

The remainder of the year will be focusing on specific areas the learners will need to improve on. This could include practical skills, how to conduct and write up coursework project, exam question technique, planning diets, end of term tests etc. The Hospitality and Catering has one practical coursework project and one practical assessment, which account for 60% of the marks and a written exam for the remaining 40% of the marks.

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WJEC Vocational Award in Hospitality and Catering- level 1 -2 How the course is assessed  WJEC Level 1-2 Vocational Awards: are designed primarily for 14-16 year old learners in a school environment include an element of external assessment through either a written exam (unit 1) or controlled internal assignment (unit 2)- graded L1 Pass, L2 Pass, L2 Merit, L2 Distinction, L2 Distinction*. Both units are mandatory.  Initially this course will be studied as a Hospitality and Catering single award -Units 1 and 2 have a recommended study schedule:  Unit 1 = 48 guided learning hours - covers subject knowledge and final written exam  Unit 2= 72 guided learning hours- covers assignment and practical exam  See the next few slides for details of content of the curse

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Unit 2 TASKS

1. Propose four nutritional dishes to meet the needs of the brief.

Time 3 hours.

Resources Access to class notes; access to ICT software: access to Internet to research possible dishes.

Supervision You will be supervised throughout.

Collaboration Individual task .

Feedback You cannot be given feedback on the work you produce until it has been marked.

2. Plan for the production of two dishes that could be included on the menu.

Time 2 hours.

Resources Access to class notes; access to ICT software: no access to Internet .

Supervision You will be supervised throughout. Collaboration Individual task.

Feedback You cannot be given feedback on the work you produce until it has been marked.

3. Prepare, cook and present the two dishes that the apprentice will prepare and cook.

Time 4 hours.

Resources Access to class notes; access to plan produced for Task 1; access to materials and equipment required to prepare, cook and present planned dishes.

Supervision You will be supervised throughout.

Collaboration Individual task.

Feedback You cannot be given feedback on the work you produce until it has been marked.

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Unit 2 -Task 1 •

AC 1.1. Describe the functions of nutrients in the human body.

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AC 1.2. Compare nutritional needs of specific groups.

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AC1.3. Explain the characteristics of unsatisfactory nutritional intake.

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AC 1.4. Explain how cooking methods impact on nutritional value

AC1.1 Protein Fat Water Carbohydrates Vitamins Minerals Dietary HodgeFibre Hill Girls’ School

Functions of nutrients in the body

How does cooking affect food

Who needs what for their body?

TASK 1

How am I going to present this work?

AC1.2 Adult, child, pensioners Special diets Medical conditions Activity levels

What happens if you don’t eat a balanced diet?

What resources can I use?

AC1.3 Characteristics Visible non visible Nutritional deficiencies Nutritional excesses

AC1.4 Boiling, steaming, baking, grilling, stir fry, Roasting, poaching

Unit 2-TASK 2 Understand menu planning EXPLAIN

DESCRIBE

REMEMBER

AC2.1 Explain factors to consider when planning menus.

AC2.2Describe how dishes on the menu address environmental issues.

AC2.3Remember you will need to explain how menu dishes meet customer needs

AC2.1 Time of year, seasonality, commodities available, skills of staff, equipment available, time, service, costs, client, size.

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AC2.2 Preparation and cooking methods Ingredients, packaging Conservation of energy and water Reduce re-use recycle, sustainability

AC2.3 Customer needs Nutritional Cost Taste, smell, texture, colour

Unit 2 -Task 2 Plan for the production of dishes on a menu AC2.4  Plan  Your plan must be in sequence  You must include timing  Include: Mis en place, cooking, cooling, hot holding, completion and serving.  Think about presentation techniques  Include preparation and cooking of any accompaniments  Use as many skills as possible

The plan should include enough detail for someone else to be able to make the dishes in exactly the same way that you will.

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WJEC Vocational Award in Hospitality and Catering- level 1 -2  UNIT 2 – Task 3- practical cooking exam  Students prepare and cook 2 dishes etc. using a variety of different skills and techniques matching design brief criteria  Areas are marked on performance on the following areas:  AC3.1- use of techniques in preparation  AC3.2 –assure quality of commodities  AC3.3- use of techniques in cooking of commodities  AC3.4- complete dishes using presentation techniques  AC3.5- use food safety practices

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WJEC Vocational Award in Hospitality and Catering- level 1 -2

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WJEC Vocational Award in Hospitality and Catering- level 1 -2  This course supports progression onto access level 3 qualifications relevant to the hospitality and catering sector such as: 

Level 3 Diploma in Hospitality and Tourism Management.

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Level 3 Certificate in Hospitality and Catering principles (professional cookery).

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Level 3 Diploma in Hospitality, Supervision and Leadership principles  As well as onto employment which can range from receptionists, chefs, hotel and food technologists. These roles require further education and training through apprenticeships or further and higher education working within which could provide learners with the opportunity to develop a range of specialist and general skills that would support progression to employment.  https://www.wjec.co.uk/qualifications/hospitality-and-catering-level-1-2/#tab_overview

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WJEC Vocational Award in Hospitality and Catering- level 1 -2  Moving on upwards- UCB university offers professional chef training, baking and patisserie to culinary arts management, science and product development, the College of Food and Hospitality Management enjoys an international reputation for its outstanding college courses and university degrees, Hospitality Event Management to International Hospitality and Tourism Business Management.  UCB also offers students, from school-leavers to postgraduates, an array of first-class facilities, outstanding industry links and a commitment to helping them achieve their career goals. Apprenticeships are offered for students that want to work in the industry and get paid whilst they work towards getting qualified. https://www.ucb.ac.uk/about-us/schools/college-of-food-and-hospitality-management/ https://www.ucb.ac.uk/study/undergraduate/a-careerWhat next… Careers in the hospitality industry is a broad category of fields within the service industry that includes lodging, food and drink service, event planning, theme parks, and transportation. Also includes hotels, restaurants, and bars as well as managing business and is heavily linked to tourism industry. Food science/ manufacturing / development / dietarian/ nutritionist / food knowledge is essential in some other areas of the medical industry.

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