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Catering and Free School Meals

Food and catering

Food and Catering at Ashington Academy aim to develop and nurture creativity through theoretical study and hands-on practical experience. Students are encouraged to cook, applying the principles of nutrition and healthy eating. Ultimately, the subject allows students to become well-rounded and confident citizens who can make their own informed choices on what they feed themselves - and others - affordably now, and in later life.

Students develop essential life skills such as the ability to prepare and cook dishes from a range of countries and cultures, developing curiosity about the world around them. They learn about the importance of nutrient-dense foods and the effect an unbalanced diet can have upon health. Students carry out tasks hygienically and learn about the correct storage of different commodities, alongside the legislation followed in the food industry.  

Students become eco-friendly cooks, ensuring their practices are sustainable and that they understand how menus are constantly changing to ensure the needs of all customers are met, for example, customers with special dietary needs or choices. They also consider how to plan menus, to adhere to a design brief and budget, making them more considerate consumers in the process. 

Using their knowledge and skills from other areas of the curriculum, such as presenting data linked to nutrition and scaling a recipe, students learn to confidently communicate using French terminology and how to research the history of dishes. They learn an appreciation of the diverse and exciting hospitality industry and the skills required to perform successfully in a myriad of roles within different establishments and settings.​  

Curriculum information

 

Year group 

Autumn 

Spring 

Summer 

Year 7 

  • Health and Safety 
  • Food Hygiene 
  • Bacteria and food poisoning 
  • 5-a-day 
  • The eat well guide 
  • Enzymic browning 
  • Basic skills 
  • Methods of heat transfer 
  • Baking methods 
  • Rubbing in method (Crumble, shortbread) 
  • Function of ingredients 
  • Bread and baking methods,  
  • Creaming, melting 
  • Cereal commodities 
  • Product analysis 
  • Bread making 
  • Function of ingredients 
  • Yeast - Food science  
  • Gluten and gelatinisation 
  • Nutrition - Healthy pizza 
  • Dairy and alternatives - yoghurt 
  • Eggs – emulsions, mayonnaise 
  • Ethical issues – food miles, sustainability,  
  • Fish commodities 
  • Sustainable fishing  
  • Poultry commodities 
  • Farming methods 
  • Ethical issues – fair trade 
  • Marinades - Fajitas 
  • Shortening – scones 
  • Healthier alternatives 

Year 8 

  • Health and safety 
  • Food Safety - HACCP 
  • Pasta making 
  • Function of ingredients 
  • Cereal and vegetable commodities 
  • The eat well guide and nutrition 
  • Sauce reduction – pasta ragu 
  • Dairy commodities  
  • Gelatinisation - mac n cheese 
  • Viscosity 
  • Cooking with moisture 
  • Rice - risotto 
  • Multicultural cuisine 
  • Spanish cuisine – Paella 
  • Indian cuisine – curry 
  • Chinese Cuisine – Stir fry 
  • Mexican Cuisine – Chilli-con-carne 
  • Animal welfare – farming methods 
  • Nutrition – Macro/Micro 
  • Product analysis  
  • Hidden fats and sugars 
  • Meat commodities 
  • Red tractor mark 
  • Methane 
  • Meat alternatives  
  • Insects as food 
  • Vegan and vegetarian diets 
  • Types of pastry 
  • Product analysis 
  • Sensory testing 
  • Function of ingredients 
  • Quality control 
  • Finishing techniques 
  • Fats 
  • Ethical issues – sustainability, fair trade, food miles 
  • Cooking with dry heat 
  • Baked goods 
  • Function of ingredients 
  • Quality control 
  • Enrobing 
  • Binding 

Year 9 

  • Nutrition and Basic Skills 
  • Recap food safety and hygiene 
  • Bread (Pizza, Chelsea buns) 
  • Cereals 
  • Yeast  
  • Function of ingredients 
  • Baking methods 
  • Afternoon tea task 
  • Farming methods 
  • Quality assurance 
  • Fruit commodities 
  • Dairy commodities 
  • Eggs 
  • Hotel Task. 
  • Food commodities 
  • Meal preparation 
  • Herbs and spices 
  • Careers in food 
  • Food science 
  • Nutritional needs of different groups 
  • Product development 
  • Food styling 
  • Eating for Health Task 
  • Dietary needs 
  • Nutrition 
  • Dangers of poor diet 
  • Pastry 
  • Quality control 
  • Fats 
  • Shortening 
  • Emulsions – mayonnaise 

Year 10 

 

  • Structure of H&C industry 
  • Styles of service 
  • Suppliers and contract caterers 
  • Standards and ratings 
  • Front and back of house 
  • Factors affecting the success of providers 
  • Types of customer 
  • Meeting customer requirements/expectations 
  • Consumer rights 
  •  Health and safety legislation 
  • Health and safety and control measures 
  • Practical Skills 
  • Food-related causes of ill health 
  • Allergies and intolerances 
  • Food Alternatives 
  • Role and Responsibilities of EHO 
  • Food safety act 
  • Food Labelling regulations 
  • Food Poisoning causes and prevention 
  • Food poisoning 
  • Symptoms of food-induced ill health 
  • Options for hospitality and catering provision 
  • Exam technique 
  • Improving answers 
  • Revision technique 
  • Assessment task 
  • Analysis of brief/task 
  • Plan of research 
  • Specific groups 
  • Dietary needs 
  • Planning dish/Production plans 
  • Nutrients sources and functions 
  • Nutrients - malnourishment 
  • Environmental issues 
  • Practical skills 

Year 11 

  • Client groups 
  • Production planning 
  • Quality control 
  • Health and safety 
  • Contingency 
  • Dove Tailing 
  • Practical skills 
  • Food Legislations 
  • EHO 
  • Food poisoning 
  • Exam practice 
  • Nutrients 
  • Dietary needs 
  • Cooking methods – dry heat, oil 
  • Cooking methods and techniques 
  • Factors to consider when planning dishes – seasonality 
  • Skills, staffing, equipment, budget 
  • Type of provision, client base 
  • Environmental issues – carbon footprint, sustainability, waste 
  • Assuring the quality of food commodities. 
  • Suppliers and packaging 
  • Buying and storing ingredients 
  • Practical planning 
  • Food safety legislations 
  • Common types of food poisoning 
  • Symptoms of food-induced ill health 
  • Options for hospitality and catering provision 

 

I studied catering and it was really interesting because you learn how to make food better for the environment based on how you source, package and transport it.
Year 12 student