Hospitality and catering

Year Group 

Autumn 1 

Autumn 2 

Spring 1 

Spring 2 

Summer 1 

Summer 2

10

Assessment Topic 

Know how food causes  ill health  

Practical: 

Preparation and  

cooking of a range of  different commodities  

Knowledge 

Common types and  symptoms of food  

poisoning  

The role of the  

Environmental Health  Officer 

Assessment Topic 

Know how food causes  ill health  

Understand the  

environment in which  hospitality and  

catering providers  

operate  

Practical: 

Preparation and  

cooking of a range of  different commodities  

Knowledge 

Food safety legislation The structure of the  industry 

Job requirements 

Working conditions of  different job roles

Assessment Topic 

Understand how  

hospitality and  

catering provision  

operates  

Practical: 

Techniques,  

preparation and  

cooking of  

commodities  

Knowledge:  

 Factors affecting the  success of the  

industry  

The operations of the  kitchen 

Assessment Topic 

Understand how  

hospitality and  

catering provision  

operates  

Practical: 

Techniques,  

preparation and  

cooking of  

commodities  

Knowledge:  

 Factors affecting the  success of the  

industry  

The operations of the  front of house  

Customer  

requirements

Assessment Topic 

Understand how  

hospitality and  

catering provision  

meets health and  

safety requirements  

Practical: 

Techniques,  

preparation and  

cooking of  

commodities  

Knowledge 

Personal safety 

Responsibilities in the  workplace 

Risks to personal  

safety in hospitality  and catering 

Assessment Topic 

Understand how  

hospitality and  

catering provision  

meets health and  

safety requirements  

Practical: 

Techniques,  

preparation and  

cooking of  

commodities  

Knowledge 

Personal safety control  measures for  

hospitality and  

catering provision  

Unit 1 Examination

11

Assessment Topic 

Understand the  

importance of  

nutrition which  

planning menus  

Practical: 

Techniques,  

preparation and  

cooking of  

commodities 

Knowledge:

Functions of nutrients  Nutritional needs for  specific groups 

How cooking methods  impact on nutritional  value

Assessment Topic 

Understand the  

importance of  

nutrition which  

planning menus  

Practical: 

Techniques,  

preparation and  

cooking of  

commodities 

Knowledge:

Environmental issues  How menu dishes  

meet customer needs  Planning production of  dishes for a menu

Assessment Topic 

Assessment for Unit 2  

Practical: 

Techniques,  

preparation and  

cooking of  

commodities 

Preparation for  

practical exam 

Knowledge: 

NEA Submission 

Practical exam

Assessment Topic 

Assessment for Unit 2  

Practical: 

Techniques,  

preparation and  

cooking of  

commodities 

Preparation for  

practical exam 

Knowledge: 

NEA Submission 

Practical exam

Assessment Topic 

Assessment for Unit 2  

Practical: 

Techniques,  

preparation and  

cooking of  

commodities 

Preparation for  

practical exam 

Knowledge: 

NEA Submission 

Practical exam