KEY STAGE 3
In Year 7 we work on developing the students’ practical skills and introducing them to pieces of equipment and methods they may not have used before. Some students will come to us with amazing understanding and skill due to hours of cooking with parents and grandparents, others have had little opportunity to cook and so we start off with the basics.
Nutrition is the main emphasis in Year 8, looking at the main food groups, their functions and sources, building upon the skills learned in Year 7.
Year 9 focuses on foods from around the world and the different religious laws. Students are expected to design and make their own dishes based on their chosen country. We do ask them, however, to incorporate pastry into one idea and a sauce into another to further expand their skills. This is why we do Jam Tarts/Sausage Rolls and Macaroni Cheese to introduce them to pastry and sauce making.
KEY STAGE 4
Year 10 is spent covering the syllabus to free up time in Year 11 for coursework. The scheme of work covers topics such as bread, cake and pastry making, salad dressings and cook chill products. We will also develop the design make and evaluate skills learned in Key Stage 3. Emphasis is based on the understanding of ingredients, their nutritional value and their functions within food products.