Key Stage 3
Year 7
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.
Year 8
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.
Content
At its heart, this qualification focuses on nurturing students' practical cookery skills and giving them an understanding of the Hospitality and Catering industry.
It focuses on two units.
The Hospitality and catering industry: focuses on learning about different types of providers, legislation, food safety and the roles and responsibilities within the sector.
Hospitality and catering in action: develops learners’ practical skills for planning, preparing, cooking and presenting nutritional dishes meeting the client needs.
Skills developed
- Your ability to demonstrate a wide range of cooking skills.
- Your ability to apply a high standard of hygiene.
- Increase your knowledge and understanding of the hospitality and catering industry.
- Be able to evaluate your progress in cooking skills.
- Be able to plan and cook a range of dishes under exam conditions.
- Be able to apply knowledge of Hospitality and Catering in controlled assessment and examination situations.
Assessment
Unit 1: Online written exam: The Hospitality and Catering Industry 1 hour 30 minutes - 90 marks 40%
Unit 2: Students will prepare, cook and present a final menu of two dishes within a single period of no more than three hours, planning in advance how this will be achieved.
To find out more please get in touch with Nikki Mead on Nikki.Mead@northgosforth.co.uk