The course involves Practical Work and Food Investigations, planning and making food items, methods of cooking and use of equipment in the food Industry and Product Development
Practical work is a major part of the course. Practical work includes Cook-Chill, Chilled Desserts, Main Meals, Multi-Cultural Foods, Healthy Snacks and Fast Food, Cakes and Pastries and Vegetarian Foods. Pupils can develop their own practical ideas and are expected to organise and prepare themselves for each lesson.
Pupils complete one piece of GCSE coursework in the form of a long project. This is done both in class and by 2 hours homework a week. Pupils choose a design brief set by the Examination Board. They produce an A3 design folder that reflects their design ideas and provides evidence of their practical work, which is recorded using a digital camera. ICT is an important part of the course and students will use Word Processing, Spreadsheets, the Internet, Graphs & Charts, Digital Photography, CD Roms, and Food Specific Software throughout the course
KS4 - Applied GCSE Hospitality
This exciting new course gives pupils a basic grounding in the knowledge and vocational skills needed to enter the hospitality and catering industry. The course also allows progression to a variety of academic or vocational post-16 courses.
The school is very fortunate in that it has a fully equipped catering kitchen together with a wide range of tools and equipment needed to support this course.
This course is designed to teach a wide range of practical skills in a school environment. Practical work is an essential part of the course, as is the effective use of kitchen equipment . The course will involve a large amount of practical work. The course builds upon the Programme of Study for Design Technology in Key Stage 3. Students have the opportunity to work in the industry, in local establishments as part of their Year 10 Work Experience. Pupils put into practice the skills learned in the classroom, including customer service skills, problem solving, and team-working and basic food preparation.
During the course pupils study:
- The Catering Industry, including Food Safety and Hygiene
- Technological Developments including Kitchen Design
- Nutrition and Planning
- You will learn how to
- Communicate in the Food Industry
- Use ICT for costing dishes and Menu Design
- Investigate the Dietary Needs of the public
- Plan, cost and use time efficiently
- Strategies include
- Food Preparation, Presentation and Service
- Food Production e.g. cooking a wide variety of dishes
- Working independently
- Linking the theory and practical elements of the course
Pupils have the opportunity for individual work and to work in teams. The catering industry is central to all teaching. Pupils will visit a range of catering establishments to enhance the course. The four units of work are compulsory with 66.6% of the course being internally assessed by pupil portfolio work. During the first term, pupils are entered for the Level 2 Award in Food Safety in Catering to reinforce their knowledge and understanding of food safety as required by the food industry.
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