Year 10‐Knowledge Organiser Autumn Term 2: Unit 1 LO1… · 2019. 12. 4. · Year 10‐Knowledge...
Transcript of Year 10‐Knowledge Organiser Autumn Term 2: Unit 1 LO1… · 2019. 12. 4. · Year 10‐Knowledge...
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Year 10‐ Knowledge Organiser Autumn Term 2: Unit 1 LO1‐ Understand the environment in which H&C providers operate.
Homework Schedule:1. Complete the case study on page 26 of the course book. Looking at personal attributes.2. Pupils to bring in the ingredients needed to make Cornish pasties, they must remember to bring in a suitable container to cook it in and take home.3. 5 mark stretch and challenge exam question looking at increasing profit.4. Pupils to bring in the ingredients needed to make mince pies or savoury plait, they must remember to bring in a suitable container to cook it in and take home.5. Stretch and Challenge task Page 39‐ Looking at Environment and sustainability.6. Revise for the Summative assessment using your class books and knowledge organisers.
Suggested research to look at (resources/websites):Basic Food Hygiene and Health and Safety in food.BBC Good Food Sensory VocabularyWJEC Hospitality and Catering Course Book (Specification A)
Key Words Caterer, Catering, Establishment, Hospitality, Commercial, Non‐Commercial, Residential, Non‐Residential, Roles and Responsibilities, Kitchen Brigade, Standards and Ratings.
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Year 10‐ Knowledge Organiser Autumn Term 2: Unit 1 LO1‐ Understand the environment in which H&C providers operate.
Outcomes
In unit 1
pup
ils will gain an
d un
derstand
ing in:
Th
e diffe
rent parts of the
H&C indu
stry.
Th
e diffe
rent ty
pes o
f H&C establish
men
ts and
job roles.
Th
e diffe
rent ty
pes o
f H&C prov
ision
for p
artic
ular situations.
Th
e fron
t of h
ouse and
kitc
hen op
erations
Th
e ne
eds a
nd re
quire
men
ts of d
ifferen
t customers.
Wha
t makes H&C bu
sinesses s
uccessful?