The intention for all areas of catering and nutrition courses at KS3 are to teach important life skills of cooking and looking after yourself. A large element of theory lessons will focus on eating a healthy diet and getting regular exercise to prevent obesity and assisting the brain and body to function at their optimum. Practical lessons will take up more of the curriculum time allocated so students can practice cooking and transfer these skills to home and into their future lives. In the classroom we aim to be fully inclusive, getting all students to have the opportunities to cook, supplying extra ingredients where necessary and sharing the differences of the foods we bring from each of our homes. We cover as many of the topical issues surrounding food, diet and the environment that we can. Students can then make informed choices of which foods to buy. There are further opportunities for students to cook outside of the rotation in competitions, clubs and lunchtimes. Students are encouraged to show off their home cooked dishes by sending in or printing off photos. Other opportunities to gain catering experiences are through trips, meeting local chefs and trailing different foods they’ve never experienced before.
At KS4 we have chosen a course which best suits the needs of our students. The WJEC Level 1/2 award in Hospitality and Catering really fits our locality in Cornwall and especially the Lizard. Around 80% of our pupils have part time jobs on The Lizard in hospitality and catering. According to the Labour market information for Cornwall and the Isles of Scilly, the need for workers with catering and customer service skills is very high. Quote from Careers South West “If we are going to be talking to young people about realistic work options and future skills shortages then catering needs to be one of them, Chef was number 3 in the top ten list of advertised jobs in Cornwall in 2019. Customer Service was the number 1 requested skill by employers in 2019. Cooking, budgeting and cleaning also made the list. Number of people in Cornwall working in the Accommodation & Food sector–34,000”
Many of our H&C leavers go on to study hospitality and catering at further education and take up direct employment and apprenticeships. Many students return to The Lizard after studies and from University to live permanently and take up employment in the hospitality and catering industry. We try to work with local Cornish produce from the lizard, local farmers, fishmongers and butchers to teach about sustainability and the environment right on our doorstep. The course not only helps our students learn vital life skills in cooking and nutrition and how to look after themselves but is a great career option in our local community.
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YEAR 7 |
“Brainiac” we look at foods that feed our brains and help us to concentrate. Studying the eatwell guide, portion sizes and the importance of eating a balanced diet everyday. We also cover the health and safety of working in a kitchen and preventing food poisoning. We look at the importance of micronutrients in the diet and the effect on the body. Every week on the rotation we cook, building skills and confidence in the kitchen. Key focuses are knife skills, presentation, using the oven, grill and hob. |
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YEAR 8 |
“Food Safari” we look at foods related to: cultures, religions and traditions from all over the world, including local and British. We look at key temperatures, hazards and control methods in the kitchen. We look at the importance of Macro nutrients in our diet and nutritional needs for different life stages and lifestyles. Every week on the rotation we cook a dish from a different country building up culinary skills and confidence. Key focuses are reducing, blending, using spices, coagulation, working with raw meats and using a temperature probe. |
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YEAR 9 |
“Yes Chef” we look at the provenance of food, the hospitality and catering industry and how it works. We cover risk assessments and precautions to take. We discuss the environmental impact of food and the social and moral issues surrounding food choices and budgets. Every week in the rotation we cook dishes that will prepare students for GSCE and life skills. Key focuses are garnishing dishes, working with pastry, jointing a chicken, making pasta and pizza dough. |
| YEAR 10 | In Year 10 the course will consist of a series of practical based lessons where students will develop their practical ability and capability in the kitchen.
Some of the practical skills covered are vegetable cuts and garnishes, blending, making a roux and different sauces, pastry, meringues, pasta, portioning a chicken, filleting a fish and being able to make dishes for a wide variety of dietary needs and requirements. Alongside this students will study and investigate how the hospitality and catering industry works. They will develop practical skills in presenting dishes for hospitality, looking at starters, mains and desserts, making garnishes and accompaniments to complete the dishes. Some of the topics they will study are the role of the environmental health officer, food poisoning and ill health, the kitchen brigade, risk assessments and HACCP, front of house roles and customer requirements in hospitality and catering. |
| YEAR 11 | In Year 11 the course continues to develop a range of practical skills but their written NEA (coursework) will test the student’s ability to produce a complete meal with all the accompaniments to a set board set task. The NEA will take up alot of their lessons looking at how we can unpick the brief and develop a suitable menu for the task. They will look at nutrition in detail, what the body needs from macro and micro nutrients and the effects of poor nutrition on the body and what different age groups and dietary needs will need from a menu. They will also look at the impact of cooking methods on nutritional needs, menu planning for customer needs, environmental issues and plan the production of dishes for a menu. In addition there is a written exam worth 40% of the final assessment, taken in the summer term in Year 11. Which covers all of the content covered in Year 10 on the hospitality and catering industry. |
| Week 1 | Week 2-7 | Week 3 | Week 4 | End of rotation | |
| Year 7 | A small quiz is taken at the start of the rotation which is peer or self assessed. | Practical work is assessed during each rotation. Photographs uploaded to google classroom are taken of the 4 or more dishes EBI/WWW feedback comments are used to inform students of the next steps. | A written task in their theory lessons will be formally assessed to measure understanding of portion sizes and the importance of eating a balanced diet everyday | A small online quiz is taken as a homework task at the end of the rotation to assess knowledge acquisition and understanding. This grade then informs the end of unit summative assessment for that rotation. | A final holistic grade will be awarded at the end of the rotation which is generated from the three previous assessment points and a student’s overall effort and attitude. |
| Year 8 | A small quiz is taken at the start of the rotation which is peer or self assessed. | Practical work is assessed at the start, middle and end of each rotation. Photographs uploaded to google classroom are taken of the 4 or more dishes EBI/WWW feedback comments are used to inform students of the next steps. | A written task in their theory lessons will be formally assessed to measure understanding of nutritional needs for different life stages and lifestyles and food from a diverse range of cultures and context. | A small online quiz is taken as a homework task at the end of the rotation to assess knowledge acquisition and understanding. This grade then informs the end of unit summative assessment for that rotation. | A final holistic grade will be awarded at the end of the rotation which is generated from the three previous assessment points and a student’s overall effort and attitude. |
| Year 9 | A small quiz is taken at the start of the rotation which is peer or self assessed. | Practical work is assessed at the start, middle and end of each rotation. Photographs uploaded to google classroom are taken of the 4 or more dishes EBI/WWW feedback comments are used to inform students of the next steps. | A written task in their theory lessons will be formally assessed to measure understanding of provenance of food, the hospitality and catering industry and the environmental impact of food production. | A small online quiz is taken as a homework task at the end of the rotation to assess knowledge acquisition and understanding. This grade then informs the end of unit summative assessment for that rotation. | A final holistic grade will be awarded at the end of the rotation which is generated from the three previous assessment points and a student’s overall effort and attitude. |
| Autumn Term | Spring Term | Summer Term | |
| Year
10 |
Weekly homeworks are set and marked in their recipe booklets. Students upload their cooking photos to google classroom and are marked in a variety of forms, self, peer and teacher assessed. Grades and or www and ebi comments added. At the end of each AC topic there is a google quiz. | Weekly homeworks are set and marked in their recipe booklets. Students upload their cooking photos to google classroom and are marked in a variety of forms, self, peer and teacher assessed. Grades and or www and ebi comments added. At the end of each AC topic there is a google quiz. | Weekly homeworks are set and marked in their recipe booklets. Students upload their cooking photos to google classroom and are marked in a variety of forms, self, peer and teacher assessed. Grades and or www and ebi comments added. At the end of each AC topic there is a google quiz. The Summer exam will give 40% of the final grade. |
| Year
11 |
Weekly peer or self assessed short mark exam questions in class. Long exam questions set for weekly homeworks teacher feedback in a variety of forms-students are expected to improve each homework after it’s been marked.
Each student will get clear teacher feedback on their mock NEA every third week and have to act on their feedback to make improvements. |
Weekly peer or self assessed short mark exam questions in class. Long exam questions set for weekly homeworks teacher feedback in a variety of forms-students are expected to improve each homework after it’s been marked.
Whole class improvements will be suggested for the real NEA, students will need to track their own progress and make improvements as the exam board does not allow individual and specific feedback. |
Weekly peer or self assessed short mark exam questions in class. Long exam questions set for weekly homeworks teacher feedback in a variety of forms-students are expected to improve each homework after it’s been marked.
Students will be revising and there will be lots of peer and self assessing of exam style questions up to their summer exam. |
