Our Catering Team
Mrs S McLeod
Teacher of Catering
An Introduction to Catering
As part of their work with food, pupils are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.
Food is delivered through Enrichment in half term blocks. Pupils have a chance to work on basic knife skills (mini fruit kebabs with a coulis sauce), a layered salad, making shortbread biscuits (using the oven) and shaping and decorating them.
To understand and apply the principles of nutrition and health.
Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
To become competent in a range of cooking techniques, for example: selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes.
To understand the source, seasonality and characteristics of a broad range of ingredients.
Practical work includes couscous salad, pizza toast, carrot cakes, pasta with a cheese sauce, fish cakes, scones, soup and meatballs.
As Year 8 with a focus on diet and health.
Practical work includes sweet and sour chicken/vegetarian, cottage pie, a product made using a shortcrust pastry, decorated cupcakes and a ‘Festival foods’ project.
Key Stage 4 - Eduqas Level 1/2 Hospitality & Catering (Vocational)
Our course has been designed to develop in learners 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? There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, pupils will also have the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem solving, organisation, time management, planning and communication.
The WJEC Level 1/2 Vocational Award in Hospitality and Catering is made up of two mandatory units:
- Unit 1 The Hospitality and Catering Industry Externally assessed 40%
- Unit 2 Hospitality and Catering in Action Internally assessed 60%