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Catering and Free School Meals

Design and technology: catering

YEAR 7

Learning outcomes

During Year 7 students will learn about healthy eating and the source and function of a range of macro and micronutrients. They will learn about safe and hygienic working practices and be able to demonstrate this then they make a range of dishes throughout the year. They will demonstrate a range of cooking methods, using all parts of a cooker and use sensory analysis to evaluate products.

Topics taught

  • Hygiene
  • Nutrition and healthy eating guidelines
  • Heat transference
  • Adapting recipes
  • Rubbing in method
  • Melting method
  • Creaming method
  • Safe preparation of meat

YEAR 8

Learning outcomes

During Year 8 students will make a range of dishes to demonstrate their understanding of the safe preparation of meat and how to shape and form products. They will learn about animal welfare in food production and what happens to food when it is cooked, including denaturing of protein, gelatinisation and coagulation. Students will investigate the function of ingredients in bread and make a range of bread products. They will also learn about different types of pastry and have the opportunity to make a range of pastry products.

Topics taught

  • Hygiene
  • Nutrition
  • Animal welfare
  • Factors affecting food choices
  • Multi-cultural dishes
  • Types of pastry
  • Function of ingredients
  • Effect of cooking on foods

YEAR 9

Learning outcomes

During Year 9 students will learn about the source and function of a wide range of nutrients and research the impact of cooking methods on the nutritional value of food. They will use nutritional analysis software to analyse recipes and diets and learn how to adapt recipes to meet health needs and for special dietary requirements. They will investigate how different factors influence food choices and how the catering industry takes into account environmental considerations when preparing food products.

Topics taught

  • Methods of cooking
  • Nutrition
  • Environmental considerations
  • Nutritional analysis
  • Adapting recipes for health
  • Food assurance standards
  • Food miles and seasonality
  • Factors affecting food choices

YEAR 10

Learning outcomes

In Year 10 students will investigate the hospitality and catering industry by researching types of establishments and job roles. They will learn about food hygiene standards and legislation that are in place to promote these in industry. Students will learn about dietary needs across the life stages and explain the impact of nutritional excess and deficiency. They will make a range of high skill dishes and learn how to dissect a design brief and create detailed time plans.

Topics taught

  • Food poisoning bacteria
  • Risk assessment and environmental health
  • Hospitality and catering establishments
  • Hospitality and catering job roles
  • Nutritional excess and deficiency across the lifespan
  • Specific dietary needs
  • Planning menus
  • High skill dishes and presentation techniques

YEAR 11

Learning outcomes

In Year 11 pupils will complete a controlled assessment task in which they have to research and plan a two-course meal to meet a design brief, this is worth 50% of their final GCSE grade. These need to consider factors affecting food choices for their dishes, environmental issues, specific dietary needs of their clients, methods of cooking and the impact these will have on the nutrition and sensory characteristics of their dishes. They will also investigate the hospitality and catering industry, researching the structure of the industry and job roles and factors which influence the success of establishments.

Topics taught

  • Planning menus
  • High skill dishes and presentation techniques
  • Safe use of specialist equipment
  • Structure of the hospitality and catering industry
  • Job requirements
  • Food hygiene legislation
  • Impact of cooking methods on nutrition
  • Costing and portion control