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 some of the world’s best Michelin star restaurants.
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.
One of the essential life skills is being able to feed ourselves.
To this end we offer our students food skills and food technology. This is taught from year 7 through to year 11.
At KS3 the students are taught; healthy eating, portion control, as well as learning cooking processes and techniques for a variety of dishes.
At KS4 the students are offered the following course:
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.
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
Unit 1: The Hospitality and Catering Industry.
Written examination 90 minutes. 40% of qualification.
Unit 2: Hospitality and Catering in Action.
Internal assessment, External modification;
Non-Examination Assessment. Research, prepare, cook and present dishes. 9 hours (including 4 hour practical assessment)
60% of qualification.
Further Education in Hospitality and Catering
-Level 2 Diploma in Professional Cookery or Hospitality and Catering Principles
-WJEC Level 3 Food, Science and Nutrition
-Level 3 Diploma in Hospitality and Tourism Management (VRQ)
-Level 3 Diploma in Hospitality, Supervision and Leadership principles (QCF)
-Level 3 Certificate in Hospitality and Catering Principles (professional cookery)
-Level 3 Award in Practical Food Safety Supervision for Catering (QCF)
Galvin La Chapelle
On a snowy morning on Monday 26th February, I took 4 Year 10 students to Galvin La Chapelle Restaurant in Spital Square, London. We were greeted by Alex the General Manager of the restaurant who introduced us to the preparations taking place by front of house staff. He went on to talk about the building, the decor and the £19,500 bottle of wine on the menu!
Adjacent to the restaurant was the Galvin Brothers newest venture Galvin HOP: A gastropub which was a casual cafe-style restaurant, a complete contrast from the fine dining, one Michelin Star restaurant we were just standing in. At Galvin HOP we were given an insight in to the process in which they receive their beer from Pilsner, a small village in the Czech Republic. The barman also showed us the various different ‘pours’ which are offered by the bar. The students were very interested in the history and the process-but for obvious reasons, tastings were not an option.
We were now given the unique opportunity to sit down and speak to Head Chef Jeff Galvin MCA (Master of Culinary Arts) who gave us an insight to the industry and then invited us to dine. We ordered from the extremely appetizing menu with the burger and chips being a popular choice among the students and me going for one of the ‘specials’ in the way of squid and an asian slaw. As you can imagine when the dishes arrived the portion sizes were as big as the smiles on the boys faces. The flavour was spectacular too. After lunch, the boys were asking me for dessert- and the sudden realization set in my mind that there could be potentially a hefty bill about to be placed on the table with a receipt longer than my arm any moment now. So was obviously reluctant to offer out desserts. Fortunately, lunch was ‘on the house’ and the head waitress brought out 6 plates of various different desserts of her ‘favourites’ for us to dig in to. Relief had set in on the table and we could relax and enjoy the Blood Orange Cheesecake, Pecan Pie and Creme Brulee. These too were phenomenal.
In pairs, Chef invited us into the kitchen and allowed us to watch an active service. We watched chef call out the orders to his team and awaited the different elements to arrive at ‘the pass’. Chef gave the boys the task of trying to work out what he was plating up by using the menu. The boys enjoyed this part.
After a few pictures and farewells, we left the restaurant with Chef inviting our students back in the future for work experience or to just pop down on a Saturday.
A really good morning with some lovely food!
Head of Food & House System Co-ordinator