Key Stage 3
In Key Stage 3, we follow the National Curriculum for Design and Technology. Each Creative Studies class will spend one half term studying Catering in Year 7 and Year 8.
In Year 7, students are introduced to the kitchen – knife skills, independent use of the oven, hob, grill. Learning to weigh and measure. Building confidence and independence in the kitchen. Making fruit salad, pizza toast, fruity flapjacks, pasta and tomato sauce, yummy cookies and cheese scones.
In Year 8, students will learn about healthy food swaps and start to build confidence and independence in the kitchen. Learning how to adapt meals to make them healthier. Understanding the nutrition in a dish. Making oven baked chicken dippers, quesadillas, carrot cake, healthy macaroni cheese, cottage pie, healthier pizza and fruity muffins.
Key Stage 4
The objectives of this qualification are to help learners to:
- Prepare and cook using basic skills
- Understand food and its functions in the body and in recipes
- Understand balanced diets and modification of recipes for health
- Plan and produce dishes for a purpose
The hospitality and catering sector includes all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues; businesses where hospitality and catering is not their primary service but is increasingly important to their success. According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2015, the hospitality and catering sector has grown by 20%, with the majority of new roles falling within the 18-24 age groups.
The courses offered in Catering aim to equip students with the knowledge and understanding of food preparation skills, nutrition and healthy eating and be able to apply these principles in real life applications. Throughout the course students will develop a wide range of practical skills to enable them to prepare and cook a variety of different dishes, confidently and independently.
Course Expectations: Students will be required to bring ingredients and suitable food storage containers on a regular basis. There is support available from school to enable students to access the course and help with the cost of ingredients—please speak to Miss C. Long for further details.
Progression and Careers: During the course students will be given the opportunity to work with a variety of food professionals and experience many areas of food production. At the end of this course students will have developed knowledge about food products and food preparation which will be a good foundation for work in the food production industry.
Careers in the food production industry, food processing, new product development, chef, nutritionist, bar/restaurant work, hotel front of house, bakery, butchery, food technical/quality managers.
Miss Long – Lead Teacher of Food, Catering and Hospitality
Keep up-to-date with what our students are producing in Catering!Tweets by Victory_foodie