Students learn about the nature of healthy eating and food proportions in line with the Government guidelines on the 'Eat well Guide'. Each lesson explores a food group section and new skills are learnt and built upon each week. Basic skills including measuring, chopping, peeling, simmering, frying, grating and rubbing-in along with aspects of food safety are incorporated in fun and engaging practical lessons. The students learn how to safely and competently use each cooker section including the grill, hob and oven manufacturing quality practical outcomes.
Students build upon healthy eating knowledge and look into government guidelines on lowering fat, salt and sugar and increasing fibre in the diet. Each topic and its health implications are discussed in detail and practically dishes are cooked according to those guidelines. Students build on food safety knowledge through cooking meats and increase their practical skill portfolio to include dough manufacture. Within Year 8 students will also focus on different target groups such as multiculturalism and vegetarianism.
Students explore various food commodities and topics including vegetarianism, batters, pastries, fish and whisking. These skills create a good grounding for those students wishing to choose catering as a GCSE option or equally create opportunities as further life skills as students discuss functions of ingredients in detail, batch production, reformulation of recipes to be healthier and ways to lower the cost of basic dishes. Higher-level food skills are taught including corn-flour sauces, rough-puff pastry, frying batters, large knife skills and using electric whisks.
Unit 1-The Hospitality and Catering Industry (40% of the overall qualification)
Unit 1- is an externally set unit, which consists of a written exam paper. The applied purpose of the unit is for learners to use their knowledge and understanding of the hospitality and catering industry in order to propose new hospitality and catering provision to meet specific needs. The exam will cover the learning objectives as follows;
LO1; Understand the environment in which hospitality and catering providers operate
LO2; Understand how hospitality and catering provisions operate
LO3; Understand how hospitality and catering provision meets health and safety requirements
LO4; Know how food can cause ill health
LO5; Be able to propose a hospitality and catering provision to meet specific requirements
Unit 2- Hospitality and Catering in Action (60% of the overall qualification)
Unit 2-The applied purpose of the unit is for learners to safely plan, prepare, cook and present nutritional dishes. It is s an internally assessed unit consisting of controlled assessment and a practical exam. The unit will cover the learning objectives as follows;
LO1; understand the importance of nutrition when planning menus
LO2; understand menu planning
LO3; be able to cook dishes