Technology Department Year 9 BTEC Hospitality and Catering, long term planning

Week 36 37 38 39

W/C Date 25-Jun 2-Jul 9-Jul 16-Jul

Topic Introduction and Admin

LO1 - To understand the importance of nutrition when planning menus

Key Objectives

To be introduced and understand

the WJEC Hospitality and

Catering Course.

AC 1.1 - To describe functions of nutrients in the human body

Assessment Set up of hard copy folders, set up electric folders and students to sign up to Edmodo.

Nutrients Protein Fat Carbohydrate Vitamins Minerals Water Dietary fibre (NSP)

Homework

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

LO1 - To understand the importance of nutrition when planning menus LO1 - To understand the importance of nutrition when planning menus

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

Amendment week of LO1 - To

understand the importance of nutrition when

planning menus coursework

LO2 – To understand menu planning

Key Objectives AC 1.1 - To describe functions

of nutrients in the human body Teacher Demonstration of Bread followed by Cooking Lesson – Be able to cook bread. Teacher Demonstration of burgers followed by Cooking Lesson – Be able to cook burgers. With emphasis on food safety and hygiene.

AC 1.2 - To be able to compare the nutritional needs of specific

groups.

AC 1.2 - To be able to compare the nutritional needs of specific groups.

Teacher Demonstration – Spaghetti Bolognese Normal pasta / gluten free pasta Quorn Mince, full fat Beef Mince, low fat mince. With emphasis on food safety and hygiene.

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

Propose four nutritional dishes to meet the needs of the brief.

AC2.1 – To explain factors to consider when proposing dishes for 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

Please note skills already covered in KS3 – Baking - cakes Steaming –profiteroles Grilling – pizza toast

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.

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

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 9 BTEC Hospitality and Catering, long term planning

Collaboration

Individual task . Feedback You cannot be given feedback on the work you produce until it has been marked.

Homework

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 LO2 – To understand menu planning

LO2 – To understand menu planning - ASSESSED COURSEWORK

ASSESSMENT AND FEEDBACK WEEK of LO2 – To understand menu planning

Amendment week of LO2 – To understand

menu planning

LO3 – To be able to cook dishes

Key Objectives

AC2.2 – To be able to explain how dishes on a menu address

environmental issues

AC2.3 – To be able to explain how menu dishes meet customer needs

AC2.4 – To be able to plan production of dishes for a menu

Plan for the production of two dishes that could be included on the menu.

AC3.1 – to be able to use techniques in preparation of commodities and AC3.4 to complete dishes using presentation techniques

Assessment 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.

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

Afternoon Tea Cake Project Mini Chocolate Brownies – melting Fruit Scones – Rubbing in / shaping Swiss Roll – Whisking / sieving Fruit to garnish - Chopping / peeling / segmenting / slicing Fresh cream – whisking Jam – Blending / hydrating All products need weighing and measuring

Homework

Week 35 36 37 38 39 40 41 42 43 44 45 46 46

W/C Date 29-Apr 06 - May 13-May 20-May 03-Jun 10-June 17-June 24-June 01-July 08-July 15-July 22-July

Topic

Inte

rnal

Mo

ck

Exam

inat

ion

LO3 – To be able to cook dishes LO3 – To be able to cook dishes

Start of Y10

Key Objectives

AC3.2 – to assure quality of commodities to be used in food preparation

AC3.3 – to use techniques in cooking of commodities

AC3.3 – to use techniques in cooking of commodities and AC3.4 to complete dishes using presentation techniques

AC3.5 - to use food safety practices

Assessment Quality Smell/Aroma Touch Sight Storage Packaging

Teacher Demonstration Techniques

Boiling Blanching Poaching Braising Steaming Baking Roasting

Commodities Poultry Meat Fish Eggs Dairy products Cereals, flour,

rice, pasta Vegetables Fruit Soya products

Street Food Project

Boiling – rice Blanching – Vegetables Poaching – fish Braising / Steaming / Baking / Roasting / Grilling (griddling) – meat Frying – stir fry Chilling / Cooling – Sauces

Hot holding – before its thrown away

This should be in relation to

preparation and cooking of

commodities and in relation to use of

equipment

Technology Department Year 9 BTEC Hospitality and Catering, long term planning

Grilling

(griddling) Frying Chilling Cooling Hot holding

Homework