Students learn about the nature of healthy eating and food proportions in line with the Government guidelines on the 'Eatwell Plate'. Each lesson explores a food group section and new skills are learnt and built upon each week. Basic skills including measuring, chopping, peeling, simmering, frying, grating and rubbing-in along with aspects of food safety are incorporated in fun and engaging practical lessons. The students learn how to safely and competently use each cooker section including the grill, hob and oven manufacturing quality practical outcomes.
Students build upon healthy eating knowledge and look into government guidelines on lowering fat, salt and sugar and increasing fibre in the diet. Each topic and its health implications are discussed in detail and practically dishes are cooked according to those guidelines. Students build on food safety knowledge through cooking meats and increase their practical skill portfolio to include dough manufacture. Within Year 8 students will also focus on different target groups such as multiculturalism and vegetarianism.
Students explore various food commodities and topics including vegetarianism, batters, pastries, fish and whisking. These skills create a good grounding for those students wishing to choose catering as a GCSE option or equally create opportunities as further life skills as students discuss functions of ingredients in detail, batch production, reformulation of recipes to be healthier and ways to lower the cost of basic dishes. Higher level food skills are taught including corn-flour sauces, rough-puff pastry, frying batters, large knife skills and using electric whisks.
Year 10 hospitality course will enable students to develop their practical cooking skills. The course is 60% coursework and 40% exam based. Students studying this course will:
Year 11 catering students have completed the Year 10 coursework assignment which carries 20% of their overall qualification, this involved preparing 4 dishes with related planning and evaluations. The second focuses on a 2 course international meal for which they are also required to calculate the cost and carry out a nutritional analysis which in total carries 40% of the overall qualification. Year 11 will then prepare for the summer examination, covering a wide range of tasks to increase their knowledge of the catering industry. The final exam is worth 40% of the final grade which covers all aspects of the specification.