Catering
Subject Lead - Ms Fay Fisher, 01805 623531 Ext. 212 or ffisher@gts.devon.sch.uk
Teachers - Ms Tara Jameson & Mrs Ashley Delasalle
Technician - Mrs Ashley Delasalle
Intent
- To enable pupils to develop the skills and knowledge to be able to make healthy choices through a range of theory and practical activities.
- As part of their work with food pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity.
- Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.
- To provide the academic building blocks to be able to proceed to study STEM related subjects through apprenticeships, vocational qualifications or academic institutions.
Curriculum & Qualifications
KS3 Curriculum
Year 7 Term 1 – Health and Safety, how can we be safe in the kitchen | Term 2 – What makes a balanced diet? | Term 3 – Where does our food come from? |
Practicals: Scones Pita bread and tabouleh Christmas cooking Theory: Health and safety in a kitchen Knife safety | Practicals: English Breakfast Vegetable stir fry Hot cross buns Spanish Omelette Theory: The Eat well guide Healthy eating guidelines | Practicals Chilli con carne Pizza Millionaires Shortbread Theory: Commodities: Eggs, Dairy, Flour |
Year 8 Term 1 – Health and hygiene Food seasonality Food provenance | Term 2 – Alternative diet choices | Term 3 – Alternative diet choices |
Practicals: Macaroni cheese Jambalaya Cinnamon rolls Theory: Health and hygiene Seasonality Food provenance | Practicals: Foccacia Chicken Curry Apple pies and custard Theory: Field to fork Vegetarianism Veganism | Practicals Cottage pie Eton Mess Homemade Pasta and sauce Theory: Religion Allergies Intolerances |
Year 9 Term 1 – Food safety | Term 2 - Macronutrients | Term 3 – Micronutrients |
Practicals: Calzone Pizza roses Christmas wreaths Theory: Food safety Cross contamination Bacterial contamination | Practicals: Cornish pasties Lasagne Chocolate babka Theory: Carbohydrates Proteins Fats | Practicals: Meringue roulade Cannelloni Burgers Theory Water soluble Vitamins Fat soluble Vitamins Minerals |
KS4 Curriculum
At KS4, Great Torrington School offers WJEC Level 1 & 2 Hospitality and Catering. We feel this is the most appropriate course to facilitate both employment and further study within North Devon.
This course is split into two Units:
Unit 1 – looks at the Hospitality and Catering industry as a whole and the different elements that made up the theoretical areas running a successful catering establishment.
Unit 2 – look at Nutrition and food needs within society and develop practical skills to suit their food needs. Our pupils successfully go on to obtaining apprenticeships with local employers, attend local colleges ands secure work placements.