Students learn about the nature of healthy eating and food proportions in line with the Government guidelines on the 'Eatwell Plate'. 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.
The 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 purpose of the unit is for learners to safely plan, prepare, cook and present nutritional dishes.
Year 11 hospitality course will enable students to develop their practical cooking skills. The course is 60% coursework and 40% exam based. Students studying this course will: