Catering

Department Staff: R. Taylor – Catering Co-ordinator

Subject intent

Our intent is that all students will develop the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. Students will have the opportunity to discover the working world of hospitality through inspiring visits to industry based establishments.

In lessons, students will be challenged in developing their knowledge in key areas such as nutrition, food commodities and food safety. The broad and enriching curriculum will encourage the students to prepare and cook a variety of foods from around the world. They will develop their problem solving, organisation and time-management skills which will be transferable in any career they wish to pursue.

Students will leave Falconer School with a repertoire of recipes they can cook at home and continue their learning way beyond the school day.

Our Curriculum

Key Stage 3 overview

At Key Stage 3, the students will learn the essential skills which underpins the basics of cooking. The students will explore different cuisines from around the world with carefully selected themes. Students will develop an understanding of the different customs and cultures in different countries relating to food as well as using a variety of preparation and cooking techniques. The complexity of the dishes being produced will increase as the students move through Key Stage 3 in preparation for a potential course in Hospitality and Catering which they may wish to pursue at Key Stage 4.

Key Stage 4 overview

Hospitality and Catering Technical Award Level 1/2

Aims of the course

This course concentrates on the hospitality and catering industry. You will develop the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful.

You will learn about nutrition, food commodities and food safety.

In this qualification, you will also develop food preparation and cooking skills as well as transferable skills such as problem solving, organisation and time management.

Course Content

The course will be made up of the following modules:

Hospitality in catering in context, you will investigate and learn how the hospitality service operates, learn about the environment in which operators work and visit local hotels to help visualise the services offered.
Investigate food hygiene, including completing a basic food hygiene qualification.
Principles of nutrition, diet and good health. You will be looking at the role of the main nutrients in the diet, their sources, function and deficiency disease.
Where food comes from and food related sustainability issues.
Cooking and food preparation.