Technology Department Year 10, BTEC Hospitality and Catering Unit 2 long term planning
Week 36 37 38 39
W/C Date 25-Jun 2-Jul 9-Jul 16-Jul
Topic LO1 - To understand the importance of nutrition when planning menus
Key Objectives AC 1.1 - To
describe functions of nutrients in the human
body
AC 1.2 - To be able to compare
the nutritional needs of specific groups.
AC1.3 – To be able to explain
characteristics of
unsatisfactory nutritional
intake
AC1.4 – To be able to
explain how cooking methods
impact on nutritional
value
LO1 - To understand the importance of nutrition when
planning menus – ASSESSED
COURSEWORK
ASSESSMENT AND FEEDBACK WEEK
of LO1 - To understand the importance of nutrition when
planning menus
Assessment Nutrients Protein Fat
Carbohydrate Vitamins Minerals Water Dietary
fibre (NSP)
Specific groups
Different life stages
Childhood
Adulthood
Later adulthood
Special diets
Medical conditions
Activity levels
Characteristics Visible Non-visible
Unsatisfactory Nutritional
deficiencies Nutritional
excesses
Cooking methods
Boiling Steaming Baking Grilling Stir-fry Roasting Poaching
Propose four nutritional dishes to meet the needs of the brief.
AC1.1, AC1.2, AC1.3, AC1.4.
Time 3 hours. Resources Access to class notes; access to ICT software: access to Internet to research possible dishes. Supervision You will be supervised throughout. Collaboration Individual task . Feedback You cannot be given feedback on the work you produce until it has been marked.
Amendment week of LO1 - To
understand the importance of nutrition when
planning menus coursework
Homework Revision book
Week 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
W/C Date 03-Sep 10-Sep 17-Sep 24-Sep
01-Oct 08-Oct 15-Oct
29-Oct 05-Nov 12-Nov 19-Nov 26-Nov 03-Dec 10-Dec 17-Dec
Topic
LO3 – To be able to cook dishes
Mo
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xam
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NEA PREP
MOCK NEA
LO3 – To be able to cook
dishes – ASSESSED
COURSEWORK
Mo
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bac
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LO2 – To understand menu planning
LO2 – To understand
menu planning - ASSESSED
COURSEWORK
ASSESSMENT AND
FEEDBACK WEEK of LO2
– To understand
menu planning
LO3 – To be able to cook dishes
Key Objectives
AC3.1 – to be able to use techniques in preparation of commodities and AC3.4 to
complete dishes using presentation techniques
AC3.2 – to assure quality
of commodities to be used in
AC3.3 – to use techniques in cooking of
Trial Dishes
Prepare, cook and present the two dishes that the apprentice
AC2.1 – To explain factors
to consider when
proposing
AC2.2 – To be able to
explain how dishes on a menu
AC2.3 – To be able to
explain how menu dishes
meet
AC2.4 – To be able to
plan production
Plan for the production of two dishes that could be
Amendment week of LO2
– To understand
AC3.1 – to be able to use techniques in preparation of commodities and AC3.4 to
complete dishes using presentation techniques
Department Year 9 grades 3-8 long term plan
Assessment weeks
Moderation week
Data Capture
STAR marking
Exit Poll
Key Skills to be Covered Unit 2
LO1 - To understand the importance of nutrition when planning menus
Learners need to know about nutrients.
Learners need to know how different factors affect nutritional needs.
Learners to be able to analyse given diet plans.
LO2 – To understand menu planning
Learners need to be able to identify and explain the factors to consider when planning menus.
Learners need to be able to explain how dishes meet customer needs.
Learners need to be able to explain how dishes on a menu address environmental issues.
LO3 – To be able to cook dishes
Technology Department Year 10, BTEC Hospitality and Catering Unit 2 long term planning
food
preparation commodities
will prepare and cook
dishes for menus
address environmental issues
customer needs
of dishes for a menu
included on the menu. AC2.1, AC2.2, AC2.3, AC2.4
menu planning
Assessment Teacher Demonstration of Techniques
Weighing and measuring
Chopping Shaping Peeling Whisking Melting Rub-in Sieving Segmenting Slicing Hydrating Blending
Commodities
Poultry Meat Fish Eggs Dairy
products Cereals,
flour, rice, pasta
Vegetables
Fruit Soya
products
Quality Smell/Aroma Touch Sight Storage Packaging
Teacher Demonstration Techniques
Boiling Blanching Poaching Braising Steaming Baking Roasting Grilling
(griddling) Frying Chilling Cooling Hot
holding
Students will gain knowledge of the nutritional needs of a range of client groups in order for you to plan nutritional dishes to go on a menu. You will learn and develop safe and hygienic food preparation, cooking and finishing skills required to produce nutritional dishes.
In small groups candidates plan, trial, prepare, cook and serve a range of small dishes The meal/selection of dishes should include accompaniments and show excellent Presentation skills. This should include: meat/poultry/fish/vegetarian alternatives eggs and dairy produce cereals, rice, pasta, or flour fruit and vegetables
Time 4 hours. Resources Access to class notes; access to plan produced for Task 1; access to materials and equipment required to prepare, cook and present planned dishes. Supervision You will be supervised throughout. Collaboration Individual task. Feedback You cannot be given feedback on the work you produce until it has been
marked.
Factors Time of year
e.g. seasonality of commodities, seasonal events
Skills of staff Equipment
available Time available Type of
provision e.g. service, location, size, standards
Finance e.g. costs, customer needs
Client base
Dishes
Preparation and cooking methods
Ingredients used
Packaging Environmental issues
Conservation of energy and water
Reduce, reuse, recycle
Sustainability e.g. food miles, provenance
Needs Nutritional
Organoleptic Cost e.g.
premium priced dishes, value for money
Plan
Sequencing Timing Mise en
place Cooking Cooling Hot
holding
Completion Serving
(presented as if to be served)
Waste
Equipment
Commodity quantities
Tools
Contingencies
Health, safety and hygiene
Quality points
Storage
Time 2 hours. Resources Access to class notes; access to ICT software: no access to Internet. Supervision You will be supervised throughout. Collaboration Individual task. Feedback You cannot be given feedback on the work you produce until it has been marked
Techniques Weighing and measuring Chopping Shaping Peeling Whisking Melting Rub-in Sieving Segmenting Slicing Hydrating Blending
Teacher Demonstration of Techniques followed by class cook of: Choice of: carrot and coriander soup minestrone soup vegetable soup
.
Evaluation of dishes.
Homework Revision book Past papers Revision book Revision book
Week 19 20 21 22 23 24
25 26 27 28 29 30
31 32 33 34
W/C Date 07-Jan 14-Jan 21-Jan 28-Jan 04-Feb 11-Feb 25-Feb 04-Mar 11-Mar 18-Mar 25-Mar 01-Apr 08-Apr
Topic LO3 – To be able to cook dishes
NEA PREP
OFFICAL NEA LO3 – To be able to cook dishes
Fin
al D
ead
line
for
Un
it 2
Wo
rk Start of Exam Prep
LO1 Understand the environment in which hospitality and catering providers operate
Key Objectives AC3.1 – to be able to use techniques in preparation of commodities and
AC3.4 to complete dishes using presentation techniques
Prepare, cook and present the two dishes that the apprentice
will prepare and cook
Prepare, cook and present the two dishes that the apprentice will
prepare and cook
AC3.2 – to assure quality of commodities to be used in food preparation
AC3.3 – to use techniques in cooking of commodities
AC3.5 - to use food safety practices
ASSESSMENT AND FEEDBACK WEEK of LO3 – To be able to
cook dishes
Examination Unit 1
Assessment Commodities Poultry Meat Fish Eggs Dairy products Cereals, flour, rice, pasta
Evaluation of dishes.
Amendment week of dishes and menus
Time 4 hours. Resources Access to class notes; access to plan produced for Task 1; access to materials and equipment required
Quality Smell/Aroma Touch Sight Storage Packaging
Techniques Boiling Blanching Poaching Braising Steaming Baking
This should be in relation to
preparation and cooking of
commodities and in relation
Amendment week of LO3 – To be able to cook dishes
AC1.1 describe the structure of
the hospitality and catering industry
AC1.2 analyse job requirements within the hospitality and catering industry
Technology Department Year 10, BTEC Hospitality and Catering Unit 2 long term planning
Vegetables Fruit Soya products
Teacher Demonstration of techniques and followed by class cook. Chicken dishes - Jointing a chicken. Steaming and Fish Filleting- Hygiene, knife skills, steaming, filleting Choice of: BBQ chicken wings chicken kiev chicken pie Fish Pie vegetable shepherd’s pie vegetable lasagne
to prepare, cook and present planned dishes. Supervision You will be supervised throughout. Collaboration Individual task. Feedback You cannot be given feedback on the work you produce until it has been marked.
Evaluation of dishes cooked last week to be used as trial dishes.
Roasting Grilling
(griddling) Frying Chilling Cooling Hot holding
Link these to dishes cooked for NEA
to use of equipment
Homework
35 36 37 38 39 40 41 42 43 44 45 46 46
Week 29-Apr 06 - May 13-May 20-May 03-Jun 10-June 17-June 24-June 01-July 08-July 15-July 22-July
W/C Date M
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Exam
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Mo
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Exam
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Start of Y11 Topic LO1 Understand the environment in which hospitality and catering providers operate
LO2 Understand how hospitality and catering provisions operate
Key Objectives
AC1.3 describe working conditions of different job roles across the hospitality and catering industry
AC1.4 explain factors affecting the success of hospitality and catering providers
AC2.1 describe the operation of the kitchen and AC2.2 describe the operation of front of house
AC2.3 explain how hospitality and catering provision meet customer requirements
Assessment Revision book