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Catering and Free School Meals

Design and technology: catering

Year 7 

Term Topics taught and learning outcomes
Term 1.1
  • Demonstrate how to work safely and hygienically within the kitchen
  • Explain the importance of good food hygiene
  • Identify and describe how to use kitchen equipment correctly

Assessment: Hygiene test

Homework: Hygiene test

Term 1.2
  • Demonstrate how to weigh ingredients accurately
  • Demonstrate how to use a range of cooking methods
  • Explain the function of ingredients

Assessment: Timeplan for crumble

Homework: Evaluate C

Term 2.1
  • Demonstrate how to use a range of textiles skills
  • Demonstrate how to use the melting method
  • Design packaging for a food product

Assessment: Textiles project - making

Homework: Product analysis

Term 2.2
  • Demonstrate how to make a roux sauce
  • Demonstrate how to use the hob safely
  • Evaluate finished product and suggest improvements

Assessment: Macaroni cheese

Homework: Research task

Term 3.1
  • Identify the principles of healthy eating and explain their importance
  • Demonstrate how to use different cake finishing techniques
  • Demonstrate how to adapt recipes

Assessment: Healthy eating test

Homework: Dietary needs for different ages

Term 3.2
  • Demonstrate how to use the food processor safely
  • Demonstrate how to whisk cream
  • Evaluate finished product and suggest improvements

Assessment: Evaluate shortbread

Homework: Equipment task

Year 8 

Term Topics taught and learning outcomes
Term 1.1
  • Demonstrate how to work safely and hygienically within the kitchen
  • Explain the importance of good food hygiene and safety
  • Demonstrate how to make different types of bread

Assessment: Hygiene test

Homework: Hygiene task

Term 1.2
  • Identify and describe different types of pastry
  • Demonstrate how to make shortcrust pastry
  • Explain the advantages of using convenience foods

Assessment: Time plan - Jam tarts

Homework: Evaluate pastry

Term 2.1
  • Identify and describe different life stages
  • Demonstrate safe handling, preparation and cooking of meat
  • Explain the importance of food hygiene when working with raw meat

Assessment: Evaluate meat curry

Homework: Research task - jobs

Term 2.2
  • Demonstrate how to make a roux sauce
  • Demonstrate how to coat and shallow fry chicken
  • Explain the importance of good food hygiene when working with high risk foods

Assessment: Evaluate chicken goujons

Homework: High risk foods task

Term 3.1
  • Demonstrate how to use the whisking method
  • Identify and explain the principles of healthy eating
  • Demonstrate how to use an electric hand whisk safely

Assessment: Healthy eating test

Homework: Healthy eating task

Term 3.2
  • Demonstrate how to fry food safely
  • Demonstrate how to work independently
  • Demonstrate how to plan time logically

Assessment: Test: hygiene and healthy eating

Homework: Time plan

Year 9 

Term Topics taught and learning outcomes
Term 1.1
  • Demonstrate how to work safely and hygienically within the kitchen
  • Explain the importance of good food hygiene and safety
  • Demonstrate how to make different types of bread

Assessment: Hygiene test

Homework: Hygiene task

Term 1.2
  • Identify and describe different types of pastry
  • Demonstrate how to make shortcrust pastry
  • Explain the advantages of using convenience foods

Assessment: Time plan - Jam tarts

Homework: Evaluate pastry

Term 2.1
  • Identify and describe different life stages
  • Demonstrate safe handling, preparation and cooking of meat
  • Explain the importance of food hygiene when working with raw meat

Assessment: Evaluate meat curry

Homework: Research task - jobs

Term 2.2
  • Demonstrate how to make a roux sauce
  • Demonstrate how to coat and shallow fry chicken
  • Explain the importance of good food hygiene when working with high risk foods

Assessment: Evaluate chicken goujons

Homework: High risk foods task

Term 3.1
  • Demonstrate how to use the whisking method
  • Identify and explain the principles of healthy eating
  • Demonstrate how to use an electric hand whisk safely

Assessment: Healthy eating test

Homework: Healthy eating task

Term 3.2
  • Demonstrate how to fry food safely
  • Demonstrate how to work independently
  • Demonstrate how to plan time logically

Assessment: Test: hygiene and healthy eating

Homework: Time plan

Year 10 

Term Topics taught and learning outcomes
Term 1.1
  • Identify common causes of food contamination and types of food poisoning bacteria.
  • Describe how the following aspects of Food Safety (cleanliness, temperature control, cooking, monitoring and storage) can help to prevent food poisoning.
  • Describe how Personal Hygiene (hand washing, general body hygiene, reporting sickness, wearing protective clothing) can help to prevent food poisoning.

Assessment: CIEH Level 2 Award in Food Safety in Catering

Homework: Revision for food safety in catering exam which will involve practice questions

Term 1.2
  • Identify the functions and food sources of: protein, fat, carbohydrate, vitamins & minerals
  • Describe the importance of healthy eating including reference to government guidelines, 5-a-day, Eatwell Plate
  • Demonstrate different methods of cake making: whisking, creaming, rubbing-in, melting

Assessment: Test - hygiene and nutrition

Homework: Healthy eating exam questions

Term 2.1
  • Describe how to select, store, prepare and serve: fish, meat and eggs
  • Describe how to select, store, prepare and serve: milk and dairy products
  • Demonstrate how to prepare and cook the following commodities safely: fish, meat, eggs, milk and dairy products

Assessment: Test - hygiene. nutrients and food commodities

Homework: Exam questions on food commodities

Term 2.2
  • Research how chefs use a wide range of fruit and vegetables to add colour, flavour and texture to their menus.
  • Using fruit and vegetables, produce and serve a range of interesting dishes that would be popular with customers.
  • Research, plan, make, cost and evaluate 2 sweet and 2 savoury dishes that demonstrate the versatility of fruits and vegetables in food preparation.

Assessment: Controlled assessment task 1 - research and planning

Homework: Exam questions on fruits and vegetables

Term 3.1
  • Using fruit and vegetables, produce and serve four interesting dishes that would be popular with customers.
  • Evaluate products made in terms of skills demonstrated, time management and customer acceptability
  • Demonstrate how to analyse a recipe in terms of cost and nutrients

Assessment: Controlled assessment task 1 - making and evaluating

Homework: Long-answer homework question

Term 3.2
  • Evaluate different methods of cooking
  • Demonstrate how to carry out different methods of cooking safely
  • Compare convenience foods with home-made versions

Assessment: Summer progress exam

Homework: Revise for the summer progress exam

Year 11

Term Topics taught and learning outcomes
Term 1.1
  • Research the factors involved in making a meal for a special dietary need
  • Research presentation techniques relating to food for competitions
  • Demonstrate a variety of finishing techniques suitable for sweet and savoury dishes

Assessment: Test - hygiene, nutrients, commodities, methods of cooking

Homework: Long-answer exam questions

Term 1.2
  • Plan a menu for a 'Young Chef of the Year' competition, suitable for a special dietary need
  • Analyse the nutritional content of a 2-course menu suitable for a special dietary need.
  • Analyse the cost of a 2-course menu suitable for a special dietary need.

Assessment: Winter progress exam

Homework: Long answer exam questions

Term 2.1
  • Discuss reasons for choice of dishes for a 2-course meal for a 'Young Chef of the Year' competition, suitable for a special dietary need
  • Produce a time-plan for a 2-course meal for a 'Young Chef of the Year' competition, suitable for a special dietary need
  • Make a 2-course meal for a 'Young Chef of the Year' competition, suitable for a special dietary need

Assessment: Controlled assessment Task 2: planning and making sections

Homework: Long answer exam questions

Term 2.2
  • Evaluate the 2-course meal made for a 'Young Chef of the Year' competition, suitable for a special dietary need
  • Identify the job roles, duties and training
    available within Catering
  • Identify key points of legislation relating to Catering e.g. Food Safety Act.

Assessment: Controlled assessment task 2

Homework: Long answer exam questions

Term 3.1
  • Revise: The industry − food and drink; job roles, employment opportunities and relevant training; health, safety and hygiene
  • Revise: Nutrition and menu planning; costing and portion control; specialist equipment
  • Revise: Communication and record keeping; environmental considerations

Assessment: Practice tests

Homework: Revise for GCSE written exam

Term 3.2

End of course