Food

The food department aims to teach pupils;

Food safety and hygiene
Diet and Nutrition
Practical Cooking Skills
Food Provenance and Choice

Learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life. Along with building their interest, passion and confidence in a future career in the food industry.

KEY STAGE 3

During Years 7-9 the following topics are taught:

Year 7	Year 8	Year 9
Basic food hygiene and safety. The provenance of food.	Building practical skills How to evaluate, using awareness of taste, texture and smell.	Building knowledge and practical skills for KS4. The science of food

Year 7

Year 8

Year 9

Basic food hygiene and safety.

The provenance of food.

Building practical skills

How to evaluate, using awareness
of taste, texture and smell.

Building knowledge and practical skills for KS4.

The science of food

KEY STAGE 4

At KS4, students studying Hospitality and Catering, follow EDUQAS WJEC specification.

This course will equip students with the knowledge, understanding, skills and encouragement they need to cook. At the heart of the qualification, it focuses on practical cooking skills as well as giving students a strong understanding of nutrition as well as an understanding of the characteristics of food.

Year 10	Year 11
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 Assessment	Unit 2 Hospitality and Catering in Action Understand the importance of nutrition when planning menus Understand menu planning Be able to cook dishes Assessment Unit 1 External Exam Unit 2 Internal Practical

Year 10

Year 11

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

Assessment

Unit 2 Hospitality and Catering in Action