Catering
Catering Curriculum Vision
The hospitality and catering curriculum at EEHS is a wide ranging curriculum aiming to develop students’ knowledge and skills by combining practical and theory work. The practical aspect of the course will enable students to learn a wide range of different cooking methods and skills and be able to apply the different skills to various dishes varying in complexity as students work their way through the key stages. The theory aspect of the course will be very broad and look at a range of topics including; nutritional intake, cuisines around the world and creating dishes for different scenarios.
In Key Stage 3, students will have a 90 minute lesson a fortnight and the lessons will be a mixture of theory and practical lessons or a combination of both. If students continue with Hospitality and Catering to Key Stage 4, they will have four 90 minute lessons a fortnight; two of them being practical and two of them being theory.
How do we help our students to ROAR?
Resilient: In catering, students are encouraged to learn from their mistakes and have multiple attempts at different practical tasks. This enables them to receive feedback, persevere and use their experiences to be successful in the different practical challenges they have.
Open Minded: Students are offered an extremely broad curriculum which enables them to learn a wide range of cooking methods and cook a variety of different dishes. Students also look at different cuisines from around the world which opens them up to different ingredients and cooking methods and gets them to think about alternative ways to cooking.
Aspirational: Students are challenged to put all their ideas and skills together to design and create fantastic dishes. Students are also pushed to try more complex cooking methods and techniques to enable them to develop and achieve greater success within the subject.
Reflective: Students are encouraged and given the opportunity to reflect on practical and theory work. Within theory, students have time to look back on previous work and apply previous knowledge to new theoretical situations. For example, using knowledge of nutrition to analyse different cuisines from around the world.
Year 7:
Intent:
In Year 7, students will start to gain the knowledge of basic cooking techniques, as well as all the safety precautions that are needed when cooking. The students will then use this knowledge and apply it to practical scenarios and create a wide range of dishes. Students will also be introduced to different nutrients that are in different foods and the health impact of diet. From this they will then practise cooking different dishes with a variety of nutrients.
Implementation:
Year 8:
Intent:
Students will continue to develop practical skills in the second year of the key stage and will have to use previous knowledge and skills to create and cook more challenging recipes. There will also be more of an emphasis on students having the opportunity to make decisions on what ingredients they include in different practicals. Within the theory section of the course, will continue to analyse how different nutrients effect different groups of people and also look at the environmental impacts of eating and producing certain ingredients and foods.
Implementation:
Year 9:
Intent:
Students will gain knowledge and understanding of different cuisines from around the world and develop appreciation for the ingredients used and the different cooking methods. They will also analyse and compare the different cuisines. Students will use their knowledge of different cuisines to practice as they cook a range of dishes and meals from the countries they are studying in their theory lessons.
Implementation:
Year 10:
Intent:
We study the WJEC Hospitality and Catering course at KS4. In the first half of the key stage, students will focus on applying all the knowledge they have previously gained (both in theory and practical) and using it in a vocational scenario to plan, create and prepare dishes for a specific catering scenario. This element of the course will count as their coursework and go towards the final grade. Students will be encouraged to be creative and challenge themselves with the complexity of their dishes and work on perfecting their presentation skills and to use feedback to constantly improve the quality of their work.
Implementation:
Year 11:
Intent:
In year 11, there will be a real emphasis on retrieving knowledge across a wide range of Hospitality and Catering. Students will also look to improve skills such as exam technique and application of theory to vocational settings and apply these skills in an exam setting.
Implementation:
