Food Preparation & Nutrition
KS3 Year 7 |
||
|
Autumn |
Pupils will gain a basic understanding of effective and safe cooking through a variety of practical based lessons. |
|
|
Spring |
Work on a rotation through Food, Textiles and 3D Design. Therefore, this will be repeated each term. |
|
|
Summer |
Work on a rotation through Food, Textiles and 3D Design. Therefore, this will be repeated each term. |
|
KS3 Year 8 |
||
|
Autumn |
Develop more cooking skills through practical based lessons. |
|
|
Spring |
Work on a rotation through Food, Textiles and 3D Design. Therefore, this will be repeated each term. |
|
|
Summer |
Work on a rotation through Food, Textiles and 3D Design. Therefore, this will be repeated each term. |
|
KS4 Year 9 |
||
|
Autumn |
Pupils will have an introduction to the BTEC Hospitality course through Unit 3 Health and Safety, Unit 1. Introduction to the hospitality industry, and unit 2 working in the hospitality industry as well as practical lessons in presentation, bread and pastry skills. |
|
|
Spring |
Continue working through Units 1, 2 and 3 in more depth and learn more practical skills with pasta making, churros, scotch eggs, curry and naan and crème pâtisserie. |
|
|
Summer |
Mock assessment – Unit 6 Plan, prepare, cook and finish a 2-course meal assessment asa well as learn other practical skills, making brandy snaps, meringues, koftas and flatbreads, Viennese whirls and burgers. Pupils will also be focusing on Unit 1 in preparation for their Mock Theory Exam. |
|
KS4 Year 10 |
||
|
Autumn |
Focus on Unit 3 Health and safety, and practical lessons making soup and scones, fishcakes, vegetable patties and chicken jointing dishes. |
|
|
Spring |
Theory lessons of Unit 3 Health and safety will carry on and pupils will be carrying on practical skills with fish filleting, butter and cheese making. |
|
| Summer | Unit 3 Health and safety continued and then focused on Unit 1 Hospitality introduction in preparation for their Mock Theory Exam. Practicals will be profiteroles, Swiss rolls, lemon meringue pie, Cornish pasties, chocolate and cheese souffle. | |
KS4 Year 11 |
||
|
Autumn |
Theory work in Unit 3 Health and Safety and Unit 2 working in hospitality. Upskilling practical lesson practice with skills such as pastry, bread and pasta making. |
|
|
Spring |
Theory work Unit 2 working in the hospitality industry and Unit 6 plan, prepare, cook and finish PRACTICAL EXAM. |
|
|
Summer |
Unit 1 Introduction to Hospitality in preparation for their WRITTEN EXAM
|
|