Year 9 Hospitality & Catering
What students learn this year:
Pupils describe and apply The Eatwell Guide and the 8 tips for healthy eating, and explain energy and nutritional needs through life. They study the source and seasonality of a range of ingredients, and how ingredients are used in cooking.
They develop food skills and techniques, the principles of food hygiene and safety, and a knowledge of food science. They use and adapt recipes to prepare and cook more complex, mainly savoury dishes, working through an iterative process of planning and making.
Termly overview
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Each term – rotation for 10 weeks |
Main topics / units |
Key knowledge & skills |
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Each rotation |
• Extend knowledge and understanding of food, diet and health • Extend food preparation and cooking techniques • Extend knowledge of food provenance and consumer information • Extend and apply knowledge of consumer food and drink choice • Secure the creative, technical and practical expertise to perform everyday tasks confidently • Build an expanding repertoire of knowledge and skills to create high-quality dishes for a wide range of people • Evaluate and test their own ideas and the work of others, and make recommendations for improvement |
• Apply the principles of The Eatwell Guide and relate them to diet through life • List and explain dietary needs throughout life stages • Investigate consumer information and guidance on food labelling, availability, traceability, food certification and assurance schemes, and animal welfare • Explain the characteristics of ingredients and how they are used in cooking • Adapt and follow recipes to prepare and cook a range of mainly savoury dishes • Secure and demonstrate a range of food skills and techniques • Secure and demonstrate the principles of food hygiene and safety in a range of situations • Investigate and discuss new food trends • Engage in an iterative process of planning and making • Extend and consolidate literacy and numeracy skills in everyday situations • Track progress in the My Learning Journey booklet (cooking, nutrition, ingredients, food provenance and creativity) |
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Recipes |
• Scone-based pizza • Pasta mascarpone • Chicken curry • Fruit plait • Marble pear tray bake • Sausage rolls • Burger from scratch • Chocolate chip cookies • Chelsea buns • Koftas • Pitta pockets • Egg fried rice with grilled halloumi |
• Food groups and provenance • Nutrition • Recipe modification • Practical skills • Health and safety • Cultural influence • Diets and recipe modification for a range of intolerances, allergies and health conditions • Technical skills • Evaluation methods and perception of food • Dietary guidelines and portion control • Large-scale production • Influence of international cuisines |
How learning and progress are checked
Food lessons last 100 minutes and follow a set routine focused on safety, skill-building and independence. Each lesson begins with a briefing on hygiene, food safety and nutrition, and a short demonstration of the skills and cooking methods needed for the dish.
Students then prepare, cook and present their dish independently. Teachers give one-to-one guidance and targeted demonstrations to check understanding and keep everyone safe. At the end, students evaluate their outcomes using sensory analysis.
We encourage creativity by challenging students to modify recipes for different dietary needs, health issues and allergies. Students use metacognitive strategies to recall techniques and achieve high-quality outcomes.
Assessment in this year group:
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Type of assessment |
Approx. frequency / when |
What it is used for (e.g. reports, targets) |
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Classwork (Theory and Practical) |
Do now tasks Mini whiteboard activities |
To check for understanding, recall the stages of making and make notes on key points for health and safety |
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Homework tasks |
Once per week which includes research shopping, weighing and measuring of ingredients |
To ensure students learn research methods, take ownership of their independent learning, and evaluate their outcomes. |
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End-of-rotation assessments |
One practical and theory assessment for every rotation. |
To assess understanding of topics and skills taught during every rotation to inform progress data for classwork, independent work, and attitude to learning. |
Independent study
How often is homework set?
Weekly
Typical length per task:
Around 30 minutes
Suggested independent study:
Researching websites for recipes, knowledge of nutrition, and watching recipes on YouTube videos of the recipe are important for students to use when planning before practicals.
How parents and carers can support
- Parents can support arranging the ingredients for the next lesson by taking their children to shop in the supermarkets.
- Parents can buy a weighing scale to weigh and measure ingredients.
- Discuss the recipes made and practice the same skills by cooking at home to secure the knowledge.
- Check is the weekly homework set is completed to a high standard using research
- Help your child develop key sensory vocabulary to describe the sensory features of food when cooking and eating meals at home or in restaurants.
Support, stretch and enrichment
Whole class live demonstration in stages for students to break down the task and demonstrate independence visual display of recipe stages and instructions, key vocabulary and scaffolded practical tasks to support all students. One to one support is given to students by the Food teachers in the room. Communicate with the SEND team to adapt resources as required. Enrich student knowledge with group demonstrations and new trends in Food and Nutrition.
Stretch & challenge:
Stretch and challenge students to aim for higher technical skills and complex recipe modification. More confident and able students are given extension tasks to modify recipes for a range of scenarios, life stages, dietary needs, and health issues.
Clubs / trips / extra opportunities:
After school, opportunities to make dishes to improve skill level are planned with the teacher if students want to make dishes after school.