Catering and Hospitality: Professional Cookery and Food and Drink Service

NVQ Level 2 Catering and Hospitality: Professional Cooking and Food and Drink Service

This is the second year of the two year course. Students continue working towards completing evidence for their portfolios. Students’ skills and ability vary and the course can be completed accordingly. In the second year students are encouraged to gain work experience and/or part time employment.

TEACHER 1 Professional Cookery	TEACHER 2 Food and Drink Service
Half Term 1 (September - October)
Practical work in the RWE – kitchen Theory work – Unit 245 - Prepare, cook and finish basic pastry products.	Practical work in the RWE – restaurant Theory work 205 - Maintain and deal with payments.
City and guilds test – Unit 245. 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 205 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. Theory – Unit 249 - Prepare, cook and finish basic hot and cold desserts.	Continue developing practical skills in the restaurant environment. Theory – Unit 275 - Maintain customer service through effective handover.
City and guilds test – Unit 249 Internal Common Assessment: Ongoing in RWE Coursework Deadline this H/T: N/A Field Trips/Visits: No	City and Guilds test - Unit 275 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 – Unit 223 - Prepare poultry for basic dishes. Theory – Unit 230 - Cook and finish basic poultry dishes.	Continue developing practical skills in the restaurant environment. Theory work – Unit 273 - Promote additional services or products to customers.
City and Guilds tests – Unit 223 and 230 Internal Common Assessment: Ongoing in RWE Coursework Deadline this H/T: N/A Field Trips/Visits: No	City and Guilds test – Unit 273 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 222 - Prepare meat for basic dishes. Theory work – Unit 229 - Cook and finish basic meat dishes.	Continue developing practical skills in the restaurant environment. Complete and outstanding tasks
City and Guilds tests – Units 222 and 229 Internal Common Assessment: Ongoing in RWE Coursework Deadline this H/T: N/A Field Trips/Visits: No	City and Guilds test s – complete any missed assessments 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 126 - Cook and finish basic bread and dough products	Complete all assessments Course portfolio work complete
City and Guilds test – Units 126 Internal Common Assessment: Ongoing in RWE Coursework Deadline this H/T: N/A Field Trips/Visits: No	City and Guilds tests – complete as necessary 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 13

NVQ Level 2 Catering and Hospitality: Professional Cooking and Food and Drink Service