Contact
Head of Department: Mrs D. Mistry
d.mistry@kingsway.stockport.sch.uk
Curriculum Intent
The aim of the department is to ensure that all pupils experience different foods, learn cooking skills and aspects of healthy eating, consumer awareness and food safety, in order to become more independent. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.
The areas covered are:
- Basic cooking skills
- Diet and nutrition
- Wise food shopping including use of seasonal foods
- Hygiene and safety
The aim of the department is that every single pupil will cook every practical lesson and to achieve this, the department purchases on behalf of families SOME of the basic ingredients required for each dish. To enable this to happen we request a small contribution per pupil. Families are able to supply all of their own ingredients if they wish to.
Each lesson students are still responsible for bringing a range of additional flavourings/toppings to create their own unique products and suit family tastes.
Homework
Pupils will also need to complete research on a variety of ingredients as well as come up with dish ideas that they can make in their final assessments.
Assessment
Assessment will occur at the end of each practical session either through self/peer or teacher assessment. Pupils will complete a minimum of two assessed practical exams. Pupils should prepare and practice these dishes at home before the examination.
Key Stage 3
Year 7
- Term 1 - Crudities and Dips, Fruit Salad, Croque Monsieur, Pizza Toast, Fruit Flapjack
- Term 2 - Ginger Buns, Assessed Practical 1, Couscous Salad, Carrot and Lentil Soup
- Terms 3 - Mini Fruit Cakes, Carrot Muffins, Cheese Straws, Assessed Practical 2
Year 8
- Term 1 - Pasta and Sauce, Apple Crumble, Rock Cakes, Cheese Scones, Scone Based Pizza
- Term 2 - Pasta Salad, Risotto, Cheese and Onion Pasties, Cookies
- Term 3 - Protein Dish, Lemon Cheesecake, Fruit Based Dessert, Budget Snack
Year 9
- Term 1 - Multi Cultural Dish, Flatbread Calzone, Chicken and Vegetable Curry, Chocolate Muffins
- Term 2 - Whisked Sponge, Dutch Apple Cakes, Marble Pear Cakes, Roasted Veg Rice Salad
- Term 3 - Pancakes, Stirfry, Fajitas, Final Assessed Practical
Key Stage 4
Level 1 and 2 in Hospitality and Catering
The food and drink industry is the largest manufacturing sector in the UK, with a turnover of £96 billion. There are over 7,000 companies in this industry and they employ about 400,000 people. The industry invests in research and development (R&D) which results in about 16,000 new products being introduced to the market every year.
This qualification would suit anyone who would like to go in to this industry. Students can gain a Level 1 Pass or a Level 2 Pass, Merit or Distinction.
There is a strong practical emphasis, therefore the course is ideal for someone who enjoys learning ‘by doing’. During the course you will make many dishes, for example, a decorated Victoria Sandwich cake, a quiche, profiteroles, brandy snaps, sausage rolls, risotto, bread, multicultural dishes, etc.
Although school will provide the majority of ingredients, students will be expected to bring in additional ingredients and a container to most practical lessons.
This course has proved to be very popular since it was introduced in September 2018. Students should talk to the current Year 10 students to gain more of an insight from a student perspective.
Unit 1 – The Hospitality and Catering Industry - Assessed by an external exam at the end of Year 10 (worth 40%):
Year 10 Term 1
- AO1 understand the environment in which hospitality and catering providers operate
- AO2 Understand how hospitality and catering provisions operate
Year 10 Term 2
- A03 Understand how hospitality and catering provision meets health and safety requirements
- A04 Know how food can cause ill health part 1
Year 10 Term 3
- A04 Know how food can cause ill health part 2
- Revision module - covering AO 1 - 4.
- End of unit exam, May/June
- Commence unit 2
Unit 2 – Hospitality and Catering in action - Internally assessed and completed during Year 10/11 (worth 60%):
You will apply your learning in order to plan, prepare, cook and serve a variety of nutritional dishes, in a safe and hygienic manner, that are suitable for different situations and customer needs and requirements.
Year 11 term 1
- AC 1.1 Describe the function of nutrition in the human body
- AC 1.2 Compare nutrition needs of specific groups
- AC 1.3 Explain characteristics of unsatisfactory nutritional intake
- AC 1.4 Explain how cooking methods impact on nutritional value
Year 11 Term 2
- AC 2.1 Explain factors to consider when proposing dishes for menus
- AC 2.2 Explain how dishes on a menu address environmental issues
- AC 2.3 Explain how menu dishes meet customer needs
- AC 2.4 Plan production of dishes for a menu
- AC 3 Practical exam (3 hours)