Food

In the Food department, we aim to help all pupils recognise that food is a basic requirement of life and should be enjoyed.  We help pupils develop an understanding of the Eatwell Guide and Nutrition. We also aim to enable all pupils to demonstrate and apply appropriate knowledge of concepts and principles when planning and preparing meals and when making food choices.

According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age groups.

The ability to plan, prepare and present food is an essential skill within the hospitality and catering industry. At Longfield, during Key Stage 3 and then into Key Stage 4 we try to equip our pupils with theoretical knowledge about the industry as well as enabling them to develop practical skills in planning, preparing and cooking a variety of dishes.

Learning Sequence Overview

Key Stage 3

Year 6 to 7 Transition Stage

Under construction…

Sequence of Learning KS3

Year 7 – Food and Cooking

In Year 7, pupils will learn where food comes from, how to cook a range of dishes safely and hygienically and to apply their knowledge of healthy eating.

  • Pupils will learn and apply the principles of The Eatwell guide and the 8 tips for healthy eating, to their own diet;
  • Pupils will be able to demonstrate a range of food preparation and cooking techniques;
  • Pupils will learn to adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of dishes;
  • Pupils will learn and apply the principles of food safety and hygiene;
  • Pupils will be able to identify how and why people make different food and drink choices;
  • Pupils will be given regular opportunities to demonstrate and apply their knowledge and understanding of food science.

Year 8 – Diet and Health

In Year 8, pupils to learn how to cook a range of dishes safely and hygienically and to apply their knowledge of nutrition. In addition, they will consider the factors that affect food choice, food availability and food waste.

  • Pupils will continue to learn and apply the principles of The Eatwell guide and the 8 tips for healthy eating;
  • Pupils will be able to explain energy and how needs change through life;
  • Pupils will be able to name the main nutrients, sources and functions;
  • Pupils will be able to adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of more complex dishes;
  • Pupils will demonstrate a wider range of food preparation and cooking techniques;
  • Pupils will be able to apply the principles of food safety and hygiene;
  • Pupils will be able to explain the factors that affect food and drink choice.

Year 9 – Food and Cooking

During Year 9 pupils will complete a foundation course to prepare them for Key Stage 4 – Eduqas Level 1/2 Hospitality and Catering.  It is a practical and creative course which focuses on providing pupils with the necessary practical skills and nutritional knowledge they will need before commencing Key Stage 4 study.

Pupils will also build upon prior learning from both year 7 and 8. They will enhance their knowledge and understanding of what constitutes a healthy balanced diet and good nutrition. This includes the Eatwell guide, energy balance and the role of the nutrients in a balanced diet. They should already have a range of different practical skills to make a repertoire of predominantly savoury products which meet current guidelines for healthy eating.

KS3 Intervention Programme

Under construction

How can parents/carers help?

You can help by ensuring your child is equipped for all practical sessions. The department will issue an ingredient list for each practical to your child with at least 1 week notice. Your child will be asked to record this in their planner and a copy will be uploaded to individual Classchart accounts.  If there are any issues with the provision of ingredients please contact the Food Department.

Key Stage 4

Sequence of Learning KS4

This course has been designed to develop in pupils the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, pupils will also have the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.

KS4 Intervention Programme

Under construction…

GCSE Specification

Eduqas Level 1/2 Hospitality and Catering.

The Eduqas Level 1/2 Vocational Award in Hospitality and Catering has been designed to support pupils who want to learn about the Hospitality and Catering sector and the potential it can offer them for their careers or further study.

The Eduqas Level 1/2 Vocational Award in Hospitality and Catering is made up of two mandatory units:

Unit 1   The Hospitality and Catering Industry (Externally Assessed)

This Unit looks at the Hospitality and catering industry: focuses on learning about different types of providers, legislation, food safety and the roles and responsibilities within the sector.

Unit 2   Hospitality and Catering in Action (Internally Assessed)

This Unit looks at Hospitality and catering in action: develops learners’ practical skills for planning, preparing, cooking and presenting nutritional dishes meeting the client needs.

Learners must complete both units.

To find out more about the course, please visit https://www.eduqas.co.uk/qualifications/hospitality-and-catering/

Extra Information

Under construction…

How can parents/carers help?

You can help by ensuring your child is equipped for all practical sessions. The department will issue an ingredient list for each practical to your child with at least 1 week notice. Your child will be asked to record this in their planner and a copy will be uploaded to individual Classchart accounts.  If there are any issues with the provision of ingredients please contact the Food Department.