Year 10

Year 10 students have completed revision for Unit 1: The Hospitality and Catering Industry and completed the exam 18/06/19, well done to all students who sat the exam, you should be very proud. Students have then started to develop their knowledge to complete Unit 2: Hospitality and Catering in Action. Students have been developing their understanding of the importance of nutrition in planning menus (LO1), understanding the functions of a range of nutrients in the human body and comparing nutritional needs of specific groups of people. Alongside this, the students have created a range of dishes to develop their practical skills including layering to make Shepard’s pie, shaping meat for healthy donner kebab, seasoning sauces to make Jambalaya, poaching fish and coating to make fish cakes and using a temperature probe to check Jerk chicken was safely cooked.