S3 Hospitality National 4 & 5 Timeline 2016/2017
WEEK / UNIT / Content/Skills / ASSESSMENTTerm 1
15/08 / Cookery Skills, Techniques and Processes
1.1 Selecting and using equipment to weigh and measure ingredients accurately / Introduction to unit.
Reinforce accurate weighing and measuring, selecting and using equipment. / Practical skills are taught and practiced throughout the unit and assessed as required competency is reached.
22/08 / Principles of Food hygiene and safety in the kitchen / Related practical activities
29/08 / HACCP / Pupils prepare HACCP checklist for Paella
5/09 / Micro-organisms and conditions for growth
1.3 During all practical activities pupils should implement guidelines for personal, food and kitchen hygiene and demonstrate safe working practice. / Teacher, peer and self-assessment are used to identify areas for improvement of safe and hygienic practices. On-going / Peer assessment of safe and hygienic practice
12/09 / Food preparation techniques and specialist equipment.
1.2 Applying a range of food preparation techniques using appropriate equipment with precision. Pupils are given opportunities to use a variety of equipment, appropriate to the techniques, when following a number of recipe / Knowledge and understanding of techniques is reinforced through practice of preparing a variety of dishes.
Pupils keep a log of food preparation techniques and equipment used for each practical activity throughout unit
19/09 / Cookery processes
2.1 and 2.2 Cooking prepared ingredients according to recipes and controlling the stages of the cookery processes and testing food for readiness / Knowledge and understanding of cooking processes is reinforced through practice of preparing a variety of dishes.
Pupils keep a log of cookery processes for each practical activity
26/09 / 1.1, 1.2 , 1.3, 2.1 and 2.2 on-going / Related practical activities / Outcome 1&2 are assessed through practical exercises with evidence recorded by photographs and assessors observational checklist throughout this unit.
3/10 / 1.1, 1.2 , 1.3, 2.1 and 2.2 on-going / Related practical activities
10/10 / 1.1, 1.2 , 1.3, 2.1 and 2.2 on-going / Related practical activities
17/10 / October Week Holiday
24/10 / Planning and preparation for class assessment. / Teacher demonstration of assessment dishes
Pupils prepare time plans
31/10 / Savoury macaroni cheese / Class assessment
Teacher, peer and self-assessment is used to identify areas for improvement.
7/11 / Apple roulade / Class assessment
Teacher, peer and self-assessment should be used to identify areas for improvement.
14/11 –
28/11 / 1.1, 1.2 , 1.3, 2.1 and 2.2 on-going / Related practical activities
5/12 / Christmas cooking
12/12 / Christmas cooking
Christmas Holidays
Term 2
5/1-9/1/17 / Planning and preparation for Nat 4 unit assessment.
16/01 / Practical Activity - Prepare a two course meal, following recipes, controlling cooking processes, testing for readiness and working safely and hygienically / Teacher demonstration of dishes.
Garnishes and decorating dishes / National 4
Unit assessment
23/01 / Practical Activity - Prepare a two course meal, following recipes, controlling cooking processes, testing for readiness and working safely and hygienically / National 4
Unit assessment
30/01 / Evaluation of Practical activity / Teacher and self-assessment is used to identify areas for improvement.
6/02 / Reassessment
13-24/02 / Planning and preparation for Nat 5 unit assessment. / Teacher demonstration of dishes.
Garnishes and decorating dishes
27/02 / Practical Activity - Prepare a two course meal, following recipes, controlling cooking processes, testing for readiness and working safely and hygienically / National 5
Unit assessment
6/03 / Practical Activity - Prepare a two course meal, following recipes, controlling cooking processes, testing for readiness and working safely and hygienically / National 5
Unit assessment
13/03 / Evaluation of Practical activity / Teacher and self-assessment is used to identify areas for improvement
20/03 / Reassessment
27/03- / Pupils complete checklists. / Related practical activities / Unit assessment of practical activities complete
Easter Holidays
Term 3
18/04-28/04 / Understanding and Using Ingredients / Introduction to unit
Dietary Targets and links to health
Related practical activities / Practical skills are taught and practiced throughout the unit and assessed as required competency is reached.
2/05 -12/05 / Planning and preparation for Practical Activity / Teacher demonstration of dishes.
Garnishes and decorating dishes
Pupils prepare time plans and weigh and measure ingredients
15/05-19/05 / Prepare a three course meal, following recipes, controlling cooking processes, testing for readiness and working safely and hygienically / Class practical assessment
Three course meal.
22/05-9/06 / Dietary Targets and links to health / Pupils apply knowledge of current dietary advice when carrying out practical tasks.
Related practical activities
12/06-
27/06 / Preparation and cookery methods to produce healthier options. / Recipe Modification to produce healthier options
Related practical activities