Catering

 KS3

Autumn

Pupils learn, develop and use new skills in food preparation, cooking and presentation. With the focus being on safety, equipment and ingredients.

Where possible learning is taught through practical application to develop and enhance skills.

Spring

Pupils will continue to develop a variety of skills and use of different ingredients. Each lesson will have a different focus including time management, safe use of equipment and presentation skills.

Summer

Pupils will continue to develop a variety of skills learning about different ingredients and techniques. Pupils will create products that use more advanced skills.

 
 

 How is the course assessed

Teacher assessment of practical dishes produced and key skills are assessed throughout the preparation and cooking of dishes.

Exam style questions are used to check on pupil understanding of topics covered.

Pupils will be given challenges at the end of every half term which is in the form of them planning what dish they will cook but it’s based on a scenario for a target audience.

 How can you support your child at home

Encouraging active participation in food preparation and cooking at home.

Being prepared with the necessary ingredients needed for the practical to be carried out.

Tasting the dishes produced and given the pupil feedback on the dishes made and skills used.

 

 KS4- Pearson BTEC Level 1 Award in Home Cooking Skills - Edexcel

Autumn

Pupils will learn key knowledge based on food preparation, cooking and use of ingredients.

Spring

Pupils will continue to develop a variety of skills and use of different ingredients. Each lesson will have a different focus including time management, safe use of equipment and presentation skills.

Summer

Pupils will complete an assessment in which they will need to plan, prepare and cook a meal for a given scenario. This will be based on previous dishes produced in lesson but will be completed unaided (where possible).

 
 

 

 

 

How is the course assessed

Pupils will be given challenges at the end of every half term which is in the form of them planning what dish they will cook but it’s based on a scenario for a target audience.

An assessment will be submitted to the exam board in order to gain an accreditation for the course.

 

 

 

 How can you support your child at home

  • Encouraging active participation in food preparation and cooking at home.
  • Being prepared with the necessary ingredients needed for the practical to be carried out.
  • Tasting the dishes produced and given the pupil feedback on the dishes made and skills used.
  • Encouraging the sharing of recipes for dishes the pupils and the family enjoy.