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Copy of GCSE Hospitality and Catering

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by

Scott Bradley

on 19 September 2014

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Transcript of Copy of GCSE Hospitality and Catering

1. The industry - food and drink.
A knowledge and understanding of:

Types of establishments that provide food and drink.
Contract caterers.
The type of services available in different establishments to include self-service, fast food, cafeteria, take-away, buffet, plate, waiting service, automatic vending, travel service.
7. Specialist equipment.
A knowledge of:

Small and large scale catering equipment
- hand equipment
- powered equipment.
Small and large scale food service equipment
- hand equipment
- powered equipment.
The safe use, care and cleaning of food preparation and service equipment.
GCSE HOSPITALITY AND CATERING
6. Costing and portion control.
A knowledge of:

Costing raw materials for a range of food items using standard recipes.
The appropriate methods of portion control and their significance.
2. Job roles, employment opportunities and relevant training.
A knowledge of the roles, duties and training available for:

Management - Manager, Assistant Manager.
Chefs - Head, Second (Sous), Pastry, Larder, Sauce, Vegetable, Assistant (Commis).
Food and Drink Service - Restaurant Manager, Waiting Staff.

Be aware of career opportunities locally, nationally and internationally.
A knowledge and understanding of:

Personal hygiene - hand washing, general body hygiene, reporting sickness, protective clothing.
Food safety - cleanliness, temperature control, cooking, monitoring and storage. The main points of the Food Safety Act.
Common causes of food contamination.
Common types of food poisoning.
Health and Safety - common health and safety signs, fire precautions, safe use of equipment. The main points of the Health and Safety at Work Act.
Simple first aid procedures.
Risk Assessment - identification and control of hazards (HACCP). Health and Safety Executive five-point plan. Fire Regulations.
3. Health, safety and hygiene.
4. Food preparation, cooking and presentation.
A knowledge and demonstrate:

The importance of colour, texture, flavour, shape, temperature and time.
The customers' needs.
A wide range of culinary skills.
Appropriate methods of cooking.
Appropriate methods of presentation.

A knowledge of:

The following terms:
- accompaniments - flambe - julienne
- al dente - garnish - bain-marie
- au gratin - marinade - brulee
- mise en place - puree - coulis
- reduce - croutons - bouquet garni
- roux - en croute - saute
- entree

the selection, storage, preparation and serving of:
- Meat, poultry
- Fish
- Eggs
- Dairy products
- Cereals, flour, rice, pasta
- Vegetables
- Fruit
- Convenience products
- Sauces
- Basic dough products
- Basic pastry products
- Cakes, sponges and scones
5. Nutrition and menu planning.
A knowledge of:

Functions and sources of the main nutrients.
Current healthy eating guidelines.
Vegetarian choices, nut allergies, wheat intolerance, lactose intolerance.
Types of menu - table d'hote, a la carte and themed.

A knowledge of important points to consider when planning a menu.

Nutritionally balanced meals.
Variety of colour, flavour and texture.
Foods in season.
Time of year.
Skills of chef.
Equipment available.
Type of outlet.
Cost.
Suitability and appeal to the client.
Time available.
Multi-cultural variations.
A knowledge of:

Conservation of energy and water, when preparing food.
Reduce, re-use and recycle waste in the preparing and serving of meals.
Why is it so important for the industry to address these areas e.g. sustainability.

A knowledge of:

A range of disposable products and materials used for packaging and assess their fitness for purpose - appeal, temperature control, recycling, biodegradable, hygiene, cost, ease of storage and handling.
8. Communication and record keeping.
A knowledge and understanding of:

The importance of sound communication.
Types of communication used, e.g. verbal, written, telephones, fax, ICT (e-mail, Internet).
Which type of communication is appropriate to the circumstance.
The need for accurate, appropriate record keeping.
Different methods of record keeping used in - stock control, data logging and restaurant bookings.
9. Environmental considerations.
Catering
1. The industry - hospitality.
A knowledge and understanding of the structure of the hospitality industry:

Hotels, Guest Houses and other establishments providing residential accommodation.

A knowledge of the industry in relation to:

National employment provider.
Benefit to the local economy.
The importance of links between hospitality and leisure, travel and tourism.
7. Customer Care.
A knowledge and understanding of:

The importance of ensuring that customers are satisfied with the service they receive.
A range of methods of measuring customer satisfaction, including verbal and written feedback.
Good customer care for a range of customers and different situations.
Appropriate methods of dealing with problems and suitable actions to be taken, including immediate responses, short-term responses and long-term action.
The importance of presenting a positive image to the customer through:
- Appearance
- Hygiene
- Attitude
- Standard of facilities
- Corporate image, i.e. uniform, business literature, advertising.
6. Costing menus and events.
A knowledge of the basic principles of costing and their application:

Materials used.
Labour.
Profit.
V.A.T.
2. Types of service provided and the related client groups.
Be able to identify a range of different types of service including:

Accommodation.
Full meals.
Snacks, including tea/coffee.
Conference and function facilities.

and be able to identify the major client groups that use these services:

Business.
Private.
Different age groups.
A knowledge of the job roles, duties and training available for:

Managers
Front Office - Head Receptionist, Assistant Receptionist, Porter, Night Porter, Administrative Staff, Concierge.
Accommodation Services - Head Housekeeper, Housekeeper, Room Attendant, Maintenance Officer.
Conference Managers.

Be aware of career opportunities locally, nationally and internationally.
3. Job roles, employment opportunities and relevant training.
4. Menu planning, preparation and presentation.
A knowledge of:

Customer groups - include children and vegetarians.
Occasions - celebration menus, meal deals, conferences, set menus for functions.
Fast food, take-away menus.
The importance of colour, texture, flavour, shape, temperature and time when planning and preparing menus.
Cost and portion control.

Be able to demonstrate the preparation and serving of:

Soups.
Starters (hot and cold).
Main courses.
Accompaniments.
Desserts (hot and cold).
Beverages (non-alcoholic).
Snack dishes/meals.
Appropriate table laying skills related to the type of menu.
5. Planning for functions and events.
A knowledge of:

Types of functions/events.
Date and time.
Appropriate choice of venue.
Number of guests.
Menu and type of service.
Costing.
Promotion - advertising.
Decor and presentation.
Room layout and table layout.
Menu cards/place cards.
Staffing.
Risk assessment.
A knowledge of:

The importance of effective teamwork.

The importance of effective communication in the following:

- administrative procedures - filing, processing, enquirers
- billing of customers - methods of payment
- booking systems - procedures and recording
- customer care - welcome, body language,
answering needs, politeness,
information
- ICT skills - data base, word processing
skills, e-mail
- storage of personal data - governed by the 'Data
Protection Act'




8. Standards of service.
A knowledge of:

Acceptable service standards across:
- reception/front office, food service
- meeting, greeting and bidding farewell
- responding to enquiries
- dealing with complaints
- presenting bills.
The importance of providing a reliable service to customers.
Measures of quality assurance and quality control and why they are important.
Judging quality.
Awarding quality.
9. Communication and teamwork.
Hospitality
A knowledge of:

Conservation of energy and water related to establishment and customer.
Reduce, re-use and recycle waste.
Understand why it is important for the industry to address these areas, e.g. sustainability.




10. Environmental considerations.
GCSE Catering
What topics will I learn?
There are two units which you will study, these are:

UNIT 1: Catering skills related to food preparation and service.

UNIT 2: Catering, food and the customer.

The topics you will study in these units are:
What will I be cooking?
How will I be assessed?
There are no tiers - everybody studies the same and is assessed in the same way.

UNIT 1: Catering skills related to food preparation and service. - 60%
Controlled Task.
Two
practical tasks selected. 45 hours in total. (Year 10 & 11)

UNIT 2: Catering, food and the customer. - 40%
Written Paper 1 1/4 hours. (June 2016)

What extra activities will I do?
Gain a Level 2 certificate in 'food hygiene'.

Work with real chefs!

Cater for meetings and events held in the school.
GCSE Hospitality
What topics will I learn?
There are two units which you will study, these are:

UNIT 3: Hospitality skills related to events and functions.

UNIT 4: Hospitality and the customer

The topics you will study in these units are:
What will I be cooking?
How will I be assessed?
There are no tiers - everybody studies the same and is assessed in the same way.

UNIT 3: Hospitality skills related to events and functions. - 60%
Controlled Task.
One
practical tasks selected. 45 hours in total. (Year 11)

UNIT 4: Hospitality and the customer. - 40%
Written Paper 1 1/4 hours. (June 2016)

What will I need?
A file and stationary is essential.
Some poly pockets, dividers and A4 lined paper are optional.
A catering apron and hat - these can be purchased from school.
Ingredients and containers or a NOTE!!!!!
You may wish to buy a text book (not essential). The best ones are:-
WJEC Hospitality and Catering - Judy Gardiner & Jacqui Housley.
WJEC Hospitality and Catering - Lesley Woods & Scott Reynard
.
Make sure that you collect any free leaflets, recipes etc about food.
Please see me if you have any questions.
Expectations
Everybody has the right to learn...............

I expect you to
Turn up to my lessons on time, with equipment.
Listen when I am speaking.
Get you your equipment out and be ready to start.
Perform to the best of your ability in every lesson
Bring your ingredients to every practical lesson.
Treat your work with respect
Make mistakes.
Try again.
Be positive
Show respect.
Cooperate.
Be responsible.
Try your best.
Take risks.
Take part.
Self Evaluation
Communication and Record Keeping.
Environmental considerations.
Nutrition.
Specialist Equipment.
The Catering Industry.
Jobs in the Catering Industry.
Cooking, Preparing and Presentation of Food.
Hygiene and Safety
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What do I already know?
Full transcript