Autumn 1

Autumn 2

Spring 1

Spring 2

Summer 1

Summer 2

AC 1.1
The structure of the hospitality and catering industry
styles of service

• hospitality at non-catering venues
• Standards and ratings
• suppliers
• working conditions across the hospitality and catering industry

AC2.1
Describe the operation of the kitchen

• small and large equipment
• front of the house
• customer requirements

AC3.1 personal safety responsibility

• risks to personal safety
• personal safety recommendations
• abbreviations and prevention measures

AC 4.1
Food related causes of ill health

• allergies and intolerances
•  Environmental Health Officer – roles and responsibilities
• Legislation
• Symptoms

Mock exam unit 1

Exam unit 1

Autumn 1

Autumn 2

Spring 1

Spring 2

Summer 1

Y11

AC 1.1

Function of nutrients in the body

AC 1.2

Needs of specific groups

AC1.3

Explain characteristics of

unsatisfactory nutritional intake

AC 1.4

Effect of cooking on the nutrients

AC2.1
Factors to consider when proposing dishes for menus

AC 2.4
Plan production of dishes

Final assessment

Assessments

Open books test

Mock exam: theory test WJEC unit 2

Practical mock exam

Planning for the exam