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Food & Catering

Food lessons at HDS embrace the government competences that help young people to choose, cook and eat safe healthy food. The food competences are set out as a framework of core skills and knowledge for children and young people. This helps to set out the essential building blocks so that schools and community-based organisations can provide young people with a consistent set of food skills and knowledge.

Year 7 & 8
The year 7 and 8 Food Technology lessons at Humphry Davy are based upon learning to cook and understand the principles of diet and nutrition, health and safety, and wise food choices.

Year 9, 10 & 11
GCSE students study Catering (offered by exam board WJEC).  The course has been designed to equip and prepare students for employment or allow them to progress to further studies. 

Assessment method:

UNIT 1: 2 x Written Controlled Assessment: Catering skills related to food preparation and servicer (60%).

One task will be carried out in year 10 and then again in year 11.  For each task students will produce written research and supporting evidence before performing a 3hr practical task, producing and presenting 4 dishes that demonstrate a range of high level skills and correctly use a range of equipment. Here is an example menu to give you an idea of what is expected of students: Main course: Homemade tagliatelle with hand shaped meatballs served with focaccia bread.  Dessert: Tiramisu made with homemade sponge lady fingers.

UNIT 2: 1x Written exam paper : Catering food and the customer (40%)

The written exam usually takes place in the summer term of year 11.

What will I Learn?

GCSE Catering students will demonstrate knowledge and understanding of:

·         The industry: Types of establishments, food and beverage, front of house.

·         Job roles, career opportunities and relevant training.

·         Health, safety and hygiene including personal hygiene and food safety.

·         Food preparation, cooking and presentation.

·         Nutrition and menu planning.

·         Costing and portion control.

·         Specialist equipment.

·         Communication and record keeping.

·         Environmental considerations.