Why do we learn food?
Head of Department
Year 7
Year 8
Year 9
Year 10
Year 11

Why do we learn food?

Ark Alexandra’s Catering Curriculum aims to:

  • Teach the principles of nutrition and healthy eating.
  • Develop competence in a range of preparation and cooking techniques that enables students to feed themselves and others affordably.
  • Develop understanding of how to plan and adapt recipes for a range of different ages and dietary needs.

Our Catering curriculum teaches the Christian values of Cherishing themselves and others, Celebrating Difference and Reflection.

Head of Department

Head of Art and Design Technology

Kelly Hawes

Year 7

Autumn and Spring 1

Learn the health and safety routines in the catering workshop.
  • Responsibilities of food handlers
  • Food hygiene and safety
  • Key temperatures to food safety
  • Safe and effective use of knives
  • Bridge hold and claw grip
  • Contamination and the 4C’s to food safety
  • Making a pizza toast
  • Making savoury scones
  • Making fruity flapjacks
Spring 2 and Summer

Dietary guidelines and staying healthy.
  • Healthy eating and the Eatwell Guide
  • Nutrition
  • Making a Deli salad
  • Making carrot cake muffins
  • Making savoury rice
  • Preventing contamination

All Year 7 subjects Next Year 7 Subject - Health and Social Care

Year 8

Autumn and Spring 1

Macro and micronutrients.
  • Preventing cross-contamination ad food safety
  • Cooking using high-risk ingredients
  • Nutrition
  • Making a meat pizza
  • Making chicken fajitas
  • Making pasta Bolognese
  • Energy balance and energy requirements
Spring 2 and Summer

Nutrition and food labelling
  • Food labelling laws
  • Factors affecting menu planning
  • Making a chicken stir-fry
  • Making a macaroni cheese
  • Making a vegetable chilli and rice
  • Micronutrients

All Year 8 subjects Next Year 8 Subject - Health and Social Care

Year 9

Autumn and Spring 1

Understanding the importance of nutrition
  • Diet through life
  • The Eatwell Guide
  • Nutrition
  • Make a pea and mushroom risotto
  • Make pasta and meatballs
  • Make a Swiss Roll
Spring 2 and Summer

Special dietary needs and dietary choices
  • Food labelling and allergens
  • Special diets
  • Make courgette, cheese and onion muffins
  • Make vegetable pasties
  • Make mini quiches
  • Diet related health problems

All Year 9 subjects Next Year 9 Subject - Health and Social Care

Year 10

Autumn 1 Autumn 2

Health and Safety in Hospitality and Catering provision

Nutrition and menu planning

  • Food safety in Catering
  • Knife skills and garnishes
  • Food-related causes of ill-health
  • Food safety legislation
  • Hazard, Analysis, Critical, Control Points (HACCP)
  • Environmental Health Officer (EHO)
  • Food labelling
  • Applying the principles of food safety and hygiene in different contexts  
  • Prepare, cook and present a range of dishes.
  • The importance of nutrition
  • Different life-stages
  • Special dietary needs
  • How cooking methods can impact nutritional value
  • Reviewing dishes
  • Prepare, cook and present a range of dishes
Spring 1 Spring 2

Menu planning and considerations

Evaluation of the preparation, cooking and presentation of dishes

  • Factors affecting menu planning
  • How to production plan
  • The skills and techniques of preparation, cooking and presentation of dishes
  • Food safety practices
  • Reviewing own performance
  • Reviewing dish selection
  • Time management
  • Organoleptic and sensory qualities
Summer 1 Summer 2

Mock controlled assessment

Food safety in Hospitality and Catering

  • Understanding the importance of nutrition.
  • How cooking methods can impact on nutritional value.
  • Factors affecting menu planning.
  • How to plan production.
  • How to prepare and make dishes.
  • Presentation techniques.
  • Food safety practices.
  • Reviewing of dishes.
  • Reviewing own performance.
  • Allergens
  • Bacteria
  • Chemicals
  • Food poisoning
  • Intolerances
  • Food safety legislation
  • Preventive control measure
  • Prepare, cook and present dishes for a specified target group.

All Year 10 subjects Next Year 10 Subject - Health and Social Care

Year 11

Autumn 1 Autumn 2

Preparing for the Unit 1 exam

Working in the Hospitality and catering industry
  • Health and safety in Hospitality and Catering provision of the kitchen and front of house
  • The Environmental Health officer (EHO)
  • Customer requirements in Hospitality and Catering
  • How to prepare and make dishes
  • Presentation techniques
  • Presentation techniques
  • The operation of the front and back of house
  • Hospitality and catering providers.
  • Job roles
  • Attributes
  • How to prepare and make dishes
  • Presentation techniques
  • Presentation techniques
Spring 1 Spring 2

Controlled Assessment Task: 12 hours

Controlled Assessment Task: Completion of 12 hours
  • Understanding the importance of nutrition
  • How cooking methods can impact on nutritional value
  • Factors affecting menu planning.
  • How to plan production.
  • How to prepare and make dishes.
  • Presentation techniques.
  • Food safety practices.
  • Practical exams

Revision for unit 1 exam.

  • Practical exams (3 hours)
  • Evaluating the unit 2 task.
  • Customer requirements in Hospitality and Catering
  • The operation of front and back of house
  • Hospitality and catering providers
Summer 1 Summer 2
Exam Revision -
  • Revision
  • Provisions in the Hospitality sector
  • Food safety
  • Equipment
  • Environmental Health Officer
  • HACCP and personal risks
  • Contributing factors to the success of hospitality and catering provision
  • Customer needs
  • Computer based mock exam practice.
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All Year 11 subjects Next Year 11 Subject - Health and Social Care