Welcome to Food

Why do we learn food?

Ark Alexandra’s Catering Curriculum aims to:

Instil a love of cooking.
Teach the principles of nutrition and healthy eating.
Teach students how to cook and feed themselves and others affordably and well, now and in later life.
Develop competence in a range of cooking techniques.
Develop an understanding of the source, seasonality and characteristics of a range of ingredients.
Develop an awareness of taste, texture and smell.
Learn about the opportunities available in the sector completing practical based tasks that develop in complexity and skills.

Teach the Christian values of Stillness and Reflection, Aspiration and Hope and Celebrating Difference.

Head of Art and Design

Autumn 1	Autumn 2
Learn health and safety routines in the catering workshop.	How food can become contaminated and healthy eating.
Cross-contamination Food hygiene and safety Tools and hand-held equipment Sensory analysis Safe and effective use of knives	Knife skills and techniques (claw and bridge) Apply health and safety routines in different contexts Safe use of the oven Principles of the Eatwell Guide

Spring 1	Spring 2
Energy balance and nutrients	Commodities and high-risk foods
Function of nutrients High fibre crumble Principles of food hygiene and safety Advantages and disadvantages of Food Miles	Safe preparation and cooking of high-risk foods Dairy and alternative commodities Evaluation and comparison of dairy alternative products

Summer 1	Summer 2
Sensory qualities and customer needs	Planning for a practical task and evaluation
Main senses Customer needs Sensory analysis Cost comparison Star profile analysis	Order of work Sequencing Key principles of food hygiene and safety when handling high-risk foods Evaluation of performance and techniques

Autumn 1	Autumn 2
Basic principles of food safety and hygiene	Diet through life and how these needs change
Basic principles of food safety- food temperatures and date labels. Safe use of handheld equipment Target groups and special diets	Recipe modification Life stages and development/ nutritional needs Function, sources and types of carbohydrates. Prepare and cook a carbohydrate-rich product

Spring 1	Spring 2
Nutrients and special diets	Food provenance
Function, types and sources of protein Recipe modification High protein cookery Vegetarian cookery	Protein alternatives Food transportation Food provenance Evaluation of food provenance in a recipe

Summer 1	Summer 2
Planning for practical tasks	Traffic light system and food labelling
Production planning and key temperatures Health, safety and hygiene principles Independent practice and working skills when making a macaroni cheese	Nutritional information Food labelling Recipe modification Principles of food hygiene and safety, focusing on multiple preparation and cooking methods.

Autumn 1	Autumn 2
Eatwell Guide and nutritional needs	Special dietary needs (including food allergens, food intolerance, and religious/cultural needs)
The Eatwell Guide and diet through life Diet-related illnesses Macro and micronutrients and their link in the guide. Nutritional needs of a specified group Physical activity and energy balance Knife safety and cutting techniques	Secure and demonstrate the principles of food hygiene and safety when making a pasta ragu Food packaging Comparison of a ready-to-eat and a homemade product Comparison of cost and nutrition Evaluation of advantages and disadvantages of the two products

Spring 1	Spring 2
Types and range of commodities used in the Catering industry	Factors that influence what people eat
Storage of commodities Quality points Range of commodities Explore the use of eggs and the changes that happen through cooking Nutritional content of eggs.	Ready-made meals Budgeting Adapting and costing recipes Menu planning

Summer 1	Summer 2
Planning for the practical task- The Ultimate Burger (target group needs)	Carrying out the practical task and evaluation of performance
Burger builder design Key temperatures to food safety Writing to justify- nutritional needs Dovetailing production planning Small electrical equipment	Writing to describe-customer needs Evaluation of performance and success of the production plan Completion of tasks

Autumn 1	Autumn 2
Food-related causes of ill-health	The importance of nutrients
Bacterial, physical and chemical contamination Food poisoning bacteria Key temperatures to food safety Symptoms of food poisoning Personal hygiene High-risk foods Environmental health officer Hazard, Analysis, Critical, control points Applying the principles of food safety and hygiene in different contexts	Macronutrients Fats, proteins and carbohydrates Micronutrients Planning and preparing dishes-nutritional analysis Food safety practices Practical evaluation Review planning, preparation and cooking techniques Identify areas of success and development Life stages and special dietary needs

Spring 1	Spring 2
Factors affecting menu planning	Hospitality and Catering providers
Environmental Organoleptic Production planning Presentation techniques Evaluation	Commercial Non-commercial Food service Working in the sector

Summer 1	Summer 2
Mock controlled assessment-Hospitality and Catering in action	The Hospitality and Catering industry
Menu planning Cooking methods Mock practicals Production planning Evaluation	Working conditions Contributing factors to the success of provisions Operation of the front and back of house Customer needs

Autumn 1	Autumn 2
Catering in Action	Catering in action The Hospitality & Catering industry
Analysis of learner assignment brief Describe the function of nutrients in the human body Describe the dietary needs of two groups Nutrient deficiencies Impact on nutritional value when cooking Testing and trailing of dish proposals- health, safety and hygiene Presentation techniques Revision- The Hospitality industry	Revision Factors affecting menu planning Environmental factors Dish proposals and justification Production planning for the practical task Testing and trialling of dish proposals- health, safety and hygiene Presentation techniques

Spring 1	Spring 2
Making	Making, Testing and Evaluation
Revision Coursework completion Practical exam- preparation, cooking and serving of the dishes (3 hours) Environment in which hospitality and catering operate. Hospitality and catering provision operates. Hospitality and catering provision meets health and safety requirements. Hospitality and catering provision for specific requirements.	Revision Hospitality and catering services Provisions Job roles Working conditions EHO HACCP Food service systems Computer based mock exam practice

Summer 1	Summer 2
Exam Revision	-
Revision Provisions in the Hospitality and Catering sector Food-related causes of ill-health EHO HACCP Small and large-scale equipment Computer-based mock exam practice	-