Food and Hospitality & Catering Curriculum Overview Curriculum Intent: To promote a lifelong love of cooking healthy and nutritious dishes for themselves, family and friends To build transferable skills for life beyond RVHS Understand the principles of a healthy and balanced diet by creating a range of multicultural dishes as well as incorporating British values Key Stage 3 Food Intent The Key Stage 3 food curriculum aims to give students the practical skills to be confident and independent in cooking a wide range of healthy and nutritious dishes for themselves and their family. Students use recipes tiered into three stages of complexity to encourage determination in practical lessons. Theory at KS3 underpins practical knowledge with topics including food hygiene and safety. In year 7 and 8 students will understand basic food nutrition and will be able to make important considerations around food choice to show respect in the choices they make surrounding food provenance, seasonality, Fairtrade, organic and food labelling. The curriculum allows students to have a high level of aspiration in both written and practicals where content aims to promote a lifelong love of cooking. Hospitality and Catering Intent The Key Stage 4 WJEC Level 1/2 Hospitality and Catering course initially looks at the current Hospitality and Catering Industry and how it operates. Students gain a range of transferable knowledge into a variety of industries through this unit for life beyond RVHS. It is an exciting opportunity to look both locally and worldwide at how different businesses operate in this industry, for example looking at cheffing, events, travel and tourism and specific establishments such as hotels. The course allows for high aspirations for students in the future, linking in industry specialists to the school and the opportunity to get an insight into the industry through school trips such as the BBC Good Food Show. Practical lessons continue throughout Key Stage 4 increasing in complexity in preparation for an all-day practical exam as part of the coursework in year 11. Students get plenty of opportunity to fine tune practical skills and show independence and determination through their dishes. The coursework focuses on nutrition in depth and how there are a variety of factors which affect food choice to allow students to show respect when making informed decisions about what goes into their dishes. The dishes focus on high level skills from a range of cultural background as well as incorporating British values.

Autumn Term Spring Term Summer term Ye

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Topic: Hygiene, Health & Safety and Introduction to the Eatwell Guide Food Hygiene 4 C’s Health and Safety Food Storage Equipment Checks Food Hygiene Eatwell Guide Practicals: Cous Cous Salad Pitta Pizza Fruit Tasting Veg Stir Fry Practical Skills: Knife skills Basic Sauce Making Hob and oven safety LINKS to KS4 curriculum Unit 1 LO1 Unit 2 1.1

Topic: Understanding Nutrition Dangers of excess fat and sugar Food Labelling Adapting Recipe Practicals: Scones (witches’ fingers) Chicken Fajitas Reindeer Cupcakes Practical Skills: Rubbing in All in one Presentation skills Cross contamination Marinating Weighing and Measuring LINKS to KS4 curriculum Unit 1 L01 Unit 2 1.3, 2.1, 2.3, 2.4

Topic: Developing Hygiene and Health and Safety Knowledge Best Before and Use By Food Poisoning Bacteria High Risk Foods Practicals: Pasta Bake Valentine’s Victoria Sponge Practical Skills: Sauce making Boiling and simmering Creaming method Hob and oven Developing knife skills LINKS to KS4 curriculum Unit 1 L03 and 4

Topic: Nutrition throughout life Life stages Macronutrients Practicals: Pancakes (for Shrove Tuesday) Chicken Tikka Skewers Easter Chocolate Fudge Cakes Practical Skills: Setting mixtures Weighing and measuring Making a batter Cross contamination Grilling Pestle and mortar Marinating All in one Sauce making LINKS to KS4 curriculum Unit 2 1.1, 1.2 Health and Social Care Y9 HT1

Topic: Food Provenance Farm visit Seasonality/ fairtrade/organic and taste testing Micronutrients Dish Planning The Grain Chain Practicals: Mini Quiche Full English Breakfast Breads Practical Skills: Pastry Shaping Coagulation/ setting mixtures Grilling Boiling/ simmering Frying Poaching Raising agents (yeast) Weighing and measuring Kneading and proving LINKS to KS4 curriculum Unit 2 2.1, 2.2, 2.3 and 2.4

Topic: End of Year Assessment Nutritional analysis Dish Planning End of year assessment Target setting Practicals: Assessment Presentation skills- Tunnock’s teacake challenge Fresh Pasta Practical Skills: Based on individual student practical targets for their assessment Pasta making LINKS to KS4 curriculum Unit 2 2.4 and 3.1-3.5

Year

8

Topic: Health and Safety/ Evening Meals Environmental Health officer Bacteria Legislation Food storage Food hygiene ratings Practicals: Nandos chicken Chicken Korma Spaghetti Bolognese Sweet and Sour Chicken Practical Skills: Butterflying chicken Marinating Sauce making/ reduction Absorption method Pestle and mortar Adapting recipe to improve nutrition and sensory characteristics Enrobing Browning mince LINKS to KS4 curriculum Unit 1 L01 and 3

Topic: Nutrition Nutrition Specific Dietary needs Factors Affecting Food Choice Nutrition through life Practicals: Jollof Rice Halloween Beetroot Brownies Gingerbread men Practical Skills: Melting method Weighing and measuring Deskinning/ deseeding/ peeling fruit and veg Raising agents Deboning chicken LINKS to KS4 curriculum Unit 2 1.1, 1.2

Topic: Special Dietary Needs and Sensory Analysis Macronutrients- alternative proteins/ starch and sugar Practicals: Sausage rolls Taste testing Jam doughnuts Practical skills: Pastry Combining and shaping meat Batch Piping skills Presentation skills Sensory analysis Raising agents- chemical Glazing coating LINKS to KS4 curriculum Unit 2 1.1, 1.2, 2.3, 3.1-3.5

Topic: Nutrition and Healthy Desserts Macronutrient- fats Fibre and water Vitamins and minerals Practicals: Cheesecake Carrot cake Practical Skills: Grating Setting mixtures Weighing and measuring Raising agents- chemical LINKS to KS4 curriculum Unit 2 1.1, 1.2, 1.4, 3.1-3.5

Topic: Around the World Food miles Seasonality Fairtrade Organic Factors affecting food choice Intro to end of year practical Practicals: Cajun burgers with wedges and coleslaw Pretzels with sticky toffee sauce Samosas Practical Skills Marinating Adapting flavours Weighing and measuring Shredded and grating Knife skills Peeling Sauce making Batch Raising agents- chemical LINKS to KS4 curriculum Unit 2 1.2, 1.3, 2.1-2.4

Topic: End of year assessment Nutritional analysis Dish Planning Time plan with Hygiene, Health & Safety End of year assessment Target setting Presentation Challenge Practicals: Pasties Swiss Roll Mac and cheese End of year practical assessment Meringue presentation challenge Practical Skills: Whisking method Raising agents- air Roux sauce making Stabilising (egg) Presentation skills Pasta making Based on individual student practical targets for their assessment LINKS to KS4 curriculum Unit 1 LO1 Unit 2 2.1-3.5

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g Topic: Introduction to Hospitality and Catering Knowledge: Introduction to Hospitality and Catering Understanding the industry Learning to cook and life skills Nutrition (macro and micro) Celebrating different cultures The importance of reflecting on strengths and improvements in assessment Practicals: Pinwheel pizzas Bakewell tarts Shepherd’s Pie Chicken Kiev with Dauphinoise Potatoes Breads Healthy Kebabs Sticky Toffee Muffins Chilli Nacho Baskets Practical Skills: Bread (enriched dough) Pastry (shortcrust) Roux sauce Deboning chicken

Topic: The Role of Nutrition in the Teenage Diet and Event Planning Knowledge: Why it is important to have energy as a teenager The effects of too much saturated fat and sugar The role of vitamins and minerals in the diet Best of British- menu planning task Seasonality Looking at the Events Industry at Christmas Practicals: Chicken Risotto Spanish Omelette Quiche Lemon Tart Choux Buns Roast Dinner Christmas Tree Biscuit Decorations Practical Skills: Coagulation and setting Pastry (shortcrust- improving and choux) Sauté Batter

Topic: Food Hygiene Knowledge: Food poisoning Food Hygiene Ratings Environmental Health Officer The impact of a food poisoning outbreak on a business Practicals: All the cake making methods Melting- Fudge Brownies Rubbing in- Fruit tarts All in one- Perfect Fairy Cakes (making: buttercream, jam and the sprinkles) Whisking- Genoise Sponge Creaming- Viennese Whirls Practical Skills: as above

Topic: Current Issues in the Hospitality and Catering Industry Knowledge: Types of Hospitality and Catering Establishments Commercial and non-commercial Impact of COVID on the Hospitality and Catering Industry Investigation Practicals: Starters and snacks Cornish Pasties Indian Starter Selection Sushi Cheese and Ham Croquettes Spring rolls Practical Skills: Pastry- filo, rough puff Shaping, rolling Marinating Sauce making Blending

Topic: Ethics in Food Knowledge: Factors affecting food choice Why it is important to protect the welfare of animals and the environment Fairtrade Organic Organisations protecting animals in the food industry (Red Tractor, RSC, RSCPA Assured) Reduce Reuse Recycle Practicals: French Pastries Spaghetti Bolognaise with Garlic Bread Burritos Practical Skills: Bread making Marinating Sauce making Adapting recipes Puff pastry

Topic: Business Studies Knowledge: Why do Hospitality and Catering businesses succeed and fail How technology can help a business be successful Job roles Styles of Service Customer Service Practicals: Filleting Fish- fishcakes Cake decorating skills- Piping methods, spun sugar and chocolate run outs End of year practical assessment Practical Skills: As above Based on individual student practical targets for their assessment

Sauce making Marinating LINKS Unit 1 and 2 overview

Sauce making Multi component dishes Creaming method Piping skills LINKS: Unit 1 LO5 Unit 2 1.1-1.3 and 3.1-3.5

LINKS: Unit 1 L04 and 5 Unit 2 2.4-3.5

Enrobing Shallow frying vs baking Presentation skills LINKS: Unit 1 L01 and L05 Unit 2 1.4, 2.4, 3.1-3.5

Glazing LINKS: Unit 2 2.1, 2.2, 2.4-3.5

LINKS: Unit 1 L01 and L02 Unit 2 3.1-3.5

Year

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Topic: L01 Understanding the environment in which hospitality and catering operates Knowledge: Establishments Providers Service Types Suppliers Job Types and Hierarchy Working Conditions Non Catering Venues Factors Affecting Success A01 Mock Homework: L05 practice Practicals: Mini Bakewell Tarts Jamaican Patties Salt and Pepper Chicken with Fried Rice Koftas and Flatbread Lasagne Cheese and Onion Pie Halloween Pumpkins Practical Skills: Pastry- shortcrust

Topic: L04 Know how food can cause ill health Knowledge: Bacteria and Food Bourne Illness Chemicals, Metals and Poisonous Plants Food Poisoning Specific Food Poisoning Bacteria Allergies and Intolerances Environmental Health Officer Food Legislation/ Food Safety Act L04 Mock Homework: L05 practice Practicals: Chicken Pilau Tiramisu Lemon Meringue Pie Ravioli Focaccia decorated bread Chocolate Yule Log Practical Skills: Pastry- shortcrust

Topic: L02 Understand how hospitality and catering provision operates Knowledge: Kitchen Work Flow and Layout Front of House Operations Equipment Stock Control Documentation Stock Control Dress Code Types of Customer Customer Needs/ Expectations/ Trends/ Equality/ Rights L02 Mock Homework: L01 and L04 practice questions Practicals: Breakfast Bakes Deboning Chicken Biryani Homemade Burgers Mince Dish Choices Roast Dinner with Yorkshire Puddings Banana Toffee Pancakes Practical Skills: Pastry making

Topic: L03 Understand how hospitality and catering provisions meet health and safety requirements Knowledge: Responsibilities of Employers and Employees Legislation Risk Assessment Security Personal Safety L03 Mock Homework: L02 and L04 practice Practicals: Pineapple Upside Down Cake Pasta week Katsu Curry Choux Pastry Lattice Pies Hot Cross Buns Practical Skills: Pasta

Topic: L05 Be able to propose a hospitality and catering provision to meet specific requirements Knowledge: Individual targeted revision for unit 1. Practice L05 questions Homework: Targeted revision based on individual gaps in knowledge for unit 1 UNIT 1 EXAM (40% of overall grade) Practicals: Salt and Pepper Chicken with Egg Fried rice Swiss roll Danish Pastries Meringues Pad Thai Practical Skills: Sauce making

Topic: Unit 2 Introduction Knowledge: Introduction to unit 2 with practice mock run through Practicals: Students plan for a mini practice practical exam Practical Skills:

All in one Jam making Marinating Frying Absorption Scooping/ deseeding Enrobing Pasta making Layering Sauce making

Meringue Setting mixtures Pasta making Bread making Whisking method Sauce making

Deboning Sauce making Mincing Shaping Bread making Sauce making (cheese, toffee, mayonnaise and spiced ketchup) Pasta making Setting mixtures Batter (pancakes and yorkshire puddings) Poaching Adapting recipes

Enrobing Pestle and mortar Sauce making Pastry- shortcrust and puff Bread making Glazing Shaping piping

Meringue Pastry Custard Enrobing Pestle and mortar Blender marinating

Students focus on improving key preparation and cooking skills in their practice practical exam

Year

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Topic: Unit 2 Knowledge: 1.1 Nutrients 1.2 Comparing

nutritional needs of different groups

1.3 Unsatisfactory nutritional intake

1.4 Cooking methods 2.1 Factors to

consider when proposing dishes

2.2 Environmental issues

2.3 Customer needs Practical Skills: Practicals are dependent on individual student practical targets but will cover perfecting Pastry Bread Pasta

Topic: Unit 2 (Controlled Assessment) Knowledge: Understanding skill level of dishes (evaluating practicals and setting targets) 2.4 Timecplan with dovetailing practice INTRODUCE CA BRIEF CONTROLLED ASSESSMENT: 1.1 1.2 1.3 Practical Skills: Practicals are dependent on individual student practical targets but will cover perfecting Sauce making Deboning/filleting/ mincing

Topic: Unit 2 (Controlled Assessment) Knowledge: 1.4 2.1 2.2 2.3 2.4. Practical Skills: Practicals will be individual with mini run through of specific courses/ accompaniments in preparation for the practical exam PRACTICAL EXAMS

Topic: Unit 2 Hand in and Unit 1 Revision Knowledge: PRACTICAL EXAMS SUBMIT UNIT 2 COURSEWORK (60% of overall grade) Students will then either revise for re sit of unit 1 or complete food hygiene certificate Practicals: Round the world dishes with a focus on a particular cuisine each lesson Curry week Jamaican week Italian Week French Week British week Mexican week USA week

Topic: Unit 1 re sit EXAM JUNE SERIES UNIT 1 RE SIT FOR THOSE NOT ACHIEVING/ EXCEEDING TARGET GRADES

Functional Skills:

Literacy Numeracy

Students clearly understand their outcomes in lessons through understanding lesson objectives. Literacy is used in the form of trackers so students know what their practical skill targets are. KS3 –Food follows the marking policy of the school and pupils are given regular opportunities to make rapid and sustained progress in literacy through written tasks and reading the tiered recipe sheets KS4 – Students gain a clear understanding of assessment and the importance of understanding feedback to make progress. They are given clear direction on the mark scheme and understand how to work their way up the different mark brackets for long answer questions in the unit 1 exam and in writing up their coursework according to the given brief. Literacy skills gained in KS4 can be transferred to other subjects and have a metacognitive focus to improve independence and confidence in their learning journey.

There is a focus functional math skills throughout the food curriculum. This include basic addition, weighing and measuring, ratios, scaling up recipes and timings. Related numeracy outcomes

● Ratios ● Time ● Measurement ● Division ● Multiplication

Contribution to students social, moral, spiritual, cultural, personal development & wellbeing

Social Moral Spiritual Cultural Personal development &

wellbeing

Students work in pairs for practicals and there is group work during theory lessons to allow for discussion and sharing of opinions, developing viewpoints and a

Respect for each other is promoted within food and the school rules and expectations are embedded into the curriculum. Factors affecting food choices is looked into throughout the schemes of work gaining knowledge around the area of food ethics.

In both KS3 and KS4 students look at religious beliefs and how that affects food choices and the impact of these beliefs on various cultural dishes. Students individual beliefs are catered for within practical lessons

Students make dishes from a wide range of different cultural backgrounds as well as understanding British values in cooking. The aim of this is to give students the skills to be able to cook and enjoy more dishes and become confident in skills they may not be aware of.

A key focus for this curriculum is to spark a love of cooking which students carry through their lives. The wellbeing and happiness of students is paramount, with recipes aimed to be exciting and interesting for students to

healthy dialogue around food

make. The ingredients contribute to a healthy and nutritious diet in line with the Eatwell Guide. The curriculum allows students to have a number of transferable skills into different industries for their future careers

Careers / Gatsby benchmark links

Links to careers / jobs Careers talk (possible contacts) Career & labour market

information Workplace visit

Encounters with further / higher education

Hospitality and catering display in the department shows links to careers and further education. KS3 look at job roles in the industry with potential salaries and the chef hierarchy KS4 look at the hospitality and catering industry for the unit 1 exam

Visits from Manchester chefs, industry specialists such as Environmental Health Officer and nutritionists.

Regular research by staff are undertaken to explore the changes in the Hospitality and Catering labour market and regularly inform pupils. The impact of Covid on the Hospitality and Catering Industry in incorporated into the schemes of work

School visits to Manchester Albert Hall and BBC Good Food Show 5 star hotel visits to give industry insights Event City

Links with local colleges and universities which offer courses related to Hospitality and Catering should students be interested in pursuing them

Updated January 2021