Hospitality and Catering
Intent
Practical skills learned in the subject areas will be applied in students daily lives as well as their future.
This is a vocational course and students will obtain a Pass at Level 1; Pass; Merit or Distinction at Level 2 at the end of this course.
The following areas are studied:
Unit 1 -The Hospitality & Catering Industry
- The Hospitality and catering industry.
- Jobs within the industry.
- How the hospitality & catering industry operates.
- Health & safety requirements in the workplace.
- How foods can cause ill health; such as allergies and intolerances.
- Food safety legislation.
- To be able to propose hospitality & catering provision to meet customer needs.
Unit 2 - Hospitality & Catering in action
- Nutrients.
- Nutritional needs of specific groups of people and the effects of deficiencies in the body.
- The impact of cooking methods on the nutritive value of food.
- Meal Planning.
- Environmental issues and menu planning.
- Menu planning and meeting customer needs.
- The production of dishes for a menu.
- Commodities; such as Eggs; Flour; Fish.
- Techniques used for the preparation of commodities.
- Cooking methods.
- Presentation techniques.
