OS Hospitality

This course provides learners with some of the basic cooking principles required by cooks and chefs in the catering industry. 

Areas covered include: 

• food hygiene and personal hygiene standards for food handlers; 

• consideration of career opportunities in the catering industry; 

• consideration of safe use of equipment and other health and safety issues in the catering industry; 

• preparation, cooking and finishing of four starters, four mains and four desserts, breads, scones, biscuits, cakes, and pastry desserts.

• safe storage of foods and recycling of packaging; 

• healthy eating alternatives; 

• consideration of environmental issues in the catering industry 

Marks for each unit are awarded as follows:

• 20% theoretical knowledge 

• 60% practical skills

• 20% self evaluation

All marks are awarded through practical and portfolio work done in class time . 

This is a selection of the dishes made by our pupils in SJBC over the two years.

A Selection of Skills