Year 10 Technology – Hospitality and Catering

Curriculum Intents

Design and Technology at Philip Morant School allows students of all abilities to develop and demonstrate their creative flair, their ability to problem solve and build a range of practical skills within a range of subject disciplines. We create a climate where students are enthusiastic and have pride in their work. They will build on previous experiences and acquire new knowledge, skills and attributes applying these across a range of contexts. The subject will equip them with the necessary skills to meet their own and the needs of others in an ever changing and unpredictable world. They will be given the opportunity to consider how they design for tomorrow through new, emerging and digital technologies.

Why

Students will acquire and apply their knowledge and skills in a variety of contexts. We will provide opportunities to inquire, investigate, analyse, design, model and test; manufacture, review and evaluate. We will expose students to problems that need to be solved independently, allowing for a range of responses. We will continue to reflect and review our curriculum model on a regular basis to ensure that our students are prepared for future studies and careers.

Everything around us is designed, without the creative world we would never improve the way we live or interact with products. Design and Technology gives you the transferable skill set to be that designer with the potential to change and improve lives.

How

Students will develop empathy and understanding of people’s needs, wants and difficulties. They will experience a range of materials, components, systems, ingredients, tools and processes, including new and emerging technologies.

We will promote a climate for learning that offers high challenge, low risk and is inclusive for all students. We celebrate and embrace failure, using this to develop and enhance design thinking and making, while developing resilience in learners.

Autumn Term 1

Food Borne Illness, Food Hygiene and Safety. Practical Skill Development

Grammar

Students will explore the Hospitality and Catering industry in depth. Within this unit they will learn about the key safety and hygiene working practices, legislation and how the industry operates in all of its many guises.

Dialectic

Learners will develop their understanding that ill health could be caused by the following; allergies, bacteria, chemicals, intolerances. Enhance their understanding of the causes of food poisoning and the other food related causes of ill health.

Rhetoric

Students are assessed on their knowledge using exam board produced materials and the quality and skills shown in their practical work.

In school...
How can I support this unit at home...

In this topic learners will gain knowledge and understanding of the following areas: Food related causes of ill health Symptoms and signs of food-induced ill health Preventative control measures of food-induced ill health The Environmental Health Officer (EHO) Practical skills are continuously enhanced throughout the programme of learning to develop each learners abilities in preparation for the controlled assessment task.

Encourage your child to revisit this topic throughout the course as it underpins a large amount of context within the course and knowledge base.

Use websites such as the following to help research key areas and develop your child’s understanding of the areas being focussed on… Food safety,  Food standards Agency

Autumn Term 2

Hospitality and Catering Provision. Practical Skill Development

Grammar

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 and
hospitality and catering provision to meet specific requirements

Dialectic

Students will develop their practical skills through the creation of a variety of dishes that are structured around the fundamental cookery skills and requirements of the program of study.

Rhetoric

Students are assessed on their knowledge using exam board produced materials and the quality and skills shown in their practical work.

In school...
How can I support this unit at home?

This unit includes the following areas of focus; Hospitality and catering provision, Hospitality and catering providers, Working in the hospitality and catering industry, Working conditions in the hospitality and catering industry and the contributing factors to the success of hospitality and catering provision.

Practical skills are continuously enhanced throughout the programme of learning to develop each learners abilities in preparation for the controlled assessment task.

Undertaking good quality research on the sheer variety of Hospitality and Catering venues and providers is a great way to support your child’s learning and development in this area. Building a strong foundation of knowledge on the different styles of venue and the way in which customer service is offered in each is hugely beneficial to your child’s learning journey on this course.

Spring Term 1

Operations Front and Back of House. Practical Skill Development.

Grammar

In this topic learners will learn how the key areas of a Hospitality provision operate and what is needed to offer their guests a meaningful, safe and proficient experience.

Dialectic

Students develop their understanding of; The operation of the front and back of house, customer requirements in hospitality and catering, and hospitality and catering provision to meet specific requirements.

Rhetoric

Students are assessed on their knowledge using exam board produced materials and the quality and skills shown in their practical work.

In school...
How can I support this unit at home...

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. Practical skills are continuously enhanced throughout the programme of learning to develop each learners abilities in preparation for the controlled assessment task.

Undertaking good quality research on the sheer variety of Hospitality and Catering venues and providers is a great way to support your child’s learning and development in this area. Building a strong foundation of knowledge on the different styles of venue and the way in which customer service is offered in each is hugely beneficial to your child’s learning journey on this course. Researching updated industry articles is highly recommended to keep abreast on current trends and developments within the industry. e.g. Departments in a hospitality operation The Caterer

Spring Term 2

Health and Safety Legislation. Practical Skill Development.

Grammar

Health and Safety underpins every aspect of working in the Hospitality industry. Students will develop this essential knowledge to be able to explain how safe working practices are legal requirements and an industry standard.

Dialectic

In this topic learners will gain knowledge and understanding of the following areas: Health and safety in hospitality and catering provision and Food Safety

Rhetoric

Students are assessed on their knowledge using exam board produced materials and the quality and skills shown in their practical work.

In school...
How can I support this unit at home...

In this unit learners will gain a comprehensive knowledge and understanding of the hospitality and catering industry including provision, health and safety, and food safety. Practical skills are continuously enhanced throughout the programme of learning to develop each learners abilities in preparation for the controlled assessment task.

Supporting your child’s research in this area will be hugely beneficial. This is a significant area that is used within all of the units across the learning programme and is essential for your child to have a strong understanding of the key principles and requirements. Using research sites is a valuable way of supporting purposeful revision and knowledge development. Health and Safety in Catering Health and safety compliance

Summer Term 1

Diet, Nutrition and Health. Practical Skill development.

Grammar

Diet is a core element within the world of Hospitality, students will develop their knowledge and understanding of it and the essential areas of knowledge that are needed to be able to factor in nutritional value to dishes.

Dialectic

In this topic learners will gain knowledge and understanding of the following areas: Understanding the importance of nutrition and how cooking methods can impact on nutritional value

Rhetoric

Students are assessed on their knowledge using exam board produced materials and the quality and skills shown in their practical work.

In school...
How can I support this unit at home...

Diet, nutrition and health. Practical skill development.

In this unit learners will gain knowledge and understanding of the importance of nutrition, the function of nutrients in our body and the best sources of nutrition in food. Learners will be tasked with creating nutritional positive based dishes and learn how to successfully evaluate the nutritional content of food. Practical skills are continuously enhanced throughout the programme of learning to develop each learners abilities in preparation for the controlled assessment task.

How can I support my child’s development and understanding of the Hospitality and Catering industry?

Discussing food labels with your child is a great way to support their knowledge and understanding of the nutritional content of food. Using research site to help them revisit the topic is essential to maintaining their understanding of the subject focus – British Nutrition Foundation

Summer Term 2

Menu Design, Planning and Production. Practical Skill Development

Grammar

Menu design is a key skill to any food handler. Students will gain skills in commodities, cooking methods, dietary needs and requirements, nutritional values and dish composition.

Dialectic

In this topic learners will gain knowledge and understanding of the following areas:
Factors affecting menu planning
How to plan production.

Rhetoric

Students are assessed on their knowledge using exam board produced materials and the quality and skills shown in their practical work.

In school...
How can I support this unit at home...

Menu design, planning and production. Practical skill development

In this unit students will gain 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. Practical skills are continuously enhanced throughout the programme of learning to develop each learners abilities in preparation for the controlled assessment task.

How can I support my child’s development and understanding of the Hospitality and Catering industry?

Dish design and menu composition are challenging areas for some. One of the key areas to enhance with your child is their knowledge of cuisine and how to use commodities together successfully to create quality dishes. Keeping up to date with good food publications and watching cookery programs together can provide a great context to discuss what the chefs are doing, the attributes of the dishes. Cooking together will be an additional support to your child as it build confidence in their skills and generates more knowledge and understanding around core cookery.

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