KS3 Curriculum

Year 7

Health & Nutrition

• The Eatwell guide
• 5 Key nutrients
• Healthy eating guidelines

Food Hygiene & Safety

• Food storage & hygiene
• Cross-contamination
• Food poisoning

Food Provenance

• Where does our food come from?
• Frozen & fresh food produce

Cooking methods

• Boiling
• Frying
• Baking

Practical skills

• Basic knife skills (the bridge & the claw method)
• Preparing a sweet & a savoury product
• Accurately weighing out ingredients using electronic scales
• Mixing to combine ingredients
• Seasoning a savoury product
• Decorative skills – piping, garnishes, etc.

Year 8

Seasonality

• Seasonal produce
• Food miles
• Food wastage – composting

Diet & Good Health

• Diet & good health
• Functions of nutrients
• Special diets

Cooking methods

• Boiling
• Simmering
• Sautéing
• Frying
• Baking

Practical skills

• Basic knife skills (the bridge & the claw method)
• Preparing a sweet & a savoury product
• Accurately weighing out ingredients using electronic scales
• Using seasonal produce to make a food product •
• Preparation skills – deseeding, slicing, dicing, peeling, seasoning • Preparing a high-risk food

Year 9

Diet & Good Health

•  Functions of nutrients
• Macronutrients & micronutrients

Food Choice

• Special diets – veganism & vegetarianism
• Food miles • Food labelling

Cooking methods

• Boiling
• Simmering
• Sautéing
• Frying
• Baking
• Grilling

Practical skills

• High-level knife skills
• Preparing a sweet & a savoury product
• Accurately weighing out ingredients using electronic scales
• Using seasonal produce to make a food product
• Preparation skills – deseeding, slicing, dicing, peeling, seasoning
• Preparing a high risk food
• Pastry making

KS4 Curriculum

Year 10 Hospitality and Catering

Practical Content

How to prepare & make dishes – Pupils will be able to identify types of skill levels when selecting dishes to produce. They will gain knowledge on how some dishes require more complex skills & be able to demonstrate a range of food preparation & cooking techniques. This will include preparation techniques such as laminating; piping; dehydrating; marinating; etc. This will also include knife techniques such as deboning; spatchcock; filleting; etc & cooking techniques such as caramelising; baking; tempering; etc.

Presentation techniques – Pupils will understand the importance of using appropriate presentation techniques during the production of dishes. These presentation techniques will include garnish; decoration; portion control; etc.

Food safety practices – Pupils will be able to demonstrate how to work safely, follow correct personal & food safety & hygiene practices & procedures in relation to the preparation & cooking of food & use of equipment & facilities.

Theory Content

Hospitality & Catering Providers – Pupils will investigate the different types of hospitality & catering provisions; commercial & non-commercial; residential & non-residential. They will also look into different food services that each type of provision may provide & how they operate. Food services will include cafeteria; fast food; transported meal systems; etc. Pupils will also gain an understanding of the importance of hotel & guest house standards, along with awards such as Michelin stars.

Working in the hospitality & catering industry – Pupils will gain an understanding of the roles & responsibilities within the industry, focusing on job roles within front and back of house. This will include looking into their job description, salaries, working hours, etc. Pupils will discover the purpose of the kitchen brigade & investigate the benefits this has on a catering kitchen. Additionally, pupils will look into the personal attributes, qualifications & experience required for the range of job roles the industry provides.

Year 11 Hospitality and Catering

Practical Content

How to prepare & make dishes – Pupils will be able to identify types of skill levels when selecting dishes to produce. They will gain knowledge on how some dishes require more complex skills & be able to demonstrate a range of food preparation & cooking techniques. This will include preparation techniques such as laminating; piping; dehydrating; marinating; etc. This will also include knife techniques such as deboning; spatchcock; filleting; etc & cooking techniques such as caramelising; baking; tempering; etc.

Presentation techniques – Pupils will understand the importance of using appropriate presentation techniques during the production of dishes. These presentation techniques will include garnish; decoration; portion control; etc.

Food safety practices – Pupils will be able to demonstrate how to work safely, follow correct personal & food safety & hygiene practices & procedures in relation to the preparation & cooking of food & use of equipment & facilities.

Theory Content

Understand the importance of nutrition when planning menus – Pupils will be able to describe the functions of a range of nutrients on the human body such as protein, fats & carbohydrates. They will also gain knowledge to be able to compare the nutritional needs of two specific groups. This will entail them to investigate how nutritional requirements may differ depending on age, gender, special diets, etc. Pupils will look into the characteristics of unsatisfactory nutritional intake, focusing on the visible & non-visible signs. They will also investigate how cooking methods can impact the nutritional value of our food.

Understand menu planning – Pupils will be able to explain factors to consider when planning dishes for a menu, looking into how the time of year, customer budget, skills of staff, etc can influence menu choices. They will also be able to explain how dishes on a menu address environmental issues such as conservation of water & energy, reduce, reuse, recycle, sustainability, etc. Additionally, pupils will learn how to explain how dishes meet customer's needs & they will be able to produce their own plan of production to create a two-course meal within an allocated time.