Food Preparation & Nutrition

At Fareham Academy, we believe in providing students with skills to support their developing independence. The Food Preparation and Nutrition subject is delivered through a series of practical lessons, where students receive demonstrations and have first-hand experience of using cooking equipment safely and exploring correct preparation methods. The theory of nutrition and the properties and function of ingredients are delivered alongside these practical elements.

Students complete a range of modules through Year 7, 8 and 9 which are each followed by the chance for students to apply and develop their skills and knowledge. The modules that students follow are:

  • Basic kitchen skills

  • Italian cuisine

  • World cuisine

Students learn the safe use and correct techniques of using knives, oven, hob, and a range of kitchen equipment to prepare and cook a range of ingredients. Students understand the properties of ingredients, how to make a dough and a cake mixture. Furthermore, students know how to make, prepare and handle pastry dishes, work with raw eggs, and handle and cook raw meat safely. Weighing, measuring and estimating are core skills embedded throughout our Food Preparation and Nutrition program ensuring that students have the opportunity to apply these skills to real life situations.

Food Preparation and Nutrition is a course which teaches students the basics of food preparation skills and nutrition that is designed to be used throughout their life and spark an interest in cooking and healthy eating. We endeavour hygiene and cleanness in our class and encourage students to put the same skills into practice at home.

Our Key Stage 4 curriculum provides students with a challenging and dynamic Hospitality and Catering curriculum. If chosen as an option, students study the WJEC Technical Award in Hospitality and Catering. The qualification is equivalent to GCSE and awarded at grades Level 1 Pass to Level 2 Distinction. 

 

During the two year the course, students will follow a variety of theory and practical lessons designed to practice, hone and develop practical and theoretical cooking skills:

 

  • Unit 1 - The Hospitality and Catering Industry. This theory content is assessed by students completing an exam board set he examination, 90 minutes in length and accounts for 40% of the final grade.  

  • Unit 2 - Hospitality and Catering in Action. This will involve both practical and theory in response to an exam board externally set brief worth 60% of the final grade. 

Unit 1, The Hospitality and Catering Industry, consists of exploring the theory of the sector and applying this to a set scenario where students consider hospitality and catering provision for specific locations.  Students review how establishments operate efficiently, legally and financially whilst meeting the needs of clients.

Unit 2, Hospitality and Catering in Action.  Students apply their knowledge to safely prepare, cook and present nutritional dishes in response to an exam board set brief.  Students draw upon their learning of different types of provision and catering operations.  The content is also relevant to food production, those with a responsibility for food safety in the industry, nutritionists and managers and owners.

 

To be successful at this course students should have a general interest in all aspects of the theoretical and practical aspects of the hospitality and catering industry. Students must be willing to experiment with new and different ingredients, be receptive to feedback on areas for development and responsiveness to action feedback for improvement. Students are required to demonstrate excellent organisation skill by providing their own ingredients for practical lessons. 

Studying Catering and Hospitality provides students with a range of specialist and transferable skills. Many students progress and continue with their journeys into food technology, food science, the health sector, teaching, nutrition, dietetics, environmental health and hotel/restaurant management. Previous students have progressed into working within the cruise ships industry and hotel chains. 

Curriculum Overviews
Preparing for Lessons

On the first lesson, students will decide on a partner to work with for the term. Both will decide who will be partner A and partner B, and depending on if it is week A or B, the appropriate person brings in the ingredients for that lesson. This person will be the chef, and the partner will be the sous-chef. The following week they will swap roles. Opportunities to change partners will be given at the start of a new term (Spring, Summer).

On this page you will find a year plan which provides an insight into what your child will be cooking over the year. We endeavour hygiene and cleanness in our class and encourage students to put the same skills into practise at home.

Also on this page are the ingredients needed per week (A or B) for the Autumn term. We have tried to keep costs to a minimum, while still providing quality and enjoyable dishes.

Our aim is to provide useful skills in preparing ingredients, cooking meals and cleaning and tidying the kitchen, while including knowledge of hygiene, safety, healthy eating and alternative ways of cooking. We aim for our students to become independent in every aspect of the kitchen.

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Year Planning 2019-2020

Year 7 Ingredients Autumn Term 1

Year 7 Ingredients Autumn Term 2

Year 8 Ingredients Autumn Term 1

Year 8 Ingredients Autumn Term 2