KS3, 4 & 5 Food

Year 7

Pupils learn about Health & Safety and hygiene within the kitchen. Throughout the rotation they will learn basic cooking skills whilst making the following dishes: fruit salad, scones, fruit muffins, garlic bread and upside down cake.

Year 8

Pupils continue to learn about healthy eating and diet. This includes reviewing the governments healthy eating guidelines and applying it to menu planning. They will learn more specific detail about nutrients and their function in the human body.

Alongside this pupils will extend their basic practical skills following a pre-set menu plan to enable them to continue cooking outside of school if they wish. This includes the following dishes; Fresh pastry and sausage rolls, Paella, Pizza, Victoria sponge, Spaghetti Bolognese, Chilli Con-Carne and Curry. Pupils will also get the opportunity to cook one dish of their choosing to showcase their cookery ability.

Year 9

Pupils will learn about how the Hospitality and Catering Industry works relating to the structure and day to day running of a variety of establishments. They will study specific job roles for kitchen staff and front of house staff. This will give the pupils an insight into the GSCE course we currently deliver to help them make an informed decision for their GSCE Options.

Alongside this pupils will follow a pre-set menu plan of the following dishes; Chocolate brownie, Sweet and Sour Chicken, Risotto, Fresh curry from paste, Quiche and Sausage casserole. Pupils will also get the opportunity to cook two dishes of their choosing to showcase their cookery ability.

 

WJEC Level 1/2 Vocational Awards:

Unit 1 the written exam. 1 hour 30 mins in Summer of Year 11.

The written exam is made up of 4 key areas of study.

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

 

Unit 2 the practical exam. 3 hour practical at the start of Yr 11.

You have to cook a 2 course meal for 2 people within 3 hours that is restaurant quality.

You can cook a starter and a main course or a main course and a dessert.

You have to demonstrate a range of cooking skills and methods, wash up and show safe-hygienic work practice.

The quality of you food has a direct impact on your grade.
 

The course is graded L1 Pass, L2 Pass, L2 Merit, L2 Distinction, L2 Distinction*