Hospitality & Catering
Autumn Term
Understand the environment in which hospitality and catering providers operate
- Introduction to the industry
- Structure of the industry
- Contract catering
- Food service systems
- Bedroom types and ratings
- Job roles – front of house
- Job roles – back of house
- Contract types
- Costs and overheads
- Costing and event planning
- Portion control
- 6 Rs
- Technology in the industry
Spring Term
Understand how hospitality and catering provision operates
- Kitchen layouts
- Service equipment
- Stock control
- Dress codes
- Security
- Customer requirements
- Sustainability
Understand how hospitality and catering provision meets health and safety requirements
- Health and safety law
- RIDDOR
- COSHH
- HACCP
- PPE
Summer Term
Know how food can cause ill health
- Food safety
- High risk foods
- EHOs
- Food legislation
- Food poisoning
- Contaminants
Design Technology
Autumn Term
USB design
- Product analysis
- Design ideas and sketching
- 2d design skills
- Fixing polymers
Spring Term
Bottle opener
- Product analysis
- Ergonomics and anthropometrics
- Design ideas and sketching
- Iteration and protyping
- Manufacture
Summer Term
NEA practice
- Individual interpretation and development of a design brief