Food
Subject Vision and Intent
The main aim of teaching food starting at KS3 and moving onwards to KS4 is to develop students’ culinary skills whilst incorporating food safety and health and safety principles in line with professional food industry standards. Menu planning and designing food is a vital part of our daily lives and is essential for life. As our students come into school with a mixed experience of food taught prior to starting Year 7, it's vital to develop learners further to be able to support themselves now and in the future whilst choosing food ingredients that will enhance their health. Encouraging students from Year 7 onwards to cook from ‘scratch’ has huge benefits for long-term health as well as development and progression in food production skills, as well as the pupils having some fun and showing creativity.
Students are encouraged to work independently at school, so they can cook with confidence at home. Providing students with vital life skills that enable them to feed themselves and others affordably and nutritiously, is linked to the NHS Eat Well guidelines, so they are thinking about their own health to support eating a well-balanced diet. Empowering students to enable them to follow a recipe and substitute ingredients is a weekly part of menu planning here at Hodge Hill Girls’ School. A variety of cooking methods are used throughout the stages to enhance technical skills as well as promote resilience in the kitchen.
Pupils are set tasks in each lesson and encouraged to have a broad viewpoint which encourages curiosity in the areas taught. Discussions are encouraged in the classroom about fast food, unbalanced diets, and the effects to health in the long term.
In addition to covering food choices for different life stages, as well as other dietary needs, e.g. vegetarian diet, allergies, religious and medical diets enriches understanding of other people's lifestyles. Whilst studying these topics in class as well as extended learning tasks, pupils can establish an understanding of consumer preferences throughout KS3 as well as KS4, which is a key segment in both coursework, menu planning and GCSE exam papers.
Five-Year Plan
| Year 7 | Year 8 | Year 9 |
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On rotation:
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On rotation:
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On rotation:
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View our Food Gallery
Key Stage 4 Hospitality and Catering
Level 1/2 Vocational Award in Hospitality and Catering
| Exam Board | WJEC |
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Examinations |
The Level 1/2 Vocational Award in Hospitality and Catering consists of two units The Hospitality and Catering Industry – Paper based assessment, external assessment Hospitality and Catering in Action – internal assessment |
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Learning outcomes:
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