1. Exam conditions *SILENCE*
08 May 2019
Starter Task:
Test –
Exam conditions *SILENCE*
Easy answers (state)
will be made of flour, butter, eggs and milk.
Clever answers (apply)
..... could be made of flour, butter, eggs and milk because flour is a cheap commodity… and easy to work with.
Genius answers (justify)
could be made of flour, butter, eggs and milk because they are locally sourced ingredients minimising air miles…, therefore

2. Job roles employment and training
List the main groups of employment
Explain their content and various roles
Discuss employment opportunities
Lesson Objectives
There are a range of jobs in the catering industry which are split into 3 main groups:
Management and administration
Food preparation
Food and drink service

3. Management and administration
Maybe a manager for each area in larger establishments
Manager – in charge of the day-to-day running, responsible for profit and organisation
Assistant manager – delegated tasks from the manager and in charge in the absence

4. Food preparation - Chef
Depending on the size maybe one or a ‘brigade’, several different types:
Head or executive chef in charge of all aspects of food production including menu planning, purchasing, costs, planning work schedules and hygiene
Second (sous) chef in charge of all production and staff supervision
Pastry (patissier) chef prepares pastries and desserts

5. Chef
Larder (garde manger) chef responsible for cold foods including salads, dressings, pates and cold hors d’ooeuvres
Sauce (saucier) chef responsible for sauces, stews, hot hors d’oeuvres and saute foods to order
Vegetable (entremetier)chef responsible for vegetables, soups, starches and eggs
Assistant (commis) chef helps in all areas
Kitchen porters clean up after the chefs

6. Food and drink service
Collectively known as waiting staff and may include:
Restaurant manager – ensures smooth running and takes bookings, relays information, to the head chef, arranges training and completes rotas
Head waiter/ess is second in charge, greets and seats customers, may deal with complaints
Wine waiter serves the customers and clears tables
Waiting staff clear the tables and check for customer satisfaction

7. Food and drink service
Task: Choose a local establishment and list what roles they employ

8. Employment opportunities
Catering establishments provide employment opportunities within the community
We are encouraged to reduce carbon footprint and buy local produce to support community cohesion
Catering establishments may include information such as locally grown/reared to encourage sale
Workers employed may be full, part or casual staff

9. Employment opportunities
Full time – permanent with contract working shifts with daily changes depending on business, work a set rotation including weekends
Part time – set days and employed permanently, fewer hours than full time but busier periods (meal times)
Casual – specific functions sometimes employed through an agency, called in for busier times (Christmas)

10. Employment opportunities
Career paths – employment in kitchen before hotel and then to management, employed in a range of areas with scope to travel
Jobs are available locally, nationally and internationally
Task: find what jobs are available in your area, research how you can progress up the ladder and what qualifications you need
Task: carry out a mock interview
Task: list the personal skills you would require in each role above
Homework: Complete revision material/revise for test