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

Introduction to Catering
  • Food Safety - The 4 Cs's and Personal Hygiene
  • Make Pizza Toast.
  • Cross-Contamination and Key Temperatures.
  • Make Apple Crumble.
  • Preventing Contamination.
  • Make Fruity Flapjack.
  • Healthy Eating & The Eatwell Guide.
  • Make Savoury Scones.
  • Nutrition - Macronutrients.
  • Make Deli Salad.
  • Seasonality & Food Miles.
  • Make Scone-based Pizza.
  • Environmental - Reducing Food Waste.
  • Make Savoury Rice.

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

Year 8

Introduction to Catering
  • Keeping Food Safe
  • Prepare and Cook Chicken Fajitas.
  • Types of Contamination and Prevention.
  • Prepare and Cook Chicken Stir-Fry.
  • Food Labelling.
  • Make Carrot Cake Muffins.
  • Nutrition - Micronutrients.
  • Make Dutch Apple Fairy Cakes.
  • Nutrition - Macronutrients.
  • Make Macaroni Cheese.
  • Make Sweet and Sour Chicken and Rice.
  • Energy Balance.
  • Make Cheese Straws.
  • Factors affecting Food Choice.

 

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

Year 9

The Principles of The Eatwell Guide and Diet through Life.
  • Understanding the importance of nutrition
  • Prepare and Cook a Pea Risotto.
  • Understanding of the Importance of Nutrition.
  • Make Chicken Jambalaya.
  • Dietary Needs.
  • Prepare and Cook Courgette and Cheese Muffins.
  • Special Diets.
  • Make Mini Fairy Cakes.
  • Food Labelling.
  • Prepare, Cook and Present a Swiss Roll.
  • Diet Related Health Problems.
  • Prepare and Cook Sausage Rolls.
  • Allergens and Intolerances.
  • Make Pizza Pinwheels.
  • Menu Planning - Nutrition.

 

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