Year 10
Students have now finished two of the four assessment criteria in preparation for their examination in June 2020. Students have been focusing on the importance of the Environmental Health Officer, types of food poisoning and how to prevent them; as well as different laws and legal requirements which businesses need to consider. Year 10 will be moving on to understanding how hospitality and catering focuses on all nutritional aspects of the foods which they are selling. Students will be making high level skill products such as fresh pasta, jointing chickens and filleting fish in half term 3 in preparation for their controlled assessment which starts in year 11.

Year 11
During half term 2 students have started their controlled assessment, the first part focusing on understanding the importance of nutrition when planning menus. Students will be continuing this when we return from Christmas break with the aim to have the controlled assessment completed by February half term. Students have still been developing a range of practical skills such as pastry and custard making to support them within their controlled assessment.