George Pindar School @georgepindarschOutstanding work from our Monday team at GPS. Our keyworker students and staff created Easter greetings for staff and residents of a local care home. Thanks to Miss Fox and Mrs Robinson for the inspiration! We hope these special members of our community enjoy receiving them! https://t.co/CkTAqxTTnl21 hours ago
George Pindar School @georgepindarschYear 11s, Lisa at Sidewalk is offering support for your next steps. We are living in unprecedented times and we know that some of you are feeling utterly bewildered. Help is at hand. Please do take the time to have a read. (Turn your phone sideways and stretch the image out!) https://t.co/jMA1EhMblX5 days ago
This is a practical subject where you will learn new skills in food preparation.
The course has been designed to develop knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful.
Following the course, you will Understand ingredients and their functions in the body and when included in recipes. Develop some food preparation and cooking skills as well as transferable skills of problem-solving, organisation and time management, planning and communication. Learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations.
Unit 1: External Assessment – The Hospitality and the Catering Industry
Unit 2: Internal Controlled Assessment – Hospitality and Catering in Action
Both units must be passed to obtain the qualification