Cooking and Nutrition

Catering

Through a variety of creative and practical activities, pupils should be taught the knowledge, understanding and skills needed to engage in an iterative process of designing and making. They should work in a range of domestic and local contexts and industrial contexts.

Cooking and nutrition

As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. 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.

Key Stage 3 - Students will learn:

• how to store, prepare and cook food safely and hygienically.

• how to use date-mark and storage instructions when storing and using food and drinks.

• how to select and prepare ingredients.

• how to use utensils and electrical equipment.

• how to apply heat in different ways.

• how to use taste, texture and smell to decide how to season dishes and combine ingredients.

• how to adapt and use their own recipes.

• how to cook a repertoire of predominantly savoury dishes to feed themselves and others a healthy and varied diet.

Also:

• the importance of energy balance and the implications of dietary excess or deficiency, e.g. malnutrition, maintenance of a healthy weight

• how to use nutrition information and allergy advice panels on food labels to help make informed food choices

• how to use a broader range of preparation techniques and methods when cooking, e.g. stir-frying, steaming, blending

• how to modify recipes and cook dishes that promote current healthy eating messages

• the principles of cleaning, preventing cross-contamination, chilling, cooking food thoroughly and reheating food until it is steaming hot.

Qualifications at KS3

Unit Aim

This unit aims:

·  to give learners the knowledge, skills and confidence to enjoy cooking meals at home.

·  Learners will gain understanding of how to economise when planning meals to cook at home.

·  will encourage learners to transfer skills learnt to other recipes to continue cooking for themselves and their families and to inspire others by passing on their knowledge.

·  based on the chef Jamie Oliver’s proposition that being able to cook is an essential life skill which empowers people to make changes that have benefits to health and wellbeing.

The Core essential units are:

Unit 1: To be able to use cooking skills to make home cooked food that does not use pre-prepared, ready cooked food.

1.1 Selecting and preparing ingredients for a recipe.

·  Choosing ingredients: meal planning, seasonal foods, sourcing, value for money, nutrition, food labelling, fridge and store cupboard management.

·  Kitchen basics: Store cupboard ingredients, Frozen foods, kitchen equipment.

·  Recipes: eggs, breakfast, packed lunch, soups, salads, bread, pasta, vegetables, mince, stews, fish, cooked meats, puddings, bbq food, fruit, baking.

1.2 Use Cooking Skills when following a recipe

·  Skills: preparation skills, cooking skills, knowing when food is cooked, presentation.

·  Follow Recipe: weights and measures, oven temperatures

1.3 Demonstrate food safety and hygiene throughout the preparation and

Cooking process

·  Food safety and hygiene: storage, food labelling, food preparation, using knives safely.

Unit 2: Understand the value of passing on information about home

cooking

2.1 Reflect on own learning about the value of gaining cooking skills

·  Value of learning home cooking skills: Food habits, benefits, sense of achievement, enjoyment, confidence, enthusiasm, continue to cook at home

2.2 Identify ways to pass on information about home cooking

·  Ways to pass on information: inspire others, share recipes.

Students will need to complete 2 assessments throughout the one year’s course

To be able to independently follow a recipe to include all criteria stated in level 1 Home Cooking Skills.

·  All units and coursework and will be internally assessed.

Trips throughout the year

·  Visits to local supermarkets

Progression opportunities

·  Learners who achieve the qualification at Level 1 may progress to related level 2 in the second year.

Qualifications at Key stage 4

City & Guilds - Level 1

Introduction to the Hospitality Industry

The City & Guilds Level 1 Award/Certificate/Diploma in Introduction to the Hospitality Industry (7107- 21/22/23) is taught over 330 guided learning hours.

It has core and optional specialist units which have individual credit values. Learners must complete the two mandatory core units, and a choice of optional units to reach a total of credits needed for each qualification.

·  Who are the Qualifications for?

It is for learners who may be looking for a career in the Hospitality Industry or has an interest in catering.

·  What does the qualification cover?

·  It allows learners to learn, develop and practise the skills required for employment and/or career in the hospitality sector, covering areas of food service and cooking.

·  Level 1 Award - 9 credits

·  Level 1 Certificate - 26 credits

·  Level 1 Diploma - 39 credits (2 year course)

The core essential units are:

Mandatory units Unit 101: Introduction to the Hospitality Industry – The learner will know the structure of the Hospitality Industry. Unit 102: Customer Service in the Hospitality Industry – The learner will know the benefits of good customer service.

Core units – learning Aims

·  Food Service -Learner will know the different types of food service.

·  Introduction to Healthy Eating – Introduction to healthy foods and special diets.

·  Basic Food preparation and cooking – Introduction to preparing and cooking food using wet and dry methods of cooking.

·  Introduction to food commodities – Where to find food commodities and store them.

·  Using kitchen Equipment – know a variety of small and large kitchen equipment.

·  Health and Safety and food awareness in catering – Introduction to health and safety (test paper).

·  Introduction to pastry and cake presentation and cooking methods – Basic skills to make cakes and pastries.

·  Preparation of convenience products for the catering industry – Preparation of dishes that are ready for use after defrosting or cooking.

·  Meal Planning and Preparation – To plan, prepare, cook and serve a three course meal.

Additional units for Diploma (2nd Year) 7107/23

·  Preparing and Serving Drinks – Able to identify types of drinks using correct equipment for preparing and serving them.

·  Applying for jobs and courses – know how to apply in writing for a job or course.

·  Preparing and Displaying Salads – Be able to prepare salads and sandwiches.

·  Assisting at a Hospitality Event – Assist at an event serving refreshments to the public e.g parents evening/open days.

·  Understanding Menus – know the key features of menus, dish composition and dietary requirements. (test paper)

Trips and work experience throughout the year

·  Local supermarkets for research on products/costings.

·  Work Experience within the Catering Industry (approximately 6 weeks).

·  Working within the school kitchen preparing, cooking and serving.

Assessments

Introduction to the Hospitality Industry Level 1 course Diploma/Certificate and Diploma 7107/21/22/23

·  Internal and external assessments take place throughout first and second year course.

Progression opportunities

·  This allows learners to progress from certificate (year 10) to Diploma (year 11).

What opportunities for progression on completion of this course?

It allows learners to progress into employment or to the following City & Guilds qualifications:

·  Award/certificate/Diploma in culinary skills

·  Hospitality Apprenticeships

·  Diploma in professional cookery

·  Award/certificate/Diploma in professional food & Beverage Service

If you have any questions then please do not hesitate to contact

Email:

Phone: 01256 336601

Lisa Carrington

Catering Instructor