Food and Catering

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KS3

Year 7

Students will understand and develop hygiene and safety procedures

Students will be learning the principles of the new Eatwell Guide and tips for healthy eating.

Students will develop food preparation and cooking techniques

Year 7 Recipes:

Vegetable Cous Cous

Dorset Apple Cake

Chicken Coujons

Pasta Bake

Scone Pizza

Cheese Scones

Marvellous Muffins

Shortbread

Year 7 Recipes 2020

 

Year 8

Students will deepen their knowledge of understanding of food and nutrition.

Students will recall and relate the principles of the Eatwell Plate

Students will research and cook International Cuisine

Year 8 :

Patatas Bravas

Macaroni Cheese

Bolognaise

Sausage Risotto

Chinese Noodles

Chicken Curry

Toad in the Hole

Chocolate Fudge Brownies

Chocolate & Raspberry Turnovers

Year 8 Recipes 2020

 

Year 9

Students will extend their food preparation and cooking techniques

Students will cook a range of dishes developing their creative and practical expertise

Students will focus on designing and making Healthier Fast Food

Year 9 :

Stuffed Crust Pizza

Chicken Fajiitas

Burgers

Doner Kebab

Pasta & Sauce

Sweet & Sour

Spring Rolls

Chicken Curry

Naan Bread

Cookies

Year 9 recipes 2020

 

KS4

Reasons for studying Level 1/2 Hospitality & Catering

Students will develop understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful.

There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations.

Students will also have the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.

Students will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression. Successful completion of this qualification could support entry to qualifications that develop specific skills for work in hospitality and catering.