Hospitality & Catering

Key Contacts:

Annie Miles Annie.Miles@gryphon.dorset.sch.uk
Lucy Perlaky Lucy.Perlaky@gryphon.dorset.sch.uk
Nigel White Nigel.White@gryphon.dorset.sch.uk

Food studies at the Gryphon encourages independence and creativity through weighing out, preparing, cooking and baking dishes throughout the three years. In year 7, we focus on building basic cooking skills and developing key knowledge in the subject in cooking lessons and for theory lessons we introduce food hygiene, nutrition and healthy living. In year 8, we focus on building the key cookery skills along with an awareness of cooking staple foods from around the world and sustainability in our theory lessons. In year 9, we look at healthier takeaway food dishes to provide the students with ideas for meals for later on in life and we explore nutrition in further detail to prepare for the GCSE syllabus should the students decide to choose Hospitality and Catering.

Year 7

Term 1 – We start off with an introduction to the course and think about food hygiene and safety. Some of the practical’s include fruit salad and roasted vegetable couscous salad.

Term 2 – We start off with a recap of food hygiene and safety. Some of the practical’s include vegetable soup and toad in the hole.

Year 8

Term 1 – We start off with an introduction to the course and think about food hygiene and safety. Some of the practical’s include cheesy pasta bake and vegetable stir fry.

Term 2 – We start off with a recap of food hygiene and safety. Some of the practical’s include pilau rice and cheesecake.

Year 9

Term 1 – We start off with an introduction to the course and think about food hygiene and safety. Some of the practical’s include pizza and chicken fajitas.

Assessment

Year 7:

• Assessment 1: Food Hygiene Assessment
• Assessment 2: Practical Assessment
• Assessment 3: Nutrition Assessment

Year 8:

• Assessment 1: Staple Food Assessment
• Assessment 2: Practical Assessment
• Assessment 3: Sustainability Assessment

Year 9:

• Assessment 1: Nutrition Assessment
• Assessment 2: Practical Assessment
• Assessment 3: Evaluation of Practical Assessment

Homework

The students homework for KS3 is to independently weigh out their ingredients at home prior to the practical cooking lessons.

Useful information, links and resources

The students and parents/guardians will receive an email with the termly lesson by lesson plan which contains all the information relevant to complete the ingredients homework.

Key Stage 4 Subject overview

Throughout year 10, we will build on the students prior knowledge gained through KS3. They will be intorduced to complex cooking and baking skills to prepare them for their mock cooking and coursework examinations which will support them in Year 11. In year 11, we focus on coursework and the practical cooking exam for the first term which is worth 60% of their final grade and for the final two terms, we preare the students for their final written exam worth 40% of their grade.

Course Content

Year 10:

Term 1 – We start off with an introduction to the course and think about food hygiene, safety and nutrition. The students will have a written food hygiene and safety assessment and separate nutrition assessment in term 1. They will also be introduced to complex baking skills, including pastry and bread making.

Term 2 – The students will have a larger focus on cookery skills including jointing a chicken and filleting a fish.

Term 3 – The students will be introduced to a mock coursework and practical cooking exam which prepares them for the year 11 exams.

Year 11:

Term 1 – The students will be completing their coursework and cooking exam worth 60% of their grade.

Term 2&3 – The students will be preparing and revising for the final written exam worth 40% of their grade

Assessment

Year 10:

• Assessment 1: Food Hygiene and Safety Assessment
• Assessment 2: Nutrition Test
• Assessment 3: Practical Cooking Assessment
• Assessment 4: Practical Cooking Assessment
• Assessment 5: Mock Practical Cooking Exam
• Assessment 6: Mock Coursework.

Year 11:

• Assessment 1: Coursework
• Assessment 2: Practical Cooking exam
• Assessment 3: Coursework
• Assessment 4: Practice Written Exam
• Assessment 5: Practice Written Exam
• Assessment 6: Practice Written exam

Homework

• Year 10 – The students homework for KS4 is to independently weigh out their ingredients at home prior to the practical cooking lessons.
• Year 10 – Revision for their food hygiene and safety assessment and nutrition assessment.
• Year 10 – Practice for their mock coursework and cooking exam.
• Year 11 – The students homework for KS4 is to independently weigh out their ingredients at home prior to the practical cooking lessons.
• Year 11 – Reading through material ready for the counted coursework hours.
• Year 11 – Practicing the chosen dishes at home.
• Year 11 – Revision for PPEs and exam questions.

Useful information, links and resources

• iLearn has lots of resources for our Hospitality and Catering students. They will need to go to:  iLearn- Food and Catering- Teacher-Year 10/11- Exam revision, Exam past papers
• Eduqas.co.uk
• CGP WJEC Level 1/2 Vocational Award Hospitality and Catering Revision Guide
• WJEC Level 1/2 Vocational Award Hospitality & Catering 2nd Edition Textbook – Anita Tull
• Advisor: Alison Palmer

Food Learning JourneyDownload