3.4 11 YEAR NEA Practical Exam 3.4 KS4 – Hospitality and Catering LO4 Revision KS4 – Hospitality and Catering 2.3.3 Food safety practices 3.4 10 YEAR 3.4 9 YEAR Year10 a range of savoury and sweet dish will be produced along side theory 2.3 The skills and techniques 2.4 Evaluating cooking skill Exam Assessment Unit 2 3.4 2.1.2 How cooking methods can impact on nutritional value 2.2.2 How to plan production 2.2.1 Factors affecting menu planning 2.3.2 Presentation techniques Food Safety Culinary Skills Healthy Eating Commodities Balanced Diet Nutrition Food Poisoning Culinary skills Food Choice Health and Safety within the kitchen and food. Health and Safety Risk Assessment The ‘4’ C’s Bacteria and Hygiene Eat Well guide and nutrition Sensory Analysis Using the hob Safe storage food Knife Skills Food Allergies Portion Control Special Diets and religion Year 7 - 9 a range of savoury and sweet dish will be produced along side theory In Year 7 learners will develop basic understanding of nutrition, food safety and culinary skills. In Year 8 learners will develop confidence of cooking a range of dishes and make informed decisions about food choice. Macronutrients Food poisoning Food Bacteria Food Labelling Fairtrade : ethics Micronutrients Accident Prevention Diet and lifestyle Vegetarians Food choice (diet analysis) Seasonal foods/food miles (recap) Healthy Eating –Recap eat well guide and nutrition Food safety in the kitchen (recap) Food choice KS3 – Catering 3.4 8 YEAR 3.4 7 YEAR Food and Temperature KS3 Catering Unit 1 Unit 1 WJEC - Hospitality
Post 16 Destinations Chef Ready 3Rs Weighing and Measuring Chef Ready (recap) KS3 – Catering Food Safety and Diet Consumer Awareness and Food Choices Preventing cross contamination Environmental considerations Nutritional value of food in the body. Time Management Recipe modification 2.2 Menu planning Unit 1 2.1.1 Understanding the importance of nutrition 2.1 The importance of nutrition 2.3.1 How to prepare and make dishes 2.4.1 Reviewing of dishes 2.4.2 Reviewing own performance 1.1 Hospitality and catering provision 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 How hospitality and catering provisions operate 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 Health and safety in hospitality and catering 1.3.1 Health and safety in hospitality and catering provision 1.3.2 Food safety 1.4 Food safety in hospitality and catering 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)
& Catering My Learning Journey
3.4 11 YEAR NEA Practical Exam 3.4 KS4 – Hospitality and Catering LO3 LO4 KS4 – Hospitality and Catering 3.4 10 YEAR Year10 a range of savoury and sweet dish will be produced along side theory Exam Assessment Unit 2 3.4 Unit 1 WJEC - Hospitality & Catering
Unit 1 1.4 Food safety in hospitality and catering 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) 1.3 Health and safety in hospitality and catering 1.3.1 Health and safety in hospitality and catering provision 1.3.2 Food safety 1.2 How hospitality and catering provisions operate 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 1.1 Hospitality and catering provision 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 2.3 The skills and techniques 2.4 Evaluating cooking skill 2.4.2 Reviewing own performance 2.4.1 Reviewing of dishes 2.3.3 Food safety practices 2.3.2 Presentation techniques 2.3.1 How to prepare and make dishes 2.2 Menu planning 2.2.2 How to plan production 2.2.1 Factors affecting menu planning 2.1.1 Understanding the importance of nutrition 2.1 The importance of nutrition 2.1.2 How cooking methods can impact on nutritional value
My KS4 Learning Journey
