Hospitality & Catering Key Stage 3

Hospitality & Catering equips students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.

It encourages students to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

Students begin by learning the basics of food processes and linking these to practical work. They then move onto focusing on nutrition and healthy eating before taking a look at the social, moral and environmental issues surrounding food.

Year 7

Year 7 Curriculum Week Topics
1 Lesson Title: Introduction to Food and classroom rules.
LO: To investigate the basics of food hygiene and safety.
2 Lesson Title: Practical Practice.
LO: To develop your chopping skills using a variety of vegetables.
3 Lesson Title: Fruit Salad Practical.
LO: To demonstrate the processes needed to create a Fruit Salad
4 Lesson Title: Food Process and Kitchen Equipment.
LO: To investigate the basics of food processes and equipment.
5 Lesson Title: Chocolate Krispies Practical.
LO: To demonstrate the processes needed to create a batch of Chocolate Krispies.
6 Lesson Title: Social, Moral and Environment Issues.
LO: To develop your understanding of Organic, Free Range and Fairtrade foods.
7 Lesson Title: Pizza Practical
LO: To create a Pizza using a variety of processes.
8 Lesson Title: Healthy Eating
LO: To develop your learning and understanding of a balanced diet.
9 Lesson Title: Fajitas Practical
LO: To create Mexican Fajitas using a variety of processes.

 

Year 8

Year 8 Curriculum Overview Week Topics
1 Title: Bread, Cereals and Potatoes
LO: To develop your understanding on the ‘Bread, Cereals and Potatoes’ section of the Eatwell Plate.
2 Title: Hedgehog Bread Practical
LO: To create 4 Hedgehog Breads using a variety of processes.
3 Title: Meat, Fish and Alternatives
LO: To develop your understanding on the ‘Meat, Fish and Alternatives’ section of the Eatwell Plate.
4 Title: Thai Green Curry Practical
LO: To create a Thai Green Curry using a variety of processes.
5 Title: Milk and Dairy Foods
LO: To develop your understanding on the ‘Milk and Dairy Foods’ section of the Eatwell Plate.
6 Title: Dutch Apple Cake Practical
LO: To create a batch of Dutch Apple Cakes using a variety of processes.
7 Title: Fruits and Vegetables and Seasonal Foods
LO: To develop your understanding on the ‘Fruits and Vegetables’ section of the Eatwell Plate.
8 Title: Pizza Practical
LO: To create a Pizza using a variety of processes.
9 Title: Fatty and Sugary Foods/Obesity
LO: To develop your understanding on the ‘fatty and sugary foods’ section of the Eatwell Plate.

 

Year 9

Year 9 Curriculum Overview Week Topics
1 Title: Functions of Ingredients (general)
LO: To develop your understanding on the functions of a variety of ingredients.
2 Title: Cheesecake Practical
LO: To create a refrigerated Cheesecake using a variety of processes.
3 Title: Aeration Experiment
LO: To develop you understanding of the term ‘Aeration’.
4 Title: Swiss Roll Practical
LO: To create a Swiss Roll using a variety of processes
5 Title: Coagulation Experiment
LO: To complete an investigation into the process of coagulation.
6 Title: Mini Quiche Practical
LO: To create a batch of Mini Quiches using a variety of processes
7 Title: Sugar Experiment
LO: To develop you knowledge on where sugar comes from and carry out an experiment into the effects of using different types of sugar in cakes.
8 Title: Functions of ingredients test and self-assessment
LO: To complete a test on the ‘Functions of Ingredients’ under exam conditions.
9 Title: Flavoured Bread
LO: To create a Flavoured Bread product using a variety of processes