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KS3 Overview (information about how many lessons a week, topics covered, trips, facilities, equipment etc)
At key stage 3 pupils have two lessons a week and cover a variety of topics through project based topics with the key focus of health and nutrition. The classroom has Lovely new mini kitchens designed to encourage students to set up, prepare and cook healthy options and family meals.
Key stage 3
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Understand and apply the principles of nutrition and health
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Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
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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]
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Understand the source, seasonality and characteristics of a broad range of ingredients.
Year 7- Food and Cooking
During your food lessons you will learn where food comes from, how to cook a range of dishes safely and hygienically and to apply your knowledge of healthy eating. You will learn how to set-up, prepare and cook food in a mini kitchen learning valuable life skills and independence.
Year 8- Diet and Health
During your food lessons you will continue to explore where food comes from, how to cook a range of dishes safely and hygienically and to apply your knowledge of healthy eating to different snacks and meals.
You will consider different factors that affect food choice, food availability and food waste.
You will also start to look at cultural foods especially breakfast choices around the world.
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KS4 Overview (information about how many lessons a week, topics covered, trips, facilities, equipment etc as well as GCSE exam board and course information
September see the launch of the new VCert Level 2 Certificate in Food and Cookery for Year 9 Students, The course will be taught through two lessons a week, one with a strong practical element required for the coursework modules and one lesson more theory based to prepare them for the external assessment In Year 10.
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The course is a vocational equivalent of GCSE qualifications.
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Aimed at students who are interested in any aspect of food and cookery and the context of cooking for health.
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The qualification with provide project and theme based learning and assessment.
The course is split into 4 mandatory units of study each worth 25% of the final grade:
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Preparing to cook-internally assessed portfolio of evidence.
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Understanding food-internally assessed portfolio of evidence.
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Exploring balanced diets- external exam.
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Plan and produce dishes in response to a brief-internally assessed portfolio of evidence.
Learners will know about safe and hygienic preparation of the cooking environment, the sources and seasonality that can affect food choices, food labels and cooking for a range of purposes.
This qualification shows learners how:
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To prepare self and environment for cooking.
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Food functions in the body and in recipes.
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To modify recipes for health and for balanced diets.
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To assess a diet and make recommendations.
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To plan and produce dishes for a purpose.
They will develop skills:
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In creating menus to meet a brief.
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In selecting ingredients to cook dishes.
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In adapting recipes for health.
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In evaluating their own work.
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In Literacy, Numeracy and ICT.
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That are essential for the modern workplace, such as planning, research skills, communication, problem-solving skills and health & safety.
For the next two years students in Years 10 and 11 Study the WJEC Catering Course.
Three hours a week:
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Theory based lessons to prepare them for the external assessment at the end of year 11.
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Skills based lessons to build their cookery experience for the practical elements of their Controlled Assessment.
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Coursework related lesson to complete the key evidence needed for their Controlled Assessment.
These units concentrate on the food preparation and service aspect of the hospitality and catering industry.
Areas of study:
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The industry – food and drink.
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Job roles, employment opportunities and relevant training.
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Health, safety and hygiene.
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Food preparation, cooking and presentation.
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Nutrition and menu planning.
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Costing and portion control.
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Specialist equipment.
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Communication and record keeping.
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Environmental considerations.
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KS5 Overview (information about how many lessons a week, topics covered, trips, facilities, equipment etc as well as GCSE exam board and course information
No Courses currently at KS5
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