Student Road map to June 22

Course work Guidance

Unit 2: This unit is internally assessed and externally moderated. All assessments must be conducted under controlled assessment conditions and controls have been determined for each stage of the assessment process: task setting, task taking and task marking. In this unit you will gain knowledge of the nutritional needs of a range of client groups in order for you to plan nutritional dishes to go on a menu. You will learn and develop safe and hygienic food preparation, cooking and finishing skills required to produce nutritional dishes.

How it’s assessed

• 72 GLH • 6Hrs Controlled assessment – 3Hrs Assessed practical • 60% of Award

The 3 Learning Objectives are:

LO1: Understand the importance of nutrition when planning menus

LO2: Understand menu planning

LO3: Be able to cook dishes


Unit 1 The Hospitality and Catering Industry

The external assessment is available in June each year. Details of the external assessment are as follows: Duration: 90 minutes Number of marks: 90

  • LO1 Understand the environment in which hospitality and catering providers operate (15– 29 marks) (17% – 32%)
  • LO2 Understand how hospitality and catering provisions operate (15-28 marks) (17%-31%)
  • LO3 Understand how hospitality and catering provision meets health and safety requirements (10 – 26 marks) (11% – 29%)
  • LO4 Know how food can cause ill health (10 – 27 marks (11% – 30%)
  • LO5 Be able to propose a hospitality and catering provision to meet specific requirements (10 – 25 marks) (11% – 28%)

Student Voice

“It’s different to all the other subjects, I can just do my own thing more. I feel happy when I have done something I like.”


You said that you would like more practical lessons and would like to have text books, so as a result we are…….

  • Students felt they didn’t have the lesson often enough (some only have it twice each fortnight due to languages) however this is alleviated from Year 11 and students will have 3 lessons and after school (p4)
  • Create more practical opportunities
  • Purchase a class set to text books and revision guides

Apprenticeships Related to this GCSE/BTEC

  • Environmental Health Officer
  • Restaurant Manager
  • Sous-chef
  • Bakery, Patisserie and confectionery chef
  • Trainee chef
  • Catering Manager
  • Chef de Parte
  • Dietician
  • Food Manufacturing Inspector
  • Event Assistant
  • Sports Nutritionist
  • Craft Butchery
  • Food and Drink Process Operator

A-Levels/Higher Qualifications you can study after this GCSE/BTEC

Reaseheath College: –
Level 1 Foundation in Food Retail
Level 2 Food Enterprise
Level 3 Diploma in Food Technology and Management
Level 2 Craft Butchery
Retail and Production Apprenticeship
Level 2 and Level 3 Food and Drink Process Operator Apprenticeships
Level 1 Foundation in Food Retail
Level 2 Diploma in Professional Bakery
Level 3 Diploma in Professional Bakery

Stoke on Trent College: –
Entry level Introduction to Catering
Level 1 Introduction to Catering
Level 2 Professional Cookery
Level 3 Professional Cookery
Level 3 Professional Cookery (Gastronomy)

Buxton and Leek College: –
Level 1 Hospitality and Catering
Level 2 Hospitality and Catering
Level 3 Hospitality and Catering

Useful Information

Revision Material


Shmoop is a fantastic resource that allows students to recap key areas of the texts that are studied in English Literature. Each online revision guide explores context, character and plot development and key themes that appear within each text. This resource allows students to add to their own personal notes and develop their understanding of the texts studied.

YouTube Mr Bruff

Mr Bruff is an experienced English teacher who has created a large number of videos to support students with their revision. His videos take students through each of the English Language exam papers by exploring strategies to approach the questions, looking at model examples and recapping key techniques to look out for when reading both fiction and non-fiction.


Seneca is a fantastic interactive resource that supports with English Literature revision. This resource will help students recap the context, plot, characters and themes of each text, address misconceptions and revisit key quotations.

Your Next Assessment

Upcoming Assessment:

Your practical work is assessed each lesson.

Coursework will be assessed each half term

Date of Assessment:

At suitable points within projects, your teacher will identify your strengths, areas for development and next steps to improve.


Revision Material:

N/A (Exam grade CAG) All students entered last year

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