Key Stage 3
In Year 7, students are introduced to cooking and nutrition. The topics covered are nutrition and health, Food safety and food provenance. Students develop skills through more a range of products concentrating on basic knife skills, using the cooker and weighing and measuring. Some of the dishes made in year 7 are fruit salad, coleslaw, apple crumble and scones. Students also have the opportunity to create their own designer scone. Students are assessed throughout on their independence, organisation, time management, food safety and cooking skills.
In Year 8, students continue to learn about Nutrition and health and are introduced to food science, Students learn about the functions of ingredients and what happens to ingredients when they are cooked. Students continue to develop skills practised in year 7 and also start developing skills in using meat and fish, developing flavours and cooking pasta. Some of dishes made in year 8 are ratatouille, fish goujons and fries, meatballs, calzone pizza and spaghetti bolognaise. Students also have the opportunity to create their own designer pasta dish and a dish of their choosing at the end. Students are assessed throughout on their independence, organisation, time management, food safety and cooking skills.
Key Stage 4
This course provides learners with the knowledge and understanding of the hospitality and catering industry. It develops learners’ ability to plan, prepare and cook dishes The course will equip learners with the practical skills required within the catering industry.