Food and Catering

Embed Skills and Knowledge in Food

In Year 8, students are introduced into Food Provenance, look more closely at sustainability, & how we reduce food miles. They will look at where does their food come from and how it changes from its primary state into secondary ingredients and products. We look further into the factors affect the Food Choice such as culture, religion, 

An introduction to food science and the Functional & Chemical Properties of Ingredients in Food Science to help students understand how food works such as developing gluten formation, raising agents and thickening sauce

Year 8 continue to follow the Eatwell Guide with a focus on nutrition and making the right choice.

Practical’s are still linked to the sections of the Eatwell Guide, developing skills into dishes, but also include elements from the food science investigations that the students have been taught.
 

Enrichment Skills and Knowledge of the Food

In Year 9 the students will look into much more detail at Food, Nutrition and Health looking at Protein, Carbohydrates, fruit & vegetables, hydration, dietary fibre and its uses in food.
For each of the food groups they will look at Food Choice developing the initial focus in Year7 &8 to include advertising & media influence and health related issues with a view of alternative options.

Students look at Food Provenience and how the secondary processing of food affects its nutritional value.

In the summer term there is an assessment project where the students are given opportunity to develop a traditional dish thinking about materials, flavours & cooking and preparing skills alongside ingredient properties.

Through practical work Cooking Methods are explored and students are exposed to a range of cooking skills. Students are taught how to make a range of   products linked to the sections of the Eatwell Guide that is being studied. the emphasis is on skills development & how to combine a wider range of skills within a single dish to prepare & cook dishes that are classified as high-level complex dishes.

Develop and Achieve in Food

Students will be studying one of the qualifications below.  The class teacher will decide upon the most appropriate route for students to follow.

Qualifications taught:
•    GCSE Food Preparation and Nutrition 
•    L1/2 Hospitality &Catering

GCSE Food Preparation & Nutrition

Units:
1.    Skills demonstration. (30%)
2.    Extended making project. (30%)
3.    Fundamentals of Food and Catering. (40%)
In year 10 students will learn and demonstrate a wide range of food preparation techniques and skills through ‘mini’ projects. As students’ progress through the course they will develop a skills-based portfolio of evidence to demonstrate the skills that they have learnt. The portfolio will focus on:
•    Selecting and preparing ingredients
•    Finishing products
•    Cooking techniques and methods
•    Use of a range of kitchen equipment
•    Presentation of food
•    Meals and menu planning including understanding of the different nutrients
•    Teamwork and production in quantity.
In Year 11 students will carry out a project of their choice which will demonstrate their understanding of the skills acquired through the course.  Students will create dishes for a specific context, for example: a street food stall at an outdoor music festival. 50 covers will be served in a single sitting and a celebration event at a luxury hotel. 100 covers will be served in a single sitting. In addition, learners must provide evidence of their communication skills. The qualification will be assessed both internally and externally and will thus feature an exam component in addition to the portfolio and project work.

The external exam will take place at the end of year 11; this would assess the fundamentals of Food and Catering.

L1/2 Hospitality

Units:
1.    The Hospitality & Catering Industry (40%)
2.    Hospitality in Action (60%)

In Year 10 students will develop their catering skills and be able to demonstrate a wide range of dishes with skills and techniques.  They will gain and develop comprehensive knowledge and understanding of the hospitality and catering industry including provision, health and safety, and food safety
In Year 11 they will continue to revise their knowledge of the catering industry to enable them to sit the externally assessed written examination. They will also begin to work on the Unit 2 brief released from the exam board for their food practical task.  This task enables learners to develop and apply knowledge and understanding of the importance of nutrition and how to plan nutritious menus. They will learn the skills needed to prepare, cook and present dishes. They will also learn how to review their work effectively.  

Following the brief, they will present a portfolio for Unit 2 that will be internally assessed and externally moderated.