Catering and Hospitality: Professional Cookery and Food and Drink Service

NVQ Level 2 Catering and Hospitality: Professional Cookery and Food and Drink Service - Year 12

This is a two year course and is suitable for students who may want to work in the Hospitality and Catering industry. Students will complete units in both the kitchen and restaurant areas (RWE – realistic working environment), carrying out practical work for/or in the Charter restaurant, which will be continually assessed. Students record achievements in individual portfolios. Underpinning knowledge will be tested during written activities and City and Guilds multi-choice question and answer papers.

TEACHER 1 Professional Cookery	TEACHER 2 Food and Drink Service
Half Term 1 (September - October)
Course introduction Induction – Health and safety training (unit 101 – Maintain a safe, hygienic and secure working environment), food safety and hygiene (unit 203 - Maintain food safety when preparing, storing and cooking food) Practical work in the RWE - kitchen	Course introduction Induction – Working practices in the Charter restaurant including H&S, customer service, team work (unit 104 - Work effectively as part of a team. Practical work in the RWE - restaurant
City and guilds test – Unit 101 Internal Common Assessment: When competent students will have ongoing assessment in the RWE. Coursework Deadline this H/T: N/A Field Trips/Visits: No	City and guilds test – Unit 104 Internal Common Assessment: When competent students will have ongoing assessment in the RWE. Coursework Deadline this H/T: N/A Field Trips/Visits: No

Half Term 2 (November - December)
Continue developing practical skills in the kitchen environment. Continue theory – Unit 203	Continue developing practical skills in the restaurant environment. Theory – Unit 201 – Give customers a positive impression of self and organisation. Theory – link with unit 203 for unit 204 - Maintain food safety when storing, holding and serving food.
City and guilds test – Unit 101. CIEH – Basic Food Hygiene Level 2 test Internal Common Assessment: Ongoing in RWE Coursework Deadline this H/T: N/A Field Trips/Visits: No	City and Guilds tests - Unit 201 and Unit 204 Internal Common Assessment: Ongoing in RWE Coursework Deadline this H/T: N/A Field Trips/Visits: No

Half Term 3 (January - February)
Continue developing practical skills in the kitchen environment Theory work – unit 102 - Maintain, handle and clean knives. Theory work – unit 272 -Set up and close a kitchen.	Continue developing practical skills in the restaurant environment. Theory work – Unit 206 - Prepare and clear areas for table service
City and Guilds tests – Unit 102 and 272 Internal Common Assessment: Ongoing in RWE Coursework Deadline this H/T: N/A Field Trips/Visits: No	City and Guilds test – Unit 206 Internal Common Assessment: Ongoing in RWE Coursework Deadline this H/T: N/A Field Trips/Visits: No

Half Term 4 (March - April)
Continue developing practical skills in the kitchen environment Theory work – Unit 226 - Prepare vegetables for basic dishes Theory work – Unit 233 - Cook and finish basic vegetable dishes.	Continue developing practical skills in the restaurant environment. Theory work 207- Serve food at a table
City and Guilds tests – Units 226 and 233 Internal Common Assessment: Ongoing in RWE Coursework Deadline this H/T: N/A Field Trips/Visits: No	City and Guilds test – Unit 207 Internal Common Assessment: Ongoing in RWE Coursework Deadline this H/T: N/A Field Trips/Visits: No

Half Term 5 (May - July)
Continue developing practical skills in the kitchen environment Theory – unit 236 - Prepare cook and finish basic hot sauces. Theory work – unit 237 -Prepare, cook and finish basic soups.	Continue developing practical skills in the restaurant environment. Theory work – unit 209 - Provide a carvery and buffet service. Theory work – unit 217 - Prepare and serve dispensed and instant hot drinks
City and Guilds tests – Units 236 and 237 Internal Common Assessment: Ongoing in RWE Coursework Deadline this H/T: N/A Field Trips/Visits: No	City and Guilds tests – Units 209 and 217 Internal Common Assessment: Ongoing in RWE Coursework Deadline this H/T: N/A Field Trips/Visits: No

Suggested Course reading list
ProActive City and Guilds – Food and Drink Service Level 2 and Professional Cookery Level 2
Campbell, Foskett, Ceserani – Practical Cookery
BBC – Food web site

Queen Elizabeth High School

Catering and Hospitality: Professional Cookery and Food and Drink Service - Year 12

NVQ Level 2 Catering and Hospitality: Professional Cookery and Food and Drink Service - Year 12