Food and Nutrition/Hospitality and Catering Curriculum

Why is the study of Food important?

Being able to cook is an essential skill that is an integral part of everyday life. Within the food department, we aim to to equip students with the skills needed to be able to provide for themselves and their future families, be healthy, informed adults and knowledgeable consumers. We want to develop the student’s confidence whilst using a wide range of ingredients to prepare meals for a special occasion or for everyday consumption.

We aim to support students in developing their understanding of food and how it is made, making clear links to how a balanced diet can contribute to each changing life stage. By understanding, food and its origins our students can start to make informed decisions, which will be valuable throughout their adulthood. The type of food you eat affects both your physical and psychological well-being. The right foods can boost happiness, increase mental functioning, help maintain the appropriate body weight and can help to prevent specific illnesses in later life. We aim to provide the students with a rounded knowledge of food to empower them and become consumers that are more informed. Learning to cook is fun, it is engaging and provides students with an opportunity to develop their creativity within a practical, food based setting.

In addition to being one of the most important life skills, food is also a vital factor in the hospitality and catering industry, which is one of the largest industries and biggest employers in the UK. It offers a variety of opportunities both regionally, nationally and internationally.

What will the study of Food teach you?

At Key Stage 3, students develop the key areas of theory that underpin the study of food. These areas are health and nutrition, factors affecting food choice and an introduction to the hospitality and catering industry. Within this three years of study the key focus is to develop the students practical skills, aiming to build the students confidence in producing high-level products and to develop their theoretical understanding of how food has an impact on both personal health and wellbeing and how food, as an industry, contributes to the UK and global economy. The emphasis is on the students gaining the skills and practical knowledge needed to enable them to produce good quality products.

In year 9 we start to look at food and the production of food as an industry, whilst still building on the students practical skills. We also start to look at the opportunities and roles the industry can provide, in relation to future employment.

At Key Stage 4, students follow a Hospitality and Catering route building on the introduction in year 9, learning in-depth how the Hospitality and Catering Industry operates, alongside producing dishes for specific Hospitality and Catering providers.

How does the study of Food support your study in other subjects?

Many of the areas of theory covered within food can be transferred into their study in other subjects. Within Science, students continue to learn about healthy diets, the food groups, nutrition, digestion and calorie intake at different life stages. Baking is a science and having even a basic understanding of the functions of ingredients, such as aeration, coagulation and fermentation can help students to understand the chemical and functional reactions that occur within food, these are key terms which are also used in science. In KS4 we cover food poisoning and how bacteria can multiple, which is again useful to students within this area.

In Health and Social Care, students continue to develop their understanding of dietary needs and associated health conditions.

In addition to the areas that link directly to the other subjects, the students with food are also developing their practical skills and developing their confidence in completing practical based activities, which links to other subjects within the academy such as Creative and Performing Arts.

Students also develop their decision-making, timekeeping, and organisation skills that are valuable throughout Academy life, employment and everyday life.

Key assessment objectives

At Sirius Academy, students are assessed throughout each year. The assessments ensure that students are continually building their subject specific knowledge and understanding in preparation for the Key Stage 4 course or for use outside of education when planning meals, shopping for food or potential employment within the food industry. Students are assessed periodically with their progress and attainment being mapped to help support each individual in achieving their target grade.

How can the study of Food support you in the future?

The range of skills and knowledge that are studied at Key Stage 3 and Key Stage 4 are relevant to many areas of employment and further areas of study. If students want to continue their food based education post Y11 there are many college and university courses on offer.

The Hospitality and Catering industry is a major employer of people in the UK and globally. An understanding of food and cookery can help you progress in a variety of different sectors and job roles. Here are a few examples:

Hospitality and Catering: This is one of the fastest growing industries in the world, with a huge range of job roles from Chefs and Restaurant Managers to Housekeepers and Concierges. This area of employment is fast-paced and usually a team based environment, working in areas such as a hotel, restaurant or bar.

Health and Well-being is another potential area of employment where you can use your
interest in health and well-being, rather than your cooking skills. In this area, you might become a Personal Trainer working in a leisure centre or a hospital based Dietician advising patients on how to modify their eating patterns.
You may look to become a Food Product Developer. In this job role, you could be working in a development kitchen developing new food products and improving existing ones to meet changing consumer demands and trends.

Jobs are also available in Food Retail. As a Food Retailer, you may work for an independent shop or a large supermarket chain and you could be responsible for ordering stock, preparing displays, serving customers and advising on preparing and cooking meals.


Scroll right / left on the table below to view all the information.

Food Subject Overview:

At key Stage 3 students complete a series of 18 lessons within food, prior to rotating on to either Health and Social Care or Technology.

Year Group

Area of Study.

Year 7

Health and Nutrition:

  • Macro and micronutrients.
  • Effects of excess and deficiency.
  • Linking made products to nutritional factors.

Within this year of study, the students will complete a wide range of practical activities to enable them to continue to develop their medium level making skills. The majority of lesson time, within this year of study, is dedicated to developing practical skill levels.

 

Year 8

Factors affecting food choice:

  • Understanding specialist dietary needs and the range of factors that can influence food choices.
  • Sensory analysis of food.
  • Linking made products to dietary needs.

Within this year of study, the students will complete a wide range of practical activities to enable them to continue to develop their medium and higher level making skills. The majority of lesson time, within this year of study, is dedicated to developing practical skill levels.

 

Year 9

Introduction to Hospitality and catering:

  • Understanding the Hospitality and Catering industry.
  • Hospitality and Catering Providers.
  • Service styles.
  • Front of House (FOH) and Back of House (BOH) job roles.

Within this year of study, students will continue to develop their higher level making skills. Students will complete a wide range of practical activities in which they make products suitable for different Hospitality and Catering settings, demonstrating their understanding of portion control and professional presentation skills.

At Key Stage 4 students, complete WJEC Level 2 Hospitality and Catering.

In Year 10 students complete unit 1, this unit is assessed as a written examination and contributes 40% of the final grade.

Academic Term

Learning outcomes

Assessment criteria

 

Half term 1

LO1 understand the environment in which hospitality and catering providers operate.

AC1.1 Describe the structure of the hospitality and catering industry.

AC1.2 Analyse job requirements within the hospitality and catering industry.

AC1.3 Describe working conditions of different job roles across the hospitality and catering industry.

AC1.4 Explain factors affecting the success of hospitality and catering providers.

 

Half term 2

LO2 Understand how hospitality and catering provisions operate

AC2.1 Describe the operations of the kitchen.

AC2.2 Describe the operation of front of house.

AC2.3 Explain how hospitality and catering provision meets customer requirements.

 

Half term 3

LO3 Understand how hospitality and catering provision meets health and safety requirements

AC3.1 Describe personal safety responsibilities in the workplace.

AC 3.2 Identify risks to personal safety in hospitality and catering.

AC 3.3 Recommend personal safety control measures for hospitality and catering provision.

 

Half term 4

LO4 Know how food can cause ill health

AC4.1 Describe food related causes of ill health.

AC4.2 Describe the role and responsibilities of the Environmental Health Officer.

AC4.3 Describe food safety legislation.

AC4.4 Describe common types of food poisoning.

AC4.5 Describe the symptoms of food induced ill health.

 

Half term 5

LO5 Be able to propose a hospitality and catering provision to meet specific requirements.

AC5.1 Review options for hospitality and catering provision.

AC5.2 Recommend options for hospitality and catering.

 

 

Half term 6

Exam preparation

 

Skills development

Students will complete their first attempt of the written examination (unit 1).

Students will complete a range of practical based activities in preparation for unit2.

In Year 11 student’s complete unit 2, this is assessed as a piece of written controlled assessment and contributes 60% of the final grade.

Academic Term

Learning outcome

Assessment criteria

 

Half term 1 to 3.

LO1 understand the importance of nutrition when planning meals

AC1.1 Describe functions of nutrients in the human body

AC1.2 Compare nutritional needs of specific groups.

AC1.3 Explain characteristics of an unsatisfactory nutritional intake.

AC1.4 Explain how cooking methods impact on nutritional value.

 

Half term 1 to 3.

LO2 Understand menu planning

AC2.1 Explain factors to consider when proposing dishes for menus.

AC2.2 Explain how dishes on a menu address environmental issues.

AC2.3 Explain how menu dishes meet customer needs.

AC2.4 Plan production dishes for a menu.

 

Half term 1 to 3.

LO3 be able to cook dishes

AC3.1 Use techniques in preparation of ingredients.

AC3.2 Assure quality of ingredients.

AC3.3 Use techniques in cooking of ingredients.

AC3.4 Complete dishes using presentation techniques.

AC3.5 Use food safety practices.

Half term 4 to 6

Exam preparation: revisiting learning objectives for unit 1 in preparation for the second attempt of the written examination, which will completed in half term 6.


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