Don Valley Academy

Part of the work of the specialism is to collaborate with other departments. A recent collaboration between the Drama, Hospitality and Catering department is the Murder Mystery Party held on 19^th October.  School staff and visitors from the community attended the sold out event!

Year 12 & 13 Drama and Theatre studies students prepared a mysterious performance based on a true story, whilst Year 11 Hospitality & Catering students prepared a delicious buffet which was served as small performances took place amongst the guests.

Later, it was revealed that a murderer was among us! The guests were asked to give evidence as to whom they thought may be responsible.

‘I was so impressed how the students stayed in character for so long, working without a script, I really enjoyed it.’  Murder Mystery Party guest.

It was so wonderful to see Don Valley students working in such a professional and committed way, a unique experience that was one of the most challenging events they have ever taken part in.

Mrs Gregory, Head of Food Technology said ” The Hospitality and Catering students enjoy the events very much. They like the ‘working environment’ of a realistic setting and enjoy showing their skills off to different audiences. A great cross-curricular event between Drama and Food, both departments compliment each other well. This was a fund raising event for the British Heart Foundation and a total of £70 was raised. A very enjoyable and well attended event.”

Miss Cattaneo
Cross Curricular Learning Co-ordinator

A course in Hospitality and Catering offers a unique opportunity in the curriculum for candidates to develop their knowledge and extend their skills within hospitality and catering in a vocational context. It will provide opportunities for candidates to develop innovative thinking, creativity, independence, teamwork and imagination.

The specification encourages the investigation and study of hospitality and catering in a variety of contexts. In these contexts the candidates are given opportunities to acquire competence, capability and critical skills through the creation, implementation, use and evaluation of a range of resources.

The specification uses a range of assessment techniques to enable the candidate to respond through practical and investigative work.

ASSESSMENT

UNIT 3: Hospitality skills related to events and functions

Students will undertake a number of event based tasks, these will be carried out in the Signature Restaurant which is located in the Food Studies Block. The task will be carried out in a realistic hospitality context, thus giving the students the opportunity to participate in the whole process.

The students will be given the opportunity to work in a fully functional industrial kitchen. The restaurant serves a variety of customers, which have included staff, governors, local residents, parents and corporate companies e.g. Apple Mac.

The students will gain not only independence but teamwork experience in a work based environment. They will also achieve
• Personal presentation
• Safe practices
• Risk assessment
• Practical skills
• Food and beverage preparation and production
• Food and beverage service
• Customer care
• Organisational skills
• Time management

This unit will internally assessed and externally moderated through a portfolio of evidence.

Unit weighting 60%

UNIT 4: The Hospitality and Catering Industry

Written paper, externally set. The examination paper will assess

i) recall and application of
ii) understanding of skills specified in the unit.
iii) evaluating evidence, making reasoned judgments and presenting conclusions accurately and appropriately.

Unit weighting 40%

ICT IN HOSPITALITY AND CATERING.

Students will be expected to make effective use of ICT in relation to the needs of the subject. Opportunities will arise where they will expected to find, select and synthesise information from a variety of primary and secondary sources.

• Opportunities will also arise during normal classroom activities.
• Use database programs to interrogate pre-recorded information, such as dietary information/ maintenance of stock levels/stock control.
• Use word processing and graph packages to produce menus, orders etc
• HACCP software.
• Use CD ROMs produced by relevant organisations such as BNF and Food Hygiene.
• Relevant web sites.

The students will be expected to wear chef whites and waiter/waitress uniform. These are provided and laundered by the department.

Extra qualifications are offered to all GCSE students they are, Food hygiene level 2, health & safety at work level 1, fire marshalling and first aid.

J. Gregory – Head of Food Technology.