HOSPITALITY & CATERING - KS3

Catering and Hospitality Learning Journey

WHO’S WHO?

Progress Leader: Mr S Chilvers (ADT)
Assistant Progress Leader & Lead H&C Teacher: Mrs K Evans (Hospitality & Catering)
Teaching Staff: Mrs J Charlton
Link Governor: Mrs R Sinnott

OUR AIMS

The Design Technology curriculum at Up Holland High School is structured to provide a modern and innovative learning experience that allows students opportunities to learn about contemporary technologies, materials and processes, as well as established practices.

Up Holland High School offers students two lessons a week in Design Technology on a carousel system which incorporates one session in Hospitality and Catering in Year 7 & 8 and two in year 9. Each carousel is designed to embed knowledge and skills that help them understand and apply the principles of nutrition and health.

Lessons are designed to enable them to cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet. Students become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]. Each carousel in Hospitality & Catering allows students to understand the source, seasonality and characteristics of a broad range of ingredients whilst enhancing and developing on prior learning.

To read the tables please rotate to landscape or view on a larger screen.

YEAR 7
TERM	UNIT OF STUDY	KEY SKILLS / LEARNING
Carousel 1	Food Preparation & Kitchen Safety	Identification of equipment Understand the principle of the Eatwell guide Develop accurate measuring and weighing skills Method writing of basic ingredients & recipes Understand basic nutrition Produce a range of practical dishes (Fruit Salad, Fruit Muffins, Pizza, Vegetable Soup)
YEAR 8
Carousel 1	Nutritional Values	Understanding macro/micro nutrients Sauce gelatinisation People’s nutritional needs Eatwell Guide: Comparing nutritional values Developing understanding of portion size Produce a range of practical dishes (Savoury Scones, Jam tarts, Roux Sauce: Mac & Cheese/Pasta bake, Bolognaise)
YEAR 9
Carousel 1	Cooking Techniques	Baking techniques and methods. Selection of appropriate preparation, cooking methods and times to achieve desired characteristics Identify different meats and cuts Evaluate and analysis of practical cooking methods and techniques used Understand what food provenance & food miles are Produce a range of practical dishes (Swiss Roll, Stir Fry, Cheesecake, Frittata).
Carousel 2	Food Styling: Presentation & Photography	Understand what food styling is Explore examples of commercial food photography Analysis and reflection Explore how imagery is manipulated to create images Produce edits that reflect high level food styling using Adobe PS

ENRICHMENT OPPORTUNITIES

After school cooking workshops

HOW TO SUPPORT YOUR CHILD'S LEARNING

Students could begin to support the family at home with food preparation and meal planning. Discuss what is being made, how a balanced diet across a week takes planning and involve them with the cooking process. Encourage them to think about how food is made and where it comes from. Encourage active participation in the preparation of food.

WHERE TO GO:

Restaurants are a great place to see the industry in full working practice.
Encourage your child to help with the food shopping to understand the collection of ingredients and planning.
Farmer’s Markets.
Artisan Food Stalls.
High Street Food Shops: traditional bakery, butchers, coffee shops.