“Give a man a fish, and he will be hungry again tomorrow; teach him to catch a fish, and he will be richer all his life.”
Food is a vital part of our daily lives and is essential for life. As our students become adults and have busy lives, it is easy to choose food which have been ready prepared. However, it is more nutritious and often cheaper to cook simple, delicious food. We aim to give students vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.
Across KS3 and KS4 our aim is to:
encourage the development of high skills and resilience in a safe environment, allowing students to demonstrate commitment and act on consistent feedback.
Develop understanding that will allow students to become discriminating consumers of food products, enabling them to participate in society in an active and informed manner.
Engage with students to encourage them to understand the environmental factors which affect the inequalities in food distribution on a global scale and give them an understanding of the need to minimise ‘food waste’ starting with their own practise.
Allow students to explore a number of multicultural perspectives concerning food. Students will enhance their understanding, appreciation and acceptance of people from a variety of cultural backgrounds through the preparation of food from different countries.
Encourage our students to develop an awareness and acceptance of diversity within our community.
Students at KS3 follow a programme which gives a broad base of practical skills and knowledge of healthy eating, hygiene and safety and how food can support their wellbeing. Some of the dishes that the students create in years 7 and 8 include; fruit salad, pizza, chilli and fajitas.
In year 9, students who choose to study food study projects such ‘Fakeaways’where students learn how to recreate those favourite takeaway food items such as Fried Rice, Curry and KFC style chicken as well as creating their own establishment and original fakeaway meals.
Through studying this course, students will investigate all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues. According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age group.
Unit 1: The Hospitality and Catering Industry
LO1 Understand the environment in which hospitality and catering providers operate
LO2 Understand how hospitality and catering provisions operate
LO3 Understand how hospitality and catering provision meets health and safety requirements
LO4 Know how food can cause ill health
LO5 Be able to propose a hospitality and catering provision to meet specific requirements
Assessment: Written paper, 90 minutes
Weighting: 40%
Unit 2 Hospitality and Catering in Action
LO1 understand the importance of nutrition when planning menus
LO2 understand menu planning
LO3 be able to cook dishes
Assessment: Written portfolio and a practical exam
Weighting: 60%
