CATERING LEARNING OVERVIEW

Students will study

Unit 1  Vegetable cuts – soups

Sauces – béchamel

Main course dishes using chicken.

Desserts – cheesecake, gateau, profiteroles

Knives.

Kitchen uniform

Food hygiene laws, HACCP, Fire accident and prevention, simple first aid, risk assessment,
Health and safety at work
    

Students will study,

Unit 1 Short crust pastry- quiche

Sugar pastry bakewell tart.

Ready made puff pastry – sausage rolls, pin

wheels, cheese and onion pasties.

Christmas cookery – mince pies, chocolate log.

Food contamination, food poisoning, temperature control.

Portion control and costing

Types of establishments that provide food and drink

Qualities of serving staff 

Afternoon tea – scones, biscuits and sandwiches.

Finger buffet – vol au vents, mini quiches, chicken bites, etc.

Fork buffet – range of salads, cold curried chicken salad, etc.

Bar snacks – filled rolls and sandwiches, pizzas, jacket potato.

Ploughman’s – own bread rolls

Rich yeast mixtures    

Styles of food service – self service, fast food, cafeteria, take away, buffet, plate, waiting service, automatic vending, and travel service.

Kitchen and restaurant teams

Basic nutrition relating to healthy eating guide lines.

Menu planning – basic menu planning

Types of menus – table d’hote, a la carte and themed.

Writing menus.

Simple two course meals.

Dishes showing the use of commodities – eggs, dairy produce, cereals flour, rice, pasta, fresh fruit and vegetables, etc.

Commodities.    

Preparation for task – planning the task, simple time plan and evaluation (to include customer acceptability and costing).

Practical task 1.