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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. www.food.gov.uk/healthiereating/nutritionschools/competencies/#h_3
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.
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.