KS4 Catering

SUBJECT  Catering       YEAR 10

  AUTUMN 1 AUTUMN 2 SPRING 1 SPRING 2 SUMMER 1 SUMMER 2
CONTENT Introduction to Catering.

Acquiring and developing low, medium and high order skills

Preparation for task 1Tea for Two

Practicing the skills required to make Tea for Two.

Practising for task 1Tea for Two Carrying out task 1Controlled Assessment-Tea for Two

Students will practice elements of the assessment leading up to a 2 hour exam

Preparation for task 2International Cuisine

Cooking dishes from around the world.

SKILLS Preparing for cookingClearing away after cooking

Hygiene

Types of catering equipment

Basic skills-chopping, mixing, various cooking techniques

Independent enquiry. Researching the afternoon tea.Where it originated from

What it comprises of

Where and how are they served

How much do they cost

Planning the task and practising making all the different elements of the tea.Trialling recipes

Costing the dishes

Portion control

Nutrition

Evaluating outcomes

Exploring ways to improve

Writing up evaluations of practical sessions

Demonstrate the ability to prepare, carry out, tidy up, present and evaluate their afternoon teaIt must be presented as it would in a restaurant/café Investigating the different types of food and ways of cooking from around the world,Visits to two contrasting restaurants to compare menus, pricing structures and ways of preparing and presenting food Planning the task and practising making all the different elements of the tea.Trialling recipes

Costing the dishes

Portion control

Nutritional value

ASSESSMENT[S] Teacher assessment with a focus on the level of skill being demonstrated by the students.Photographs of all dishes made will be logged in student files Teacher in accordance with exam mark scheme Taste testing by teacher, self and peers.Assessment of techniques and skills used

Presentation skills

Assessment in accordance with the mark scheme for task 1 QuestionnairesRole plays Teacher assessment with a focus on the level of skill being demonstrated by the students.Photographs of all dishes made will be logged in student files

 

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