KEY STAGE 4 PLAN from Sept 2015 (i.e. Yr 10 2015-16, Yr 11 2016-17)

YEAR / TRINITY 2 / MICHAELMAS 1 / MICHAELMAS 2 / LENT 1 / LENT 2 / TRINITY 1
10 / The UK Hospitality Industry Food and Drink
Food Service
Contact Caterers
Costing and Portion Control
Catering Terminology
Selection storage, preparation and serving of fruit, vegetables, basic bread dough products, soup / Personal Hygiene
Food Safety
Food Contamination
Food poisoning
Health and Safety Legislation
First Aid
Risk assessment and HACCP
Selection storage, preparation and serving of pasta, rice, sauces, eggs, pastry, poultry, meat
/ Selection storage, preparation and serving of meat, poultry, sponges, dairy products, cereals, flour, rice, pasta and Christmas dishes.
Order of Work
Nutrition
Healthy Eating / Project
Selection storage, preparation and serving of
hot puddings and Sauces.
Investigating the task
Summary of Investigation / Project
Reasons for Choice
Order of work
Shopping and Equipment list
Selection storage, preparation and serving of
hot puddings and Sauces.
Evaluation
Costing and Portion Control.
Controlled Assessment Task 1
Investigating the task / Controlled Assessment Task 1
Investigating the task
Summary of Investigation
11 / Reasons for Choice
Order of work
Shopping and Equipment list
Practical Exam
Evaluation
Costing and Portion Control
Revision
Summer exam
Selection storage, preparation and serving of fish and convenience food.
Meal planning / Controlled Assessment Task 2
Research
Writing up research
/ Controlled Assessment Task 2
Writing up research
Reasons for choice
Order of work
Communication and Record Keeping
Packaging and Environmental Considerations
Mock exam
Food preparation, cooking and presentation of Christmas dishes. / Controlled Assessment Task 2
Shopping and equipment list
Practical Exam
Evaluation
Nutritional Analysis
Costing and portion control
Costing Selling price and profit. / Menu planning -customer needs
Types of menus
Fast Food and Takeaways
Specialist Equipment
Job Roles Employment opportunities and Relevant Training
Cooking methods
Food preparation, cooking and presentation of takeaway meal and afternoon tea (scones, biscuits) and eggs.
Revision Notes
Practice Exam questions. / Revision

GCSE CATERING

FOOD TECHNOLOGY DEPARTMENT

KEY STAGE 4 PLAN FROM SEPTEMBER 2015