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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 a 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 and 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 two-course menu suitable for a special dietary need.
  • Analyse the cost of a two-course menu suitable for a special dietary need.

Assessment: Winter progress exam.

Homework: Long answer exam questions.

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