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- 25th May 2013
CATERING LEARNING OVERVIEW
|AUTUMN TERM 1
6th September-22nd October
|AUTUMN TERM 2
1st November-17th December
Students will study
Sauces – béchamel
Main course dishes using chicken.
Desserts – cheesecake, gateau, profiteroles
Food hygiene laws, HACCP, Fire accident and prevention, simple first aid, risk assessment,
Students will study,
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
|SPRING TERM 1
5th January-18th February
|SPRING TERM 2
28th February-8th April
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.
|SUMMER TERM 1
25th April-27th May
|SUMMER TERM 2
6th June-22nd July
Simple two course meals.
Dishes showing the use of commodities – eggs, dairy produce, cereals flour, rice, pasta, fresh fruit and vegetables, etc.
Preparation for task – planning the task, simple time plan and evaluation (to include customer acceptability and costing).
Practical task 1.