Catering Curriculum 

Catering & Hospitality lessons will not only help you to build the skill set needed in the catering or hospitality industry. These lessons will also give you a fundamental life skill! 

Skills:

Basic understanding of Food Hygiene

Hospitality skills

How to effectively work in a team and the skills needed

Cooking & Baking

Knife skills

Customer service

Food service

Diet & Nutrition

Health & Safety

Food Safety

Budgeting and ordering

Employability skills

 

Potential career paths:

 

Chef 

Waitress

Baker

Catering Manager

Nutritionist

Admin

Receptionist

Events organiser

Hotel management

Restaurant manager

Menu Engineer

Food Critic

Food Teacher

Kitchen Porter

Nutritionist

Dietitian

Food scientist

 

It can be further studied at college and university or an apprenticeship within an industry provider.

INTENT

For students to receive training reflective of the Hospitality industry, understand the different sectors of the industry and develop skills that will benefit them in a personal and professional capacity.  The curriculum will;

• Provide them with opportunities to develop skills in a variety of hospitality sectors. Using the Level 1 course to build a foundation of basic good practice in terms of food hygiene and food service.  
• Give them an opportunity to work in a series of realistic working environments, developing their interpersonal skills, increasing their confidence and ability to communicate with people on all levels.
• Install an understanding of good hygiene practices, health and safety awareness and food legislation that is imperative when cooking professionally or for personal enjoyment.
• Allow students the opportunity to enjoy experimenting with food, presentation and recipe development. 
• Develops students’ confidence in their ability to communicate through customer service units and practical tasks.
• Encourages independent working practices by using the internet to identify hospitality outlets as well as sourcing ideas for recipes and menus.
• To introduce students to the working world, developing communication and listening skills and to raise their awareness of the importance of professionalism.
• To help students to understand the importance of healthy eating and identifying ingredients and nutritional information
• To help students budget and source affordable, sustainable and healthy options.

 

IMPLEMENTATION

Students participate in building their personal independent learning plan from resources incorporated in the schemes of work.  All food commodities, preparation methods and cooking methods are covered in order to give the student a broad understanding of food types and techniques.  This scheme of work is adaptable as students start at different times and have very different experience and abilities.  

Baseline testing assesses the students ability and prior knowledge of the subject and then a learning plan is built around this.  Each student is assessed continuously throughout the course and given verbal feedback after each task is completed.

Students are encouraged to work collaboratively as well as independently in order for them to understand the importance of cooking for others as well as the benefits of peer assessment.

Assessments and written work are both gauged according to the students ability whilst working within the parameters of the course.  Differentiation is used so that the student is both challenged but not intimidated by the outcomes and expectations of the course.  All tasks have a three tiered approach in order to support the individual student.

 

IMPACT

When students complete Catering we expect them to achieve;

Entry Level 3;

Be able to prepare simple dishes safely and hygienically.

Have a basic understanding of the Hospitality Industry and the services, job roles and outlets within it.

Have the ability to serve simple refreshments in a public setting.

Set up and clean down both a front of house and back of house service area.

 

Level 1 Award:

To prepare and cook multiple dishes taking into account presentation, the importance of time management and food hygiene standards.

Have the ability to prepare, cook and serve food in a public setting.

Be able to communicate with members of the public in a hospitality setting.

Oversee the set up and clean down both at front of house and back of house service area.

Understand the importance of healthy eating and the effect of food on the body.

 

Level 1 Certificate:

To have a good understanding of the hospitality industry, the job roles and opportunities for progression within it.

Be able to plan, budget and prepare a multiple course menu for two or more people.

Be able to set up and oversee a hospitality event for the public.

Cook independently to industry standard.

Understand the importance of healthy eating, the effect of food on the body and have a knowledge of a variety of lifestyle and health based diets.

Catering Curriculum 

Catering & Hospitality lessons will not only help you to build the skill set needed in the catering or hospitality industry. These lessons will also give you a fundamental life skill! 

Skills:

Basic understanding of Food Hygiene

Hospitality skills

How to effectively work in a team and the skills needed

Cooking & Baking

Knife skills

Customer service

Food service

Diet & Nutrition

Health & Safety

Food Safety

Budgeting and ordering

Employability skills

 

Potential career paths:

 

Chef 

Waitress

Baker

Catering Manager

Nutritionist

Admin

Receptionist

Events organiser

Hotel management

Restaurant manager

Menu Engineer

Food Critic

Food Teacher

Kitchen Porter

Nutritionist

Dietitian

Food scientist

 

It can be further studied at college and university or an apprenticeship within an industry provider.

INTENT

For students to receive training reflective of the Hospitality industry, understand the different sectors of the industry and develop skills that will benefit them in a personal and professional capacity.  The curriculum will;

• Provide them with opportunities to develop skills in a variety of hospitality sectors. Using the Level 1 course to build a foundation of basic good practice in terms of food hygiene and food service.  
• Give them an opportunity to work in a series of realistic working environments, developing their interpersonal skills, increasing their confidence and ability to communicate with people on all levels.
• Install an understanding of good hygiene practices, health and safety awareness and food legislation that is imperative when cooking professionally or for personal enjoyment.
• Allow students the opportunity to enjoy experimenting with food, presentation and recipe development. 
• Develops students’ confidence in their ability to communicate through customer service units and practical tasks.
• Encourages independent working practices by using the internet to identify hospitality outlets as well as sourcing ideas for recipes and menus.
• To introduce students to the working world, developing communication and listening skills and to raise their awareness of the importance of professionalism.
• To help students to understand the importance of healthy eating and identifying ingredients and nutritional information
• To help students budget and source affordable, sustainable and healthy options.

 

IMPLEMENTATION

Students participate in building their personal independent learning plan from resources incorporated in the schemes of work.  All food commodities, preparation methods and cooking methods are covered in order to give the student a broad understanding of food types and techniques.  This scheme of work is adaptable as students start at different times and have very different experience and abilities.  

Baseline testing assesses the students ability and prior knowledge of the subject and then a learning plan is built around this.  Each student is assessed continuously throughout the course and given verbal feedback after each task is completed.

Students are encouraged to work collaboratively as well as independently in order for them to understand the importance of cooking for others as well as the benefits of peer assessment.

Assessments and written work are both gauged according to the students ability whilst working within the parameters of the course.  Differentiation is used so that the student is both challenged but not intimidated by the outcomes and expectations of the course.  All tasks have a three tiered approach in order to support the individual student.

 

IMPACT

When students complete Catering we expect them to achieve;

Entry Level 3;

Be able to prepare simple dishes safely and hygienically.

Have a basic understanding of the Hospitality Industry and the services, job roles and outlets within it.

Have the ability to serve simple refreshments in a public setting.

Set up and clean down both a front of house and back of house service area.

 

Level 1 Award:

To prepare and cook multiple dishes taking into account presentation, the importance of time management and food hygiene standards.

Have the ability to prepare, cook and serve food in a public setting.

Be able to communicate with members of the public in a hospitality setting.

Oversee the set up and clean down both at front of house and back of house service area.

Understand the importance of healthy eating and the effect of food on the body.

 

Level 1 Certificate:

To have a good understanding of the hospitality industry, the job roles and opportunities for progression within it.

Be able to plan, budget and prepare a multiple course menu for two or more people.

Be able to set up and oversee a hospitality event for the public.

Cook independently to industry standard.

Understand the importance of healthy eating, the effect of food on the body and have a knowledge of a variety of lifestyle and health based diets.

Catering Curriculum 

Catering & Hospitality lessons will not only help you to build the skill set needed in the catering or hospitality industry. These lessons will also give you a fundamental life skill! 

Skills:

Basic understanding of Food Hygiene

Hospitality skills

How to effectively work in a team and the skills needed

Cooking & Baking

Knife skills

Customer service

Food service

Diet & Nutrition

Health & Safety

Food Safety

Budgeting and ordering

Employability skills

 

Potential career paths:

 

Chef 

Waitress

Baker

Catering Manager

Nutritionist

Admin

Receptionist

Events organiser

Hotel management

Restaurant manager

Menu Engineer

Food Critic

Food Teacher

Kitchen Porter

Nutritionist

Dietitian

Food scientist

 

It can be further studied at college and university or an apprenticeship within an industry provider.

INTENT

For students to receive training reflective of the Hospitality industry, understand the different sectors of the industry and develop skills that will benefit them in a personal and professional capacity.  The curriculum will;

• Provide them with opportunities to develop skills in a variety of hospitality sectors. Using the Level 1 course to build a foundation of basic good practice in terms of food hygiene and food service.  
• Give them an opportunity to work in a series of realistic working environments, developing their interpersonal skills, increasing their confidence and ability to communicate with people on all levels.
• Install an understanding of good hygiene practices, health and safety awareness and food legislation that is imperative when cooking professionally or for personal enjoyment.
• Allow students the opportunity to enjoy experimenting with food, presentation and recipe development. 
• Develops students’ confidence in their ability to communicate through customer service units and practical tasks.
• Encourages independent working practices by using the internet to identify hospitality outlets as well as sourcing ideas for recipes and menus.
• To introduce students to the working world, developing communication and listening skills and to raise their awareness of the importance of professionalism.
• To help students to understand the importance of healthy eating and identifying ingredients and nutritional information
• To help students budget and source affordable, sustainable and healthy options.

 

IMPLEMENTATION

Students participate in building their personal independent learning plan from resources incorporated in the schemes of work.  All food commodities, preparation methods and cooking methods are covered in order to give the student a broad understanding of food types and techniques.  This scheme of work is adaptable as students start at different times and have very different experience and abilities.  

Baseline testing assesses the students ability and prior knowledge of the subject and then a learning plan is built around this.  Each student is assessed continuously throughout the course and given verbal feedback after each task is completed.

Students are encouraged to work collaboratively as well as independently in order for them to understand the importance of cooking for others as well as the benefits of peer assessment.

Assessments and written work are both gauged according to the students ability whilst working within the parameters of the course.  Differentiation is used so that the student is both challenged but not intimidated by the outcomes and expectations of the course.  All tasks have a three tiered approach in order to support the individual student.

 

IMPACT

When students complete Catering we expect them to achieve;

Entry Level 3;

Be able to prepare simple dishes safely and hygienically.

Have a basic understanding of the Hospitality Industry and the services, job roles and outlets within it.

Have the ability to serve simple refreshments in a public setting.

Set up and clean down both a front of house and back of house service area.

 

Level 1 Award:

To prepare and cook multiple dishes taking into account presentation, the importance of time management and food hygiene standards.

Have the ability to prepare, cook and serve food in a public setting.

Be able to communicate with members of the public in a hospitality setting.

Oversee the set up and clean down both at front of house and back of house service area.

Understand the importance of healthy eating and the effect of food on the body.

 

Level 1 Certificate:

To have a good understanding of the hospitality industry, the job roles and opportunities for progression within it.

Be able to plan, budget and prepare a multiple course menu for two or more people.

Be able to set up and oversee a hospitality event for the public.

Cook independently to industry standard.

Understand the importance of healthy eating, the effect of food on the body and have a knowledge of a variety of lifestyle and health based diets.