Curriculum Information for Catering
|
Staff |
Role |
|
Miss K Warburton |
Classroom Teacher |
The catering curriculum allows our students to develop the skills and knowledge to produce healthy, nutritional meals using basic ingredients. This allows our students to leave school with a life skill they will continue to use into their adult life.
Keystage 3
Brief overview; New Key Stage 3 National Curriculum, AfL, homework, literacy (keywords)
|
Year |
Topic 1 |
Topic 2 |
Topic 3 |
|
7 |
Eatwell guide |
Sensory analysis |
Food choice |
|
8 |
Healthy eating |
Food investigation |
Adapting recipes |
|
9 |
Dietary needs |
Consumer impact |
Food science |
Signpost parents to more information: SoW/ overview
All years cover health and safety, hygiene and HACCP (Hazard analysis and critical control points).
Keystage 4
Brief overview; examination board, syllabus, assessment criteria, homework
|
Year |
Term 1 topic |
Term 2 topic |
Term 3 topic |
|
10 |
Nutrition and Safety |
Food Provenance |
Food Science |
|
11 |
International Foods |
Exam/Coursework |
Exam Revision |
Signpost parents to more information: SoW/ assignment briefs/overviewAll Ye
Additional information:
Extra-curricular activities:
After school cooking club – Pupils will make products that develop skills such as baking, decorating and will take part in a ‘Bake Off’ competition.
Revision guides:
WJEC EDUQAS GCSE Food Preparation and Nutrition
