Food, Hospitality and Nutrition KS3 & KS4
Head of Faculty: Ms Fisk
Hospitality, Catering and Nutrition Teacher: Ms K Wilson
From September 2014 Food and Nutrition now constitutes a distinct and compulsory element throughout Key Stages 1 to 3 (ages 5 to 14), with the aim of ensuring that all students understand and apply the principles of nutrition and learn how to cook. The programme of study asserts that instilling a love of cooking in students will open a door to one of the great expressions of human creativity and that learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life.
For more details on the skills requirements for GCSE Hospitality, Catering and Nutrition, please click here.
Key Stage 3
Throughout Key Stage 3, students are encouraged to use their creativity and opinions in their practical work. The majority of Food, Preparation and Nutrition lessons contain practical elements as students are assessed on their ability to prepare and cook a range of foods safely and hygienically. All students will cook sweet and savoury dishes to equip them with the skills required to eat a healthy and balanced diet after leaving school.
In Year 7, students will be developing basic skills using a wide range of healthy foods. The Healthy Eating unit aims to provide students with the knowledge of healthy eating, a balanced diet and recent government initiatives. All students in Year 7 are encouraged to follow basic recipes that allow them to express their creativity and imagination alongside developing key skills in food preparation and hygiene. Students are taught how to develop safe knife skills as well as investigating the importance of food safety. Alongside practical work, students are encouraged to develop their written work by evaluating their products, taste testing shop bought items and using technical language.
During Year 8 students will be developing their basic skills this year to include more medium level skills and making a range of international cuisines. The focus in Year 8 is the 'Factors that affect food choice' unit, where students research religions, medical conditions and lifestyle choices which may affect how people choose their diet. This unit builds compassion which allows them to adapt recipes to suit a range of people.
During Year 9 students will be beginning to look at the fundamentals of the hospitality and catering industry to help prepare them for further study at key stage 4 and to give them an understanding of how legislation is used to keep staff and customers safe, as well as how to communicate with a range of people. We investigate why we cook food and how different cooking methods affect the sensory traits of the food we eat. Students will continue to develop their practical skills, with a focus on higher level skills and presentation.
Key Stage 4: WJEC Level 1/2 technical award in Hospitality and Catering
This year we are excited to continue to offer the WJEC Level 1/2 technical award in Hospitality and Catering. This course covers a large range of high-level practical skills and focuses on the preparation, cooking, serving and presentation of food.
Hospitality and Catering is designed to enable students to show their creativity when making food products linked to the hospitality industry and the different sectors this includes. The course is designed to enable pupils to move forward from Key Stage 3 Design and Technology onto GCSE in Key Stage 4. Hospitality and catering is a practical subject which requires the application of knowledge and understanding when developing ideas and students are expected to participate in practical work for the majority of lessons. The course is broken into two units:
In Unit 1 of the course students will be investigating how different hospitality and catering businesses run, manage staff, deal with customers and how food safety and hygiene are vital to running a successful business.
In Unit 2 we look at nutrition throughout life, menu planning, costings and marketing. Food preparation skills are taught throughout the year with students working towards a Unit 2 mock including a 2 hour cook.
Year 11 – final assessments
In Year 11 we move onto students completing their final assessments. The Unit 2 practical assessment is with 60% of their final mark and involves students creating a menu suitable for the industry model they are provided. They will investigate nutrition, menu planning, timing and finish off their assessment with a 3 hour cook. This practical assessment allows them the opportunity to demonstrate their cooking skills alongside presentation and plating. The assessment for unit 1 is in the form of a written exam, this is worth 40% of their final mark and asks students to apply all their knowledge from KS3 and year 10. It will cover all of the information from Unit 1 including different sectors of the hospitality industry, how the industry works, food safety, legislation and job roles and responsibilities.