Click here to access the Food Learning Journey for Year 7
Click here to access the Food Learning Journey for Year 8
Click here to access the Food Learning Journey for Year 9 rotation 1
Click here to access the Food Learning Journey for Year 9 rotation 2
| Year | Term 1 | Term 2 | Term 3 |
|---|---|---|---|
| Year 7 (9 week rotation) | - Health, safety and hygiene in the kitchen - Practicals using different commodities: Fresh Fruit Salad, Coleslaw, Basic White Sauce, Apple Crumble and Spicy Sausage Bolognese - Sensory analysis of scones - Food Poisoning - Where our food comes from |
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| Year 8 (9 week rotation) | - Nutrition - Eatwell Guide - Different Diets - Practicals using different commodities: Pizza, Fruit Plait, Cottage Pie, Lemon Cheesecake, Tuna Pasta Bake - Sensory Analysis of Soups and Seasonality - Production and evaluation of a healthy soup |
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| Year 9 (2 x 9 week rotations) | First 9 Weeks: - Recap on Nutrients and Eatwell Guide - Nutritional needs of different dietary groups - Hospitality and catering role in feeding different dietary groups - Food Preparation; Curry, Egg Fried Rice, Sweet and Sour Noodles, Lasagne and Chilli with Chocolate - Using research to produce a Dish off a Menu Second 9 Weeks: - Afternoon Tea - Practicals using different commodities: Chicken and Vegetable Stew, Paella, Quiche, Lemon Meringue and Afternoon Tea |
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| Year 10 | Unit 1- The Hospitality and Catering Industry: - LO4 Know how food can cause ill Health - LO1 understand the environment in which hospitality and catering providers operate Unit 2 - Hospitality and Catering in Action: - LO3 Be able to cook dishes | Unit 1: - LO 2 understand how hospitality and catering provisions operate - LO3 Understand how hospitality and catering provision meets health and safety requirements - L05 Be able to propose a hospitality and catering provision to meet specific requirements Unit 2: - LO3 Be able to cook dishes | Unit 1: - revision - external exam in June Unit 2: - LO3 Be able to cook dishes - LO1 Understand the importance of nutrition when planning menus. |
| Year 11 | Unit 2 - Hospitality and Catering in Action: - LO1 Understand the importance of nutrition when planning menus - LO2 Understand menu planning - LO3 Be able to cook | Unit 2 - Hospitality and Catering in Action: - LO1 Understand the importance of nutrition when planning menus - LO2 Understand menu planning - LO3 Be able to cook Controlled assessment to be carried out in the spring term | Unit 2 completion Unit 1 revision Resit of Unit 1 exam |
