Food and Cookery Teaching Staff
- Mrs A Joy: Curriculum Leader
- Mrs S Shinton
- Mrs E Fury: Food & Cookery Technician
Why is Food and Cookery important?
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf, ‘A Room of One’s Own’
In an age where food is just an ‘app’ away it is hugely important that we instil a love of fresh, home cooked food in our learners. The ability to take a range of humble ingredients and create a nutritious and delicious meal from them is a wonderful thing to behold.
Starting with the basics of peeling, chopping, weighing and cooking simple ingredients, students will explore a rich and varied world of cuisine. In particular we pay close attention to creating wholesome meals following the guidance of the Eatwell plate.
Those who opt to study catering in Key Stage 4 will follow the requirements of the WJEC Vocational award Level 1 and 2 qualifications in Hospitality and Catering. The course covers all aspects of health and safety, hygiene, food groups, healthy eating menu planning and presentation. The course will culminate in an internally set practical assessment that allows the students to apply the knowledgeand understanding of the subject they have gained during their practical lessons. They will cook a restaurant standard two course meal with accompaniments.
Teaching and Learning in Food & Cookery
Key Stage 3
Throughout Years 7 and 8, students cover a wide range of recipes and food groups on the journey to amass the necessary skills required to master the subject. Starting with basics such as fresh fruit salad, they go on to explore herbs and spices in both meatandvegetarian dishes. Moving into Year 8 we explore seasonal produce and expand our understanding of carbon footprints with our demand for out of season food groups. All projects follow the criteria used for assessment in Key Stage 4, allowing learners to familiarise themselves with the structure of catering.
Key Stage 4
The specification of WJEC Level 1 and 2 Hospitality and Catering requires our learners to produce a portfolio of work that demonstrates their understanding of hygiene, health and safety, seasonal foods, cooking temperatures and planning menus. Written work is continuously underpinned with practical activities allowing the learners to apply their knowledge and understanding. The coursework is externally moderated at regular intervals.