Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
Practical work includes shortbread, chicken nuggets, pizza, chocolate muffins, sweet and sour chicken or pork and lemon drizzle cake. School provides ingredients to carry out group tasks to investigate and taste bread using different flour and savoury muffins. Pupils learn about the Hospitality industry, its suppliers and services, types of restaurants, menus and types of service. Practical work includes gingerbread cake or parkin, potato croquettes, pizza scrolls, chocolate log and mince pies. Pupils experiment with different flavour potato cakes and focaccia fillings using school ingredients. Pupils learn about hotels and star ratings, Guest houses and diamond ratings and cooking methods. They visit the Ibis hotel. Practical work includes a curry, making rough puff pastry for cheese straws and piping shortcake biscuits. Pupils experiment with decorative chocolate techniques and make pasta from scratch which they can cook and eat with a sauce in class. They learn about Kitchen operation such as workflow and layout, kitchen equipment and stock control. Practical work includes lasagne, treacle sponge, potato bake, bbq chicken and brownie. Pupils’ group task is to make a range of potato dishes and they learn about safety and security, look at dress code in both the kitchen and front of house and visit a local restaurant. Practical work includes shortcrust pastry recipes such as quiche, egg custard tart and pupils experiment with the pastry recipe.They learn about food safety and visit McDonald’s. Practical work includes fish cakes, meatball pasta bake, fruit crumble cake and a decorated sponge cake Pupils learn about customer needs and requirements such as special diets and customer service. They learn how to write a time plan to use in practical lessons.


Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
Practical work includes strawberry shortcakes, cheesecake, piped viennese biscuits, pizza or calzone, chocolate cake and chicken in a creamy sauce. Pupils do group tasks to investigate fats to make shortbread, making pasta from scratch, savoury muffin flavours and apple recipes using school ingredients. They learn about the Hospitality and catering industry, its suppliers and services, types of restaurants, menus and types of service. Visits to The Yard coffee shop + Bistro, Cusworths Deli and Three Horseshoes Practical work includes scotch eggs, brownie, sausage rolls making rough puff pastry, bonfire toffee lollies and chocolate roulade. Pupils learn about hotels and their star ratings and visit the Ibis. Also guest houses and diamond ratings, cooking methods and writing time plans to use in practical assessments. Practical work includes fish cakes or potato cakes, quiche or egg custard tart, soup with bread rolls and millionaires shortbread. Pupils learn about job roles in all areas of Hospitality and how food can cause ill health with a visit to McDonald’s to illustrate food safety. Practical work includes pizza lattice tart, pancakes, shepherds pie or cobbler and chicken kiev. Pupils do investigations into focaccia flavours and learn about kitchen and restaurant layout and workflow, dress code, safety and security, customer needs and requirements including customer service. They visit a local restaurant. Practical work includes chicken pie, profiteroles or eclairs, lasagne, lemon meringue pie and chocolate tart. Pupils investigate food styling and presentation methods. They learn about job requirements and personal attributes and responsibilities of both worker and employer. Practical work includes lamb koftas and flatbreads, fruit flan and investigate vegetable preparation. Pupils learn about legislation and the factors that affect the success of a business as well as the environmental and seasonal factors affecting food.


Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
Practical work includes higher grade skills such as chocolate mousse, the brandy snap challenge and ravioli. Pupils learn about nutrition. They visit W’s and W gardens, the Deli. A practice assessment, including a practice practical assessment. A mock assessment, followed by the real assessment that counts as 50% of the actual grade. Review the provision of food and hotels and visit a local restaurant. Revision activities and practice examination questions.