“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. The greater we invest in the food education of our students, the more likely it will be that students are adequately armed with the correct facts when it comes to them making decisions about the food they are choosing to fuel their bodies with.
Each individual student is nurtured to encourage kindness and decency within our community. We endeavour to promote and equip our students with the knowledge and cultural capital they need to succeed in life.
Students develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.
It is a subject that has ‘Healthy Mind Healthy Body’ at the very heart of it. Students will not only gain enjoyment through the art of cooking but the understanding of how to better their own physical and mental health by fuelling their body properly. The curriculum has been developed to be inclusive and celebrate diversity as well as offering many opportunities for cultural capital.
The curriculum is a practical focus as possible to support the broad and balanced curriculum the school offers, and above else, particularly at lower school it is a fantastic opportunity for our students to make memories with friends
If you love to cook and want to learn to make really skilful, delicious dishes then this is a course you will enjoy.
Through studying this course, you 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.
Throughout the course you will have the opportunity to develop your culinary skills by learning how to make fresh pasta, mastering different types of pastry, jointing chicken, filleting fish, baking breads and cakes just to name a few.
You will gain a fantastic understanding into health and nutrition, looking at how we can cater for special diets and keep people safe. It is then hoped you will be able to use the knowledge to develop your own menus and produce high quality dishes from these.
Finally, you will learn about the Hospitality and Catering industry, how restaurants and businesses work and run and the staff that are required to be effective.
This course is split into two units.
Unit 1: The Hospitality and Catering Industry. This is assessed via a formal 90 minute exam and is worth 40% of the final grade.
Unit 2: Hospitality and Catering in action. This is assessed via a practical exam and a portfolio that details your ability to understand nutrition and menu planning. This is worth 60% of the final grade.
As well as the vast list of culinary skills you will gain by completing this course, you will also develop many useful transferable skills for your studies and future employment. These are; the ability to problem solve, time management, to complete project work independently, to work alongside others in a professional environment.
Each week you will be expected to plan and prepare for a practical task, this will include you bringing in the correct ingredients to engage with the practical tasks. It is hoped that these ingredients are turned into delicious dishes to be enjoyed as a family at home.
By taking this qualification, you will be encouraged to develop understanding that will allow you to become a discriminating consumer of food products, enabling you to participate in society in an active and informed manner.
You should have a greater understanding of the environmental factors which affect the inequalities in food distribution on a global scale and give you an understanding of the need to minimise ‘food waste’ starting with our own practice.
You will also explore a number of multicultural perspectives concerning food, enhancing your understanding, appreciation and acceptance of people from a variety of cultural backgrounds through the preparation of food from different countries.
If you wish to study food further there are a range of courses and routes open to you after completing this course. Doncaster College offer a range of level 2 and level 3 diplomas in Hospitality and Catering which can take you into employment or further training. The diplomas range in content from Professional Cookery to a more specific Patisserie and Confectionary.
Your teacher will be happy to share knowledge of linked professions with you.
Course specific information such as specifications and future courses:
