Catering

Key Stage 3 Cooking and Nutrition

At Key Stage 3 pupils are able to effectively apply their previous knowledge to plan and make dishes, adapting recipes to match the individual’s wants and needs in preparation for Key Stage 4 Hospitality and Catering examination course.

During Key Stage 3 students will

• understand and apply the principles of nutrition and health
• cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
• become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
• understand the source, seasonality and characteristics of a broad range of ingredients

From year 7 students progress is recorded against GCSE grades.  Each project completed in year 9 has an element of the level 1/2 Hospitality and Catering examination included, which is an excellent grounding for students to build on at key stage 4 and ensures they are familiar with the assessment terminology.

Common themes throughout Key Stage 3

• Food science investigations
• Seasonal cooking
• Sainsbury’s chef awards
• Nutrition
• Cooking around the world

Each year group will follow an individual project such as a biscuit investigation, preparing afternoon tea for guests, working with Art on a Day of the Dead project.   At the end of year 9 they will complete a trial run of their key stage 4 practical exam

We have worked closely with Dom’s Food Mission and students at key stage 3 have used food that has been saved from landfill to make food for those who are less fortunate. 

We have entered the Tunnock’s Teacake competition helping students really think about the way they present their dishes.  We have worked with ‘A Taste of Game’ allowing students to butcher a pheasant. 

Students who are interested in taking food further have visited the local college to see how a college kitchen is run and enjoy a meal cooked by the students.   They have also had a masterclass on butchering a chicken. 

Key Stage 4 Hospitality and Catering

At Key Stage 4 learners draw on the preparation, cooking and presentation skills they have learned, and now focus on planning the elements of a meal in preparation for their examination assessment.

This qualification enables learners to gain knowledge, understanding and skills relating to this vocational sector. In addition to development sector specific knowledge and understanding, this qualification will support learners to develop the essential employability skills that are valued by employers, further and higher education.

Students complete two units of work:

Unit 1 The Hospitality and Catering Industry

Unit 2  Hospitality and Catering in Action

This structure has been designed to develop in learners the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful.   Students will develop their food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication

In year 10 we are confident in our practical skills, so we complete the NEA (Non-Examined Assessment), responding to a design brief set by the exam board.  We plan and make 2 dishes and their accompaniments, considering the importance of the nutritional needs of the target audience and menu planning. This enables us the rest of year 10 and year 11 preparing for the written examination at the end of year 11.

Unit 1 content (exam unit)

• Understand the environment in which hospitality and catering providers operate
• Understand how hospitality and catering provision operates
• 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

We work closely with the local college, and students will experience a range of Masterclasses both in school and at the college.  These classes draw on the interests of the students, and have included fruit and vegetable preparation, fish filleting and portioning a chicken.  

Students have the opportunity to enter two national competitions; Rotary Club Young Chef and Futurechef where contestants prepare and present a three course meal within a pre-set budget and time limit.  We have had great success in these competitions and in our examination results.

Long Term plan:

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