Introduction
• Pupils will develop their knowledge and understanding of ingredients and healthy eating;
• Pupils will develop food preparation and cooking techniques;
• Pupils will develop their knowledge of consumer food and drink choice;
• Pupils will be able to apply their knowledge to make informed choices;
• Pupils will develop the creative, technical and practical expertise needed to perform everyday tasks confidently;
• Pupils will build an apply a repertoire of knowledge, understanding and skills in order to design and make high quality products for a wide range of users;
• Pupils will evaluate and test their ideas and products and the work of others.
During Key stage 4 Students study a Level 1 / 2 vocational qualification in Hospitality and Catering.
Topics covered in each year group
Year 7
1. Food preparation and cooking
2. Food science
3. Food safety
4. Food choice and provenance
5. Nutrition and Health
Year 8
1. Food preparation and cooking
2. Food science
3. Food safety
4. Food choice and provenance
5. Nutrition and Health
Year 9
Students will prepare for Unit 1 & 2, being Introduced to the industry and revising & extending KS3 topics for Hospitality and catering. Topics covered include
• Food hygiene & health & safety.
• Cooking methods,
• Knife skills
• Bread and pastry.
• Nutrition, including excess and deficiency.
• Investigating macro and micronutrients plus essential non-nutrients.
• Christmas party planning, cooking and prep.
• Dietary needs throughout life from infancy to elderly, including special diets for example ethical, religious and those with allergens.
• Young chef
• Pop up shop and live business planning, from marketing to menu design to opening a one-day business Pop up shop.
• Food provenance and the environment
Year 10
Unit 1 The Hospitality and Catering Industry
• Understand the environment in which hospitality and catering providers operate
• Understand how hospitality and catering provisions operate
• Understand how hospitality and catering provision meets health and safety requirements
• Know how food can cause ill health
• Be able to propose a hospitality and catering provision to meet specific requirements
• End of year theory exam
Year 11
Unit 2: Hospitality and Catering in Action
• Understand the importance of nutrition when planning menus
• Understand menu planning
• Be able to cook and prepare dishes to meet customer and catering
• Controlled assessment and practical exam.
Subject leader Jo Fowler
Email address Joanne.fowler@sjchs.uk