Key stage 3
In a 13-week rotation students will understand and apply the principles of healthy eating by safely producing a range of savory and sweet dishes. Students will begin to learn how to cook and its importance as a crucial life skill.
- They will develop their understanding of healthy eating and a balanced diet.
- They will explore where foods come from and the effects of food transportation and wastage.
- Students will be taught to produce a range of predominantly savory dishes.
Ensuring that even if they do not continue study into KS4 they will be able to
feed themselves and others affordably and well, now and in later life.
Topics:
- Cooking skill and technique
At GCSE level we offer: WJEC Level 1/2 Hospitality and Catering
The KS4 Curriculum aims to thoroughly prepare all students to succeed in the
external exams and internal coursework projects. Students will learn to produce high quality written work and cooked dishes that clearly meet the expectations of the GCSE assessment criteria. Students will demonstrate an excellent knowledge and understanding of the Hospitality and Catering industry.
This course has been designed to introduce you to the Hospitality and Catering industry and prepare you for work or further study in the sector. By choosing to study Hospitality & Catering at Barnsley Academy you will learn to.
- Demonstrate cooking skills and techniques by planning, preparing, and cooking a variety of savory and sweet dishes using different utensils and equipment.
- Understand and apply the principles of nutrition, food choice and food science.
- Understand the relationship between diet, nutrition, and health, including the physiological and psychological effects of poor diet and health.
- Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and food safety considerations when preparing, processing, storing, cooking, and serving food.
- Explore the Hospitality and Catering industry, the job roles, and the different types of establishments within the industry.
The course is split into two assessments.
Unit 1: The Hospitality and Catering Industry
A 1 hour 30-minute written examination. Worth 40% of your total grade.
Unit 2: Hospitality and Catering in Action
A 9-hour project that responds to a industry specific brief. Culminating in a 3 Hour practical exam where you choose your own menu of dishes. Worth 60% of your total grade.
In addition after school clubs are available, a baking club and a Mediterranean cooking club.
Specialist bread making skills are offered to KS3 pupils on rotation.