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The Catering curriculum allows students to develop their creativity and practical skills whilst building resilience, confidence, and independence. It helps to foster enjoyment and excitement about exploring and experimenting with different ingredients, skills and techniques. Students are allowed to make a wide range of dishes, both sweet and savoury, adapting the recipes to suit their families' needs and applying the principles of nutrition and healthy eating.
The Catering curriculum allows students to develop their creativity and practical skills whilst building resilience, confidence, and independence. It helps to foster enjoyment and excitement about exploring and experimenting with different ingredients, skills and techniques. Students are allowed to make a wide range of dishes, both sweet and savoury, adapting the recipes to suit their families' needs and applying the principles of nutrition and healthy eating.
Throughout the Catering curriculum, students develop crucial life skills that they can use for the rest of their lives. As consumers, they will be able to make informed choices about the food they eat and the ingredients they use.
Throughout the Catering curriculum, students develop crucial life skills that they can use for the rest of their lives. As consumers, they will be able to make informed choices about the food they eat and the ingredients they use.
Students will learn
The names and uses of a range of equipment
The functions of a range of different ingredients in recipes
How to plan and cook a range of healthy, low-cost, interesting meals and dishes, following all food safety rules
How to adapt recipes to make them suitable for different dietary needs
Food provenance and sustainability issues related to ingredients and food
Key Stage Three
Key Stage Three
Throughout Key Stage Three students will begin to build their knowledge and understanding of ingredients, equipment, skills and recipes. They will also learn the basics of nutrition and healthy eating and will start to apply this knowledge to the recipes they use. KS3 students will learn the basics of food provenance and will start to develop an understanding of where ingredients come from and how they are produced/processed. KS3 students will make a range of products.
Key Stage Four
Key Stage Four
At Key stage four students will build on their KS3 knowledge and understanding of ingredients, equipment, and skills and will make a range of more complicated products. They will develop their knowledge of nutrition and healthy eating and will learn about job roles in hospitality and catering, food safety, workflow, sustainability, and evaluation of practical work all linked to the specification.
The final grade for the KS4 Hospitality and Catering course comprises 40% written exam and 60% coursework which includes a 3-hour practical exam.
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