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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NEA PREP

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LO3 – To be able to cook

dishes – ASSESSED

COURSEWORK

Mo

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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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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