Food

Academic year 2022-23

What are we studying?

YEAR 7

ROTATION
For their rotation through Food Preparation and Nutrition students will be focussed on Healthy Eating. They will be learning basic cooking skills through focussed practical tasks and making dishes to bring home. They will learn basic knife skills including the bridge and claw method, how to measure accurately and how to stay safe and hygienic in the food room. They will make a variety of products that include, Fruit Salad, Fruit Crumble, Scones, and Bread rolls. As their skills develop during the rotation, students will begin to complete more complex practical dishes that incorporate the guidance from The Eatwell Guide.

OTHER INFORMATION

Students can opt to contribute a voluntary one time payment at the start of the academic year of £10 for the provision of all ingredients for the rotation, or bring their own ingredients to each practical. There is support available for the provision of ingredients if necessary, please contact Miss McMahon for further details.

YEAR 8

In year 8, students will complete their rotation within the DT department following the national curriculum of study.

YEAR 9

ROTATION (Unit 1)
In year 9, students will focus on Macro and Micro nutrients in their Food rotation lessons. This will be a focussed practical based unit preparing students for either taking the Hospitality and Catering GCSE or for life once leaving school. Students will gain a better understanding of Carbohydrates, Fats, Proteins, Vitamins and Minerals and will be able to identify the source and function of these key nutrients. Practical lessons will begin to incorporate more complex practical skills including creating a roux, shaping and binding, Food science (gluten in bread making), creating a risotto/paella, fajitas.

ROTATION (Unit 2)
For the second unit, year 9 students will begin to develop their practical skills and will complete a Practical Diary displaying their practical work. Each week their dishes will be photographed and put in their Practical Diary, allowing them to display their work. These dishes include: Chicken goujons, Fish pie, Homemade mayonnaise, Burgers (beef or veggie), Quorn Bolognese, Mediterranean flatbread and Lemon meringue pie.

OTHER INFORMATION
Students can opt to contribute a voluntary one time payment at the start of the academic year of £15 for the provision of all ingredients for the rotation, or bring their own ingredients to each practical. There is support available for the provision of ingredients if necessary, please contact Miss McMahon for further details.

YEAR 10 – Hospitality and Catering

TERM 1 – The Eatwell Guide and Nutrients pt1
During this term we will be building on the knowledge learnt in year 9 around nutrients. We will be going into more detail into Macro-nutrients. Students will gain a better understanding of Carbohydrates (Complex – Starches, Simple – Sugars), Proteins (High Biological Value [HBV] and Low Biological Value [LBV]) and Fats (Saturated and Unsaturated). Each week students will cook at least once a week and will have their work photographed and placed in their Practical Record Book.

TERM 2 – Nutrients pt2
This term will go into more detail into Micro-nutrients. Students will gain a better understanding of Vitamins (Water soluble B,C and Fat soluble A,D,E,K). Students will also look into the functions of ingredients, and how the type of ingredients used can impact the sensory qualities of a food product. We will continue to cook at least once a week and record the outcomes in their Practical Record Book.

TERM 3 – Dietary needs of consumers
This term will allow students to gain a better understanding of the different needs of consumers within types of establishments. They will look into the dietary requirements of vegetarians and vegans and how the Hospitality and Catering industry are accommodating these needs. Students will also investigate why different age groups of people require different types and quantity of foods and nutrients ranging from babies and toddlers up to the elderly. Cooking will continue once a week with photos taken and recorded.

TERM 4 – Special diets
Building on last terms knowledge, students will now look into the needs of those with allergies and intolerances and how this can affect food choice. Practical lessons will incorporate an experimental element to allow students to investigate the affect different ingredients have on the sensory outcome of products, including the addition and removal of specific ingredients. Students will also look into recipe modification through creation of low-fat versions of food products. Cooking will continue at least once a week with photos taken.

TERM 5 – Food Safety
Food safety is the overriding drive and focus in all practical lessons, however this term students will look more closely at how to prevent cross contamination and how to keep food preparation areas safe and hygienic. Students will learn about the different types of food poisoning bacteria and what the micro-organisms are that cause change in food products. Students will also look into how food can be served correctly, and learn about the roles and responsibilities of the Environmental Health Officer. Cooking will continue at least once a week with photos taken.

TERM 6 – Mock Unit 2

As we prepare to go into year 11, students will take on a mock unit 2 piece of work where they will work independently to create a portfolio of work based around a given brief. This will enable them to show their understanding of nutrients and how they work in the human body. They will plan a selection of suitable dishes to prepare, cook and present within a 2 hour practical assessment.

OTHER INFORMATION
Students will be expected to bring their own ingredients and container each week. There is support available for the provision of ingredients if necessary, please contact Miss McMahon for further details.

YEAR 11 – Hospitality and Catering

TERM 1
During this term we will look more closely at the Hospitality and Catering industry. Students will gain a better understanding of how hospitality and catering provisions operate and the environment in which this happens. Students will consider the styles of service provided in different establishments and how this affects the clientele and expectations of customers. Practical lessons will continue once a week to ensure practical skills are maintained in preparation for their Unit 2 practical assessment in Term 3.

TERM 2
Terms 2s focus will be based around students understanding how hospitality and catering provisions meet health and safety requirements. Students will look more closely at laws surrounding food service and safe food preparation. Students will also be able to describe the personal safety responsibilities in the work place, and will be able to identify risks to personal safety. The remainder of the term will be dedicated to preparations for their unit 2 portfolio work and assessment in Term 3.

TERM 3 –Unit 2 portfolio
During this term students will complete a portfolio of written work based around a given scenario from the examining board. They will build on their skills from the unit 2 mock they completed in year 10. They will then complete a full day practical assessment where they will be closely assessed on their practical and presentation skills. Their work will be critiqued on a variety of skills including, practical skills demonstrated, safe and hygienic practice, time management, organisation, assembly of the dish and final presentation. Dishes will be taste tested and students will be questioned on their performance in the kitchen and the decisions they made during the assessment.

TERM 4
Students will investigate how food can cause ill health. We will build on the knowledge learnt in year 10 by looking more closely at the roles and responsibilities of the Environmental Health officer. This will lead into the laws and legislation surrounding food safety. Students will be able to describe the common types of food poisoning bacteria and be able to describe the symptoms of food induced ill health. Practical lessons will continue once a week and will now be focussed on given briefs to help recap nutrients and functions of ingredients in preparation for the June exam.

TERM 5
This term will be scenario-based lessons which will allow students to be able to propose hospitality and catering provisions to meet specific requirements. They will review options for hospitality and catering provisions and be able to recommend suitable choices that meet the needs of the establishment. Practical lessons will continue once a week and will still be focussed on given briefs to help recap nutrients and functions of ingredients in preparation for the June exam.

TERM 6
Revision and Preparation for the 90min exam in June based on Unit 1.

Good Luck year 11 Hospitality and Catering students!

WEBSITES

Food Standards Agency
http://www.food.gov.uk/

Lets get cooking
http://www.letsgetcooking.org.uk/

Change 4 life
https://www.nhs.uk/change4life

CONTACT

Head of Hospitality and Catering: Clare Harding
CHarding@Wykhampark-aspirations.org

KEY VOCABULARY

The Eatwell Guide
Hygiene and Safety
Bridge and Claw
Nutrients
Carbohydrates
Protein
Fats
Vitamins
Minerals
Professional Judgement
Aesthetically pleasing
Sensory Characteristics
Nutritional Analysis