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 Department
Head of Art and Design
Kelly Hawes
Year 7
Autumn 1 | Autumn 2 |
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Learn health and safety routines in the catering workshop. | How food can become contaminated and healthy eating. |
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Spring 1 | Spring 2 |
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Energy balance and nutrients | Commodities and high-risk foods |
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Summer 1 | Summer 2 |
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Sensory qualities and customer needs | Planning for a practical task and evaluation |
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All Year 7 subjects Next Year 7 Subject - Health and Social Care
Year 8
Autumn 1 | Autumn 2 |
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Basic principles of food safety and hygiene | Diet through life and how these needs change |
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Spring 1 | Spring 2 |
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Nutrients and special diets | Food provenance |
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Summer 1 | Summer 2 |
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Planning for practical tasks | Traffic light system and food labelling |
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All Year 8 subjects Next Year 8 Subject - Health and Social Care
Year 9
Autumn 1 | Autumn 2 |
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Eatwell Guide and nutritional needs | Special dietary needs (including food allergens, food intolerance, and religious/cultural needs) |
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Spring 1 | Spring 2 |
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Types and range of commodities used in the Catering industry | Factors that influence what people eat |
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Summer 1 | Summer 2 |
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Planning for the practical task- The Ultimate Burger (target group needs) | Carrying out the practical task and evaluation of performance |
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All Year 9 subjects Next Year 9 Subject - Health and Social Care
Year 10
Autumn 1 | Autumn 2 |
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Food-related causes of ill-health | The importance of nutrients |
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Spring 1 | Spring 2 |
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Factors affecting menu planning | Hospitality and Catering providers |
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Summer 1 | Summer 2 |
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Mock controlled assessment-Hospitality and Catering in action | The Hospitality and Catering industry |
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All Year 10 subjects Next Year 10 Subject - Health and Social Care
Year 11
Autumn 1 | Autumn 2 |
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Catering in Action |
Catering in action The Hospitality & Catering industry |
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Spring 1 | Spring 2 |
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Making | Making, Testing and Evaluation |
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Summer 1 | Summer 2 |
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Exam Revision | - |
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All Year 11 subjects Next Year 11 Subject - Health and Social Care