24/25 Food Service Students should be able to: SEMSC Understanding presentation and hygiene hall Serve hot and cold food both for plated IT Cutlery service and counter service. Set up, maintain and down the service area according to instructions. ILS Building confidence and independent thinking to Maintain safety and hygiene. serve peers and members of staff Knowledge of cleaning and hygiene. Students will be helping to prepare and then serving a Numeracy Correct temperature and time controls Christmas dinner to staff and the rest of the sixth form. Number of guests/covers Working as part of a team and communicating with peers and supervisors. Communicating with customers Weeks Key Learning Resources Key Learning Marking Assignment 108 Theme and Task A Assessment Use Worksheet A to describe type of commodities, identify correct storage methods and appropriate safety and hygiene requirements. 26/27 Introduction Laptops Students should be SEMSC able to: Developing teamwork skills, working in teams in the to Food quiz and in pairs in the supermarket. Commodities PowerPoint Described the main of food commodities IT Slides to include frozen, perishable, tinned and dry goods required in setting up the food stores of a catering ILS establishment. Building confidence and independent thinking to cars contribute to group discussions Described how to store the food commodities Numeracy Understanding sell by dates/food labelling dates safely and hygienically.
24/25 Food Service hall Cutlery Students should be able to: Serve hot and cold food both for plated service and counter service. Set up, maintain and down the service area according to instructions. Maintain safety and hygiene. Students will be helping to prepare and then serving a Christmas dinner to staff and the rest of the sixth form. SEMSC Understanding presentation and hygiene IT ILS Building confidence and independent thinking to serve peers and members of staff Knowledge of cleaning and hygiene. Numeracy Correct temperature and time controls Number of guests/covers Working as part of a team and communicating with peers and supervisors. Communicating with customers Weeks Key Learning Theme Resources Key Learning Marking and Assessment Assignment 108 Task A Use Worksheet A to describe type of commodities, identify correct storage methods and appropriate safety and hygiene requirements. 26/27 Introduction to Food Commodities Laptops PowerPoint Slides cars Students should be able to: Described the main of food commodities to include frozen, perishable, tinned and dry goods required in setting up the food stores of a catering establishment. Described how to store the food commodities safely and hygienically. SEMSC Developing teamwork skills, working in teams in the quiz and in pairs in the supermarket. IT ILS Building confidence and independent thinking to contribute to group discussions Numeracy Understanding sell by dates/food labelling dates
Scheme-of-Learning-Hospitality-Year-2-Group.docx