Food and Catering


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.


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.


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.
Composite dish
Food hygiene. The 4Cs. food poisoning. storage rules, key temperatures and date marks.
Practical. Bread based product (Pizza)
Diet related illnesses
Practical. Pastry ( short crust jam tarts)
Packaging, marketing, advertising and promotion.

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



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)
Cooking methods. Methods of cake making, Raising agents
Denaturation and temperature probes. Marinades.
Chicken skewers/fahitas
International cuisine.

Year 9 exams
Cultural religious and moral food choices

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



Nutrient Groups

Meeting Customer Needs

Meat, Fish and Poultry


Hospitality Industry  

Structure of the Hospitality and Catering Industry

Presentation Techniques and Accompaniments


Y11 Food Commodities  

Principles of Nutrition
Diet and Good Health
The Science 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

Nutrient Groups

The Hospitality Industry


*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