HOSPITALITY AND TOURISM CURRICULUM PLAN BTEC Introduction Level 1 in Vocational Studies Key Stage 4 – AUTUMN 1 AUTUMN 2 SPRING 1 SPRING 2 SUMMER 1 SUMMER 2 GROUP 6 Safe and hygienic Planning dishes Food preparation and Development of food Scheme of handling of food and cooking activities preparation, cooking Work kitchen equipment methods and presentation of food Reviewing and tasting dishes Tutors guide Tutor-led discussion Learners practise their Learners need to Example of learners’ Tasks about kitchen kitchen skills, using a prepare and cook dishes on what to equipment and the selection of equipment. at least four cook and learners safe and hygienic different ingredients identify, select and handling and use of Preparing food items for and a range of different order the food items kitchen equipment. cooking and prioritising preparation and cooking they will need. tasks to meet timings methods. Discussion around and deadlines. Learners’ dishes must selecting appropriate Learners present the contain a minimum equipment for the Learners should be able food, ensuring it meets of task. to work in a safe, clean the requirements set by four fresh and hygienic way and tutors. ingredients Group discussion and put equipment away that may be tutor instructions on correctly after use. Learners complete a combined with safe working in the tutor-designed pro other, kitchen (health and Learners need to forma evaluating how prepared safety). ingredients. become familiar with they can improve their the kitchen layout. performance. Learners should Learners are instructed consider how their Tutors complete on the correct Learners could use their dish will meet Reviews on learners’ clothing, footwear and visit to an industrial appearance, colour, dishes, identifying headgear to wear, and kitchen to list potential texture and taste items that were also on washing hands near accidents and requirements set by prepared and cooked tutors.
HOSPITALITY AND TOURISM CURRICULUM PLAN BTEC Introduction Level 1 in Vocational Studies – Key Stage 4 AUTUMN 1 AUTUMN 2 SPRING 1 SPRING 2 SUMMER 1 SUMMER 2 GROUP 6 Scheme of Work Safe and hygienic handling of food and kitchen equipment Planning dishes Food preparation and cooking activities Development of food preparation, cooking methods and presentation of food Reviewing and tasting dishes Example of Tasks Tutor-led discussion about kitchen equipment and the safe and hygienic handling and use of kitchen equipment. Discussion around selecting appropriate equipment for the task. Group discussion and tutor instructions on safe working in the kitchen (health and safety). Learners are instructed on the correct clothing, footwear and headgear to wear, and also on washing hands Tutors guide learners’ on what to cook and learners identify, select and order the food items they will need. Learners’ dishes must contain a minimum of four fresh ingredients that may be combined with other, prepared ingredients. Learners should consider how their dish will meet appearance, colour, texture and taste requirements set by tutors. Learners practise their kitchen skills, using a selection of equipment. Preparing food items for cooking and prioritising tasks to meet timings and deadlines. Learners should be able to work in a safe, clean and hygienic way and put equipment away correctly after use. Learners need to become familiar with the kitchen layout. Learners could use their visit to an industrial kitchen to list potential near accidents and Learners need to prepare and cook dishes at least four different ingredients and a range of different preparation and cooking methods. Learners present the food, ensuring it meets the requirements set by tutors. Learners complete a tutor-designed pro forma evaluating how they can improve their performance. Tutors complete Reviews on learners’ dishes, identifying items that were prepared and cooked
BTEC_HOSPITALITY_AND_TOURISM_UNIT_-_CURRICULUM_PLAN.docx