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 and test their ideas before making their final products. They also need to think analytically about what they are producing as they need to be able to assess the similarities and differences of different ingredients and dishes.
Character
Food and catering aims to develop resilience, so that every student feels comfortable to make mistakes, learn from them and respond to feedback to become better. Through this students will also enhance their creativity as they will design their own dishes and produce them to a high standard. Through team work 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. In addition to this they will also have guest speakers come into the academy to discuss local produce with them.
| Term 1 | Term 2 | Term 3 | |
| Year 9 Food |
Eatwell guide and healthy eating. Sweet and sour ready meal. Demo Sweet and sour
Nutrition labelling, allergies and allergens in food, Dem banana loaf. Banana loaf Macaroni cheese adaptions for special diets. Gelatinisation demo Macaroni cheese. To oven cook at home. Sensory analysis. Dem pasta. Practical. Sensory analysis to suggest improvements to a recipe. Penne Fiorentina
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Energy balance. Fat, shaping and filling pasty. Dem Cornish pasty Making sauces to go with dishes. Dem Practical. Accompaniments ( sauces – sweet and savoury) custards. Eggs. Coagulation, Whisking demo Practical. Eggs. meringue Eggs Aeration. Swiss roll demo. Practical. Eggs ( Quiche, meringue, pavlova, Swiss roll) |
Curry Year 9 exams Cultural religious and moral food choices Goujons Milk. lemonade and crisps tasting. Value v branded.
BBQ chicken wings. Koftas or falafel
Street food Dem Street food. Chorizo brunch One pot dishes. design Street food. Own choice one pot dish Careers in the food industry. |
| Y10 | Food Safety
Food Safety and Hazards Risk Assessments Knife Skills
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Nutrients
Nutrient Groups Meeting Customer Needs Meat, Fish and Poultry
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Hospitality Industry
Structure of the Hospitality and Catering Industry Presentation Techniques and Accompaniments
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| Y11 | Food Commodities
Principles of Nutrition
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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 Nutrient Groups The Hospitality Industry
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*Year 11 are studying for a GCSE qualification in Food Preparation and Nutrition with WJEC and year 10 are studying the Technical Award in Hospitality and Catering with Eduqas