Applied Learning

Autumn Term

Understand the structure of the construction and built environment industry which includes a range of work, types of organisation and types of client.

Understand the methods used to repair, maintain and refurbish buildings.

Recommend actions for the repair, maintenance and refurbishment

Christmas Term

Understand how construction projects are planned which include the responsibilities in construction projects, interactions between individuals and planning construction projects.

Understand the work carried out by construction and building services craft operatives.

Winter Term

Understanding substructure processes such as site preparation, excavations, foundations and building services. Then moving on to superstructure processes which include: external walls, floors and roofs.

Understand how to work safely on construction projects

Easter Term

Understand internal construction processes which include partitions, wall and floor finishes, fixtures and fittings.

Understand technical skills required for construction craft tasks

Spring Term

Understand the properties of construction materials such as timber, masonry, metals, plastics, concrete, paints, plasters, glass and ceramics.

Recap over units 201, 202, 203 and 204 in preparation for the external assessment

Summer Term

Autumn Term

Fruit and vegetables, food hygiene health and safety.

Cooking methods and heat transfer Functional and chemical properties of ingredients in food
dish presentation.

Christmas Term

Food provenance and quality assurance.

NEA 1 Food Science investigation and revisit macro

Micro & micronutrients, illnesses caused by poor diet

Winter Term

Eggs, poultry, meat, macro nutrients

NEA 2 food practical, food hygiene, time plans,
evaluation methods

Easter Term

fish, cereals, allergies, micronutrients, minerals

Food provenance, Food labels, Diets for specific groups, BMR PAL, Energy balance exam questions

Spring Term

sugar, micronutrients, vitamins, Conducting food science research, research methods, annotation and referencing

Commodities, nutritional case
studies, factors affecting choice exam questions

Summer Term

Exam papers, exam questions methods of evaluation and summarising

Autumn Term

Understand how and why enterprises and entrepreneurs are successful

Present a plan for the microenterprise idea to meet specific requirements

Christmas Term

Understand customer needs and competitor behaviour through market research

Winter Term

Understand how the outcomes of situational analyses may affect enterprises.

Marketing Activities:
Targeting and segmenting the market, 4ps of the marketing mix and trust, reputation and loyalty.

Easter Term

Complete component one PSA.

Financial Documents and Statements: Profitability and liquidity, financial statements, revenue and costs, payment and methods

Spring Term

Complete component one PSA.

Financial Planning and Forecasting:
Budgeting, cash flow, break-even and sources of finance

Summer Term

Choose an idea and produce a plan for a micro-enterprise idea

Autumn Term

UCO90 - Types of hair & beauty businesses, business structures, opportunities in the hair and beauty sector, ways of training, links to other industries and contribution to GDP

Completion of UCO91

Christmas Term

Health, safety & hygiene, infectious conditions, professional organisations, sustainability, environmental effects of hair & beauty businesses, historical development and technological advances.

Revision for exam

Winter Term

Entrepreneurship; business planning and marketing.

February (Exam)
NEA controlled assignment

Easter Term

UCO91 - Cosmetic ingredients

NEA controlled assignment

Spring Term

Structure and functions of the skin, hair and nail.

Practical Work:
Introduction to Manicure,
waxing, facials, eye treatments

Summer Term

Historical evolvement from Ancient Egyptians to modern times; development of products from concept to launch and impact of manufacturing on the environment.

Autumn Term

Level 2: Manicure; health & safety

Christmas Term

Level 2: Pedicure; spray tanning.

Winter Term

Level 2: Facials

Easter Term

Level 2: Waxing

Spring Term

Level 2: Eye treatments

Summer Term

Level 2: Practical assessments

Autumn Term

Food hygiene, the role of the EHO and legislation, HACCP, types of bacteria that cause food poisoning, food allergies practical skills

Christmas Term

The structure of nutrients, Nutrient density, biological value and glycaemic index

Nutrient values in food / food labelling

Impact of the preparation and cooking methods on nutrients

Winter Term

The characteristics of unsatisfactory nutritional intake, the nutritional needs of specific groups, how different situations affect nutritional needs

Calculating nutritional requirements of individuals

Easter Term

Time plans and evaluation methods

NEA 15 hour assessment

Spring Term

Case studies and exam questions theory

Summer Term

Exam

Functional properties of ingredients in baking fats carbohydrates and proteins