Block 1 - approx. 20 weeks

Block 2

Block 3

 Introduction To Catering

 Introduction To Catering Terminology

 Health and Social Care

 Skills and Knowledge:

In this project, students will learn about hygiene and safety, and they will also develop their practical skills and prepare and cook a range of dishes both sweet and savoury. They will learn how to use the hob and cooker safely and develop their knife skills. In this project students will learn about a range of equipment used in catering.

Students will make hot chocolate and toast, a fruit salad, pizza and pasta salad to name a few, they will also begin to learn about the Eat Well Guide and the importance of a healthy balanced diet. They will develop their chopping skills and learn how to cook dishes from other cultures. Students will also learn the importance of weighing and measuring. Students will develop basic chopping skills using the “Bridge and claw” technique and apply this knowledge to a variety of dishes throughout the project.

Skills and Knowledge:

In this project pupils will learn about a range of equipment used in catering.

• They will develop their chopping skills and learn how to cook dishes from other cultures.
• This includes:
  • stir fry,
  • designing and making a healthy burger
  • scones.
• Pupils will also learn the importance of weighing and measuring.

Skills and Knowledge:

In this unit pupils will learn about the basic aspects of health and social care

• They will look at topics such as:
  • friendships,
  • problems with identity
  • managing feelings
  • confidence.

• They will build their knowledge and understanding on a range of lifestyle topics, which they can then use in everyday life events.

Assessment: 

• Two written assessment pieces and one practical assessment
• Learning checkpoints across the unit of work
• End of unit assessment. Full examination in January 2022 - Students will be assessed on the topics studied during Term 1

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Assessment: 

• Learning checkpoints across the unit
• Full examination in January - Students will be assessed on the topics studied during Term 1

Block 4

Block 5

 Toy car project 

 Skills and Knowledge:

In this project, pupils research, design and manufacture a vehicle aimed at early year’s development. Students are taught how to use a range of hand tools and machinery in the workshop. By completing this project, pupils increase their accuracy using tools as well as building their confidence in a workshop environment.

As well as practical skills, pupils also develop their subject knowledge of:

• woods and their properties,
• surface finishes,
• types of motion,
• sketching and rendering work,
• descriptive evaluation.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Assessment: 

• Learning checkpoints across the unit.
• Full examination in June - Students will be assessed on the topics studied during the year.

Block 1 - approx. 20 weeks

Block 2

Block 3

Afternoon Tea

 Afternoon Tea

 Health & Social Care Unit

 Skills and Knowledge:

In this project, pupils will learn how to make a selection of dishes that are suitable for afternoon tea. They will also research the “British tradition” of afternoon tea looking at how foods can meet dietary needs. Students will also focus on how to present products and will design and make a cheesecake. They will build on skills previously taught in Year 7 to develop their knowledge of foods and their functions.

Students will make flapjack, savoury scones, Victoria sponge slices and sausage rolls to name a few and they will develop their chopping skills and learn how to prepare and cook dishes made from pastry. They will also demonstrate a variety of cooking skills and use a wide range of equipment.

Skills and Knowledge:

 In this project, pupils will learn how to make a selection of dishes that are suitable for afternoon tea.

They will make a variety of sweet and savoury foods:

• lemon tarts,
• cheese whirls
• Victoria sponge cake slices.

They will also research the history of afternoon tea and looking at how foods can meet dietary needs.

Skills and Knowledge:

In this topic pupils will look at topics such as

• tolerance,
• stress,
• self-esteem
• confidence.

They will build their knowledge and understanding on a range of lifestyle topics which they can then use in everyday life events.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Assessment: 

• Learning checkpoints across the unit.
• Full examination in January - Students will be assessed on the topics studied during Term 1.

Block 4

Block 5 

Skills and Knowledge:

In this project, pupils design and make a colour-changing mood light aimed at the children’s market. They are taught how to construct an electrical circuit and the functions of the components used and how to design for a specific client and how feedback can help them to modify their design ideas.

As well as practical skills involving the production of a working mood light, pupils are also taught how electricity flows. They are shown how to apply Ohms law, how to identify electrical symbol and the classification of components. They are also introduced to plastics and how they can be manipulated using vacuum formers as well as using CAD/CAM.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Assessment: 

• Learning checkpoints across the unit.
• Full examination in June - Students will be assessed on the topics studied during the year.

Block 1 - approx. 20 weeks

Block 2

Block 3

Job Roles in the Industry

 HACCP

 Health and social Care

 Skills and Knowledge:

In this unit students will be introduced to the Hospitality and Catering Industry, students will look at the different job roles within the hospitality and catering industry, including:

• head chef, a Commis chef, a pastry chef and the environmental health officer.

Students will focus on developing their knowledge of hygiene and safety within the catering industry and they will develop their practical skills by preparing and cooking a range of dishes such as:

• spaghetti carbonara
• chicken goujons
• maid of honour tarts
• and chicken curry

Practical skills will develop over the course of the unit and different cooking techniques will be demonstrated

Skills and Knowledge:

In this unit, pupils will focus on developing their knowledge of the hygiene and safety laws within the catering industry.

They will develop skills in cooking products.

They will develop an understanding on the different ways of cooking products and a range of techniques.

They will also study different commodities. 

Skills and Knowledge:

This project will allow pupils the opportunity to develop research skills becoming more independent.

Pupils will look at the life stages people pass through and physical, intellectual, emotional and social development.

Pupils will look at the positive and negative aspects of PIES and how these can have impact on different people.

Pupils will cover Infancy, Early Childhood and Adolescence.

Pupils will continue to focus on the life stages people pass through and the physical, intellectual, emotional and social development and how these can affect people. They will also look at how we care for others.

Assessment: 

• Two written assessment pieces and one practical assessment
• Learning checkpoints across the unit of work
• End of unit assessment. Full examination in January - Students will be assessed on the topics studied during Term 1.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Assessment: 

• Learning checkpoints across the unit.
• Full examination in January - Students will be assessed on the topics studied during Term 1.

Block 4

Block 5

Casting project– metal keyring 

 Skills and Knowledge:

In this unit, pupils will design and make a metal keyring. They complete a range of research tasks before completing a selection of suitable design solutions. They look at how metal can be formed and shaped and what makes it a versatile material to use in manufacturing. They will also cover health and safety when using the machines in the workshop.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Assessment: 

• Learning checkpoints across the unit.
• Full examination in June - Students will be assessed on the topics studied during the year.

Half Term 1 

Half Term 2

Half Term 3

Clock project

 Passive speaker 

 Skills and Knowledge:

In this topic, pupils create a personalised clock.

• They use a range of modern and traditional manufacturing techniques in its production, ranging from the wood turning lathe to modern CAD/CAM.
• They cover the working properties of woods, metals and plastics as well as looking at the environmental effect of using these materials.
• They also work using Jigs and to tolerances improving their manufacturing skills

Skills and Knowledge:

Pupils create passive speakers and manufacture them using CAD/CAM.

They also learn about sustainability and the properties of the materials used in its construction.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Assessment: 

• Learning checkpoints across the unit.
• Full examination in January - Students will be assessed on the topics studied during Term 1.

Half Term 4

Half Term 5

Half Term 6

CAD/CAM Fusion 360

 Presentation skills and modelling 

 Start of NEA

 Skills and Knowledge:

In this topic, pupil’s work with 3D and 2D drawing packages to design and make products using the laser cutters and 3D printers.

They will also cover the properties and applications of a range of modern plastics.

Skills and Knowledge:

 In this topic, students learn how to create technical and presentation drawings ready for starting their NEA.

They also cover modelling techniques and how to create scale models of products.

Skills and Knowledge:

The topics for the NEA are published and pupils start to gather research on their chosen design brief.

They will create mind maps, look at existing products and interview potential clients before starting to design their products.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Assessment: 

• Learning checkpoints across the unit.
• Full examination in June - Students will be assessed on the topics studied during the year.

Half Term 1 

Half Term 2

Half Term 3

Controlled Assessment

 Skills and Knowledge:

Pupils undertake a final controlled assessment piece of work based on a topic supplied by the examination board.

They will identify and investigate a range of design possibilities and develop a design brief based on the supplied topic.

They will then start to generate and develop design ideas.

Skills and Knowledge:

 Pupils will continue their controlled assessment work and move onto modelling and the manufacturing of a final prototype. 

Skills and Knowledge:

Pupils will then analyse and evaluate the design decisions they have made and the suitability of their final design solution.

They will create presentation boards to represent their work ready for moderation.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Assessment: 

• Full Pre-Public Examination (PPE) in November 2021. This will be a full mock examination series, helping students to get a "practice run" at the GCSE examination, along with full diagnostic feedback afterwards.

• Learning checkpoints

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Half Term 4

Half Term 5

 Revision

Skills and Knowledge:

Pupils will cover design and technology in the real world, smart materials and electronic systems and programmable components.

They will also cover mechanical components and devices, paper and boards, natural and manufactured timbers and ferrous and non-ferrous metals. 

Skills and Knowledge:

 Pupils will cover natural, synthetic, blended and mixed fibres and woven textiles.

They will also cover thermoforming and thermosetting polymers in depth.

Pupils will cover a range of exam techniques and recap topics covered over the last two years in preparation for the exam.

Assessment: 

• Full Pre-Public Examination (PPE) in March 2022. This will be a full mock examination series, helping students to get a "practice run" at the GCSE examination, along with full diagnostic feedback afterwards.

• Learning checkpoints

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment. 

Term 1 

Term 2

Term 3

Component 1 – Human Lifespan development

Component 1 – Human Lifespan development
Component 2: Health and Social Care Services and Values

Component 2: Health and Social Care Services and Values

 Skills and Knowledge:

Students will explore different aspects of growth and development and the factors that can affect this across the life stages. They will explore the different events that can impact on individuals’ physical, intellectual, emotional and social (PIES) development and how individuals cope with and are supported through changes caused by life events. Students will look at the life stages people pass through and physical, intellectual, emotional and social development linked to each life stage.

Students will look at factors that affect the PIES growth and development of individuals in the life stages of early childhood and adulthood.
Students will then look at life events and how these impact on a person, physically, intellectually, emotionally and socially

Skills and Knowledge:

Students will continue with factors and life events and the impact of these.

Introduction to Component 2

Students will explore health and social care services and how they meet the needs of service users. They will also study the skills, attributes and values required when giving care.

Students will demonstrate the different types of health and social care services and barriers to accessing them. Also they will understand the skills, attributes and values required to give care

Skills and Knowledge:

Students will explore a range of healthcare conditions and how they can be managed by the individual and the different healthcare services that are available.

Students will explore a range of social care needs and how these can be met by the social care services that are available.

Students will also explore barriers that can make it difficult to use these services and suggest how these barriers can be overcome.

Students will explore the values that are required when planning and delivering care and explore the personal obstacles that individuals requiring and receiving care may face.

Assessment: 

• Learning checkpoints across the unit.
• Tasks 1,2,3a,3b internal assessment

Assessment: 

• Learning checkpoints across the unit.

Assessment: 

• Learning checkpoints across the unit.

Term 1 

Term 2

Term 3

Component 2 -  Health and Social Care Services and Values

Component 3 -  Health and Wellbeing

Component 3 -  Health and Wellbeing

 Skills and Knowledge:

Component 2 – continuation from Year 10.

Students will explore the values that are required when planning and delivering care and explore the personal obstacles that individuals requiring and receiving care may face.

Students will complete Tasks 1,2,3,4 and 5 – internal assessment.

Skills and Knowledge:

Students will explore the factors that affect health and wellbeing, learning about physiological and lifestyle indicators, and person-centred approaches to make recommendations to improve an individual’s health and wellbeing.

Students will explore how factors can affect an individual’s health and wellbeing positively or negatively.

Students will explore how physiological indicators are used to measure health.

Skills and Knowledge:

Students will continue to explore the factors that affect health and wellbeing, learning about physiological and lifestyle indicators, and person-centred approaches to make recommendations to improve an individual’s health and wellbeing.

• Students will be able to;
• apply knowledge of health and well being
• understand of health and wellbeing
• apply knowledge and understanding of health and wellbeing
• analyse and evaluate knowledge and understanding of health and wellbeing.

Students will make recommendations and actions that are aimed at improving  health and wellbeing, alongside support available for achieving this

Assessment: 

• Learning checkpoints across the unit.
• Tasks 1,2,3,4 and 5 internal assessment.

Assessment: 

• Learning checkpoints across the unit.

This external component builds on knowledge and understanding acquired and developed in Components 1 and 2

Assessment: 

• Learning checkpoints across the unit.
• Component 3 – Written external exam.

Term 1 

Term 2

Term 3

Unit 1 - The hospitality and catering industry

Unit 1 - The hospitality and catering industry

Unit 1 - The hospitality and catering industry

 Skills and Knowledge:

A01 delivery – The hospitality and catering industry

Students will learn about Hospitality and Catering providers. Students will explore job roles and working in the industry.

Students will look at working conditions and factors that contribute to the success of Hospitality and Catering provision.

Students will also cook a wide range of dishes within this unit to develop skills to use in their Year 11 controlled assessment. 

Skills and Knowledge:

A02 delivery - How hospitality and catering provisions operate

Students will look at the operation of front and back of house. Customer requirements in Hospitality and Catering and also how provision meets customer requirement.

A03 delivery - Health and safety in hospitality and catering

Students will look and explore health and safety in the industry and also food safety.

Students will also cook a wide range of dishes within this unit to develop skills to use in their Year 11 controlled assessment

Skills and Knowledge:

A04 delivery - Food safety in hospitality and catering

Students will explore food related causes of ill health and look at symptoms and signs of food-related induced ill health

Students will explore preventative control measures of food-induced ill health and also explore the role of The Environmental Health Officer (EHO).

Students will also cook a wide range of dishes within this unit to develop skills to use in their Year 11 controlled assessment.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.
• Full Pre-Public Examination (PPE) in Nov/Dec 2022.

This will be a full mock examination series, helping students to get a "practice run" at the GCSE examination, along with full diagnostic feedback afterwards.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Term 1 

Term 2

Term 3

Unit 2 - Hospitality and catering in action

Unit 2 - Hospitality and catering in action

Unit 1 - The hospitality and catering industry  and Unit 2 - Hospitality and catering in action 

Skills and Knowledge:

Unit 2 delivery

• Understanding the importance of nutrition
• Factors affecting menu planning

Students will work independently on controlled assessment in which they are required to cover a variety of topics learnt from year 10.

Students will learn the importance of nutrients and how this can be applied to create a range of balanced meals. Students will also study the amount of nutrients needed for different age groups.

They will learn how different cooking methods impact on nutritional value and topics such as nutritional needs of specific groups and the functions of nutrients.

Students will trial different dishes and develop skills to carry through to the practical examination.
Students will plan production of two dishes in preparation for the practical internal assessment.

Skills and Knowledge:

Students will continue to work independently on their controlled assessment (unit 2)

Unit 2 delivery

• How to prepare and make dishes
• Presentation techniques
• Food safety practices

They will develop an understanding on the different ways of cooking products and a range of techniques.

Students will learn about the factors to consider when proposing new dishes for menus. They will study the time of year, skills of staff, equipment and the type of provision. They will also need to consider the finance and the client base. They will also study different commodities.

Students will look at factors to consider when proposing dishes for a menu and how to address environmental issues.

Skills and Knowledge:

Students will produce a review of their dishes they cooked for Unit 2 – practical element of the course. They will also review their own performance

Preparation for external exam – revisiting topics from Unit 1 in preparation for the Unit 1 external assessment.

Revision for the unit 1 external assessment.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.
• Unit 2 – Practical assessment

Assessment: 

• Learning checkpoints across the unit.
• End of unit assessment.
• Unit 1 – External exam