Food Studies - Year 7 and 8
Topics - Basic Skills, Global Foods, Culinary Genius
Students are asked to plan and prepare two meals for someone in their family. Students will prepare a shopping list, design a menu, set the table and photograph the food, clear away and wash up afterwards. Students will evaluate their work and ask their family member to write a short account of the meals.
Breakfast - Scrambled Egg on Toast
Simple Snack - Toasted Sandwiches and a Smoothie
Lunch – Pasta Salad and Fruit Salad
In Year 9 students will complete the Jamie Oliver Home Cooking Skills course, a practical course based on students learning Home Cooking Skills. It has been designed in collaboration with the Chef, Jamie Oliver. Students will learn to use cooking skills to make home-cooked food that does not use pre-prepared ready cooked food.
In Year 10 and Year 11 students will then progress to the Hospitality & Catering GCSE and will be expected to complete both of the following tasks.
UNIT 1: Catering skills related to food preparation and service
(Controlled Assessment [45 hours 60%])
TASK 1: [20%]. One task to be set by the Examination Board. This is a research project and a two hour practical test. Students will prepare and cook four dishes. Duration up to 15 hours.
TASK 2: [40%]. One task to be set by the Examination Board. This is a research project and a two hour practical test. Students will prepare and cook a two course meal. Duration up to 30 hours to commence in the second half of the course. This unit is assessed through a written external theory paper of 1½ hours.
UNIT 2: Catering, Food and the Customer
One paper, which will be externally set and marked. All questions are compulsory and targeted at the full range of GCSE grades. The paper will contain short-answer, structured and free response questions drawn from the catering content. Written paper 1¼ hours 80 marks.
This examination will be available either as an electronic assessment or as a traditional written paper.
Areas of study:
• The industry – food and drink.
• Job roles, employment opportunities and relevant training.
• Health, safety and hygiene.
• Food preparation, cooking and presentation.
• Nutrition and menu planning.
• Costing and portion control.
• Specialist equipment.
• Communication and record keeping.
• Environmental considerations.