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 focussing on nutrition and healthy eating before taking a look at the social, moral and environmental issues surrounding food.

Year 7
Week
Topics to be covered Home Learning
1Lesson Title: Introduction to Food and classroom rules.
LO: To investigate the basics of food hygiene and safety.
Hygiene and Safety Guidance
2Lesson Title: Practical Practice.
LO: To develop your chopping skills using a variety of vegetables.
Practical Planning – Fruit Salad
3Lesson Title: Fruit Salad Practical.
LO: To demonstrate the processes needed to create a Fruit Salad
Fruit Salad Quiz
4Lesson Title: Food Process and Kitchen Equipment.
LO: To investigate the basics of food processes and equipment.
Plan your Chocolate Krispies Practical – Adapt the basic recipe
5Lesson Title: Chocolate Krispies Practical.
LO: To demonstrate the processes needed to create a batch of Chocolate Krispies.
Chocolate Krispies Time Plan
6Lesson Title: Social, Moral and Environment Issues.
LO: To develop your understanding of Organic, Free Range and Fairtrade foods.
Newsround Report on Organic, Free Range and Fairtrade Foods
7Lesson Title: Pizza Practical
LO: To create a Pizza using a variety of processes.
Pizza Evaluation
8Lesson Title: Healthy Eating
LO: To develop your learning and understanding of a balanced diet.
Plan your Fajitas Practical – Adapt the basic recipe
9Lesson Title: Fajitas Practical
LO: To create Mexican Fajitas using a variety of processes.
Year 8
Week
Topics to be covered Home Learning
1Title: Bread, Cereals and Potatoes
LO: To develop your understanding on the ‘Bread, Cereals and Potatoes’ section of the Eatwell Plate.
Questions on the ‘Bread, Cereals and Potatoes’ section of the Eatwell Plate
2Title: Hedgehog Bread Practical
LO: To create 4 Hedgehog Breads using a variety of processes.
‘The Eatwell Plate’ worksheet – research different nutrients
3Title: Meat, Fish and Alternatives
LO: To develop your understanding on the ‘Meat, Fish and Alternatives’ section of the Eatwell Plate.
Create a leaflet/poster/web page on the two sections of the Eatwell plate that we have looked at so far
4Title: Thai Green Curry Practical
LO: To create a Thai Green Curry using a variety of processes.
Thai Curry Evaluation Worksheet
5Title: Milk and Dairy Foods
LO: To develop your understanding on the ‘Milk and Dairy Foods’ section of the Eatwell Plate.
Milk Intolerance – a research task
6Title: Dutch Apple Cake Practical
LO: To create a batch of Dutch Apple Cakes using a variety of processes.
Dutch Apple Cake Evaluation Worksheet
7Title: Fruits and Vegetables and Seasonal Foods
LO: To develop your understanding on the ‘Fruits and Vegetables’ section of the Eatwell Plate.
Design a ‘Seasonal’ Meal
8Title: Pizza Practical
LO: To create a Pizza using a variety of processes.
Pizza Evaluation Worksheet
9Title: Fatty and Sugary Foods/Obesity
LO: To develop your understanding on the ‘fatty and sugary foods’ section of the Eatwell Plate.
Year 9
Week
Topics to be coveredHome Learning
1Title: Functions of Ingredients (general)
LO: To develop your understanding on the functions of a variety of ingredients.
Functions of ingredients fact sheet
2Title: Cheesecake Practical
LO: To create a refrigerated Cheesecake using a variety of processes.
Cheesecake Evaluation
3Title: Aeration Experiment
LO: To develop you understanding of the term ‘Aeration’.
Food Processing research
4Title: Swiss Roll Practical
LO: To create a Swiss Roll using a variety of processes
Swiss Roll Time Plan
5Title: Coagulation Experiment
LO: To complete an investigation into the process of coagulation.
Mini Quiche Planning
6Title: Mini Quiche Practical
LO: To create a batch of Mini Quiches using a variety of processes
Mini Quiche Evaluation
7Title: 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.
Functions of Ingredients Test revision
8Title: Functions of ingredients test and self-assessment
LO: To complete a test on the ‘Functions of Ingredients’ under exam conditions.
Practical Planning – Flavoured Bread
9Title: Flavoured Bread
LO: To create a Flavoured Bread product using a variety of processes