Food and Catering
Knowledge
For everyday life it is important to know about nutrition. How does our body use nutrients? What is the relationship between diet, health and disease? What is a balance diet? Besides this the food industry continues to grow and there are now a range of careers opportunities in the service and catering sector that require knowledge of this. Other careers such as journalism and the medical profession are also focusing on nutrition. Therefore learning about food to have a firm understanding of is not only a key life skill but also one that opens careers opportunities.
Ways of thinking
Food and catering is not about just cooking what you want. It involves investigative thinking where students have to research, plan, develop their ideas before making their final products. They also need to think analytically about the sensory characteristics of food and understand how food can be adapted to improve the overall outcome of a dish. Students need to be creative with how they present their food to make It look appealing, but they need to think critically about how food affects our environment.
Character
Food and catering aim to develop resilience, so that every student feels comfortable to make mistakes, learn from them and respond to feedback to become better. Students will gain lifelong knowledge on how to cook basic dishes that they can continue to adapt and modify into adulthood. Through teamwork students will become equipped leadership skills and self-control.
Experiences
All students will have the opportunity to make their own dishes, sometimes for the very first time and developing cooking skills that will help them in later life. Students will make dishes from all around the world, exploring different cultures and even looking into how chocolate is made. There is opportunities to speak with people in the industry and visit the local college for a taster in further education in food studies.
| Term 1 | Term 2 | Term 3 | |
| Year 9 Food | Health and safety Composite dish Food hygiene. The 4Cs. food poisoning. storage rules, key temperatures and date marks. Practical. Fajitas and food safety Food poisoning and its symptoms Practical. Making quiche Food safety- know how to safely store food at correct temperatures Making a Fattoush salad- knowing how to correctly store food to prevent food spoilage Food related illness, understanding and modifying recipes for coeliac disease and lactose intolerance. Practical: gluten free shepherd’s pie and a Christmas practical- yule log | Exploring the Eatwell guide in more depth Health swaps Practical: Stir fry, Meatballs n sauce Curry making. We will investigate macronutrients Health related illness /Excess and deficiencies of macronutrients We will make potato dauphinoise Pasta making- we will make ravioli with different fillings Essential vitamins and minerals for teenagers Shortening and how gluten impacts short crust pastry. Jam tarts | Year 9 exams The science behind food and how the DNA can be changed Food labels, what the laws are on a food label Practical’s: macaroni and cheese Pizza wheels- bread making Chelsea buns Analysist and evaluation of food Creaming and how to make brownies We will make hummus served with flatbread |
| Y10 | Food Safety Food Safety and Hazards Risk Assessments Knife Skills Key legislation Produce medium- high skill dishes including pasta making, sauce making, soups, bread making | Hospitality in action Different types of service Job roles within the industry Different contracts Work flow and kitchen brigade | Hospitality Industry and nutrition Structure of the Hospitality and Catering Industry Specialist equipment Eatwell guide Diet related illnesses Micronutrients and macronutrients. Produce high skilled dishes with focus on presentation techniques Analyse food recipes |
| Y11 | Nutrition Principles of Nutrition Diet and Good Health Analysis of food | NEA (Coursework) Completion Investigate and plan the task, select a final menu to be produced to showcase skills and produce a plan of action for the practical execution of the dishes (to include trialling and testing) | Exam Preparation Food Safety and Hazards The Hospitality Industry Structure of the industry The role of the Environmental Health Officer |
* Year 10 and 11 are studying the Technical Award in Hospitality and Catering with Eduqas