Curriculum Intent
In Food our aim is to equip the students with life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life. The aim of Food, including Hospitality and Catering, is to provide each and every student with the opportunity to develop knowledge and understanding of a broad range of practical skills and techniques with strongly embedded health, safety and hygiene principles. Students also develop an understanding of a variety of food choices and trends which enables them to substitute food items according to the budget and nutritional requirements.
Students practise food preparation skills that focus on personal hygiene and safety, food safety and food aesthetics. When designing or preparing dishes, students are encouraged to address issues impacting on the environment such as food waste, food miles, preservation of natural resources and ethical food production.
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Key Stage 3
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Students will be given opportunity to:
- Investigate the health, safety and hygiene aspects of food preparation
- Develop a range of food preparation skills through practical application
- Focus on choosing healthy food option enabling them to follow healthy balanced diet
- Explore some scientific processes happening during cooking of food, such as: coagulation, gelatinisation, Maillard reaction as well as heat transfer
- Investigate some factors that impact on efficient cooking of food such as the choice of equipment, heat and how the food is prepared prior to cooking it
- Understand how the use of senses can impact on development of new foods
- Investigate how different use of ingredients can impact on and lead to the development of new foods
- Become aware of the impact of food on our body and health (sugar, fat, salt, dietary fibre)
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Key Stage 4
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In KS4 students will follow a vocational pathway and they will:
- Understand the environment in which hospitality and catering providers operate- structure of the industry; job requirements and working conditions of different job roles, factors affecting the success of hospitality and catering providers
- Understand how hospitality and catering provision operates- front and back of house operations
- Understand how hospitality and catering provision meets health and safety requirements
- Know how food can cause ill health- food related causes of ill health, food safety legislation, common types of food poisoning and their symptoms and the role and responsibilities of Environmental Health Officer
- Be able to propose a hospitality and catering provision to meet specific requirements
- Understand the importance of nutrition when planning menus. This includes functions of nutrients in the body, nutritional needs of specific groups, characteristics of unsatisfactory nutritional intake and factors influencing the nutritional value of foods during cooking
- Understand menu planning and how different factors such as environmental, economical issues or customer needs can impact on the menu planning process
- Be able to cook high skill and well presented dishes- work with various commodities- learn various preparation, cooking and presentation skills, assure quality, use food safety practices
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Key Stage 5
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Not currently available at KS5 level.
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Where can Hospitality & Catering or Food in general take me?
Become a chef, a waiter/waitress, bartender, barista, hotel or restaurant manager, hotel receptionist, concierge, event organiser, flight attendant, Environmental Health Officer, food manufacturing inspector, food designer, food technologist, nutritionist, human resources officer, food and beverage manager, marketing, sales and media officer, own a catering or hospitality business.
Food, Hospitality & Catering Curriculum & Assessment Overview
