Year 9 Hospitality & Catering

What students learn this year:

Pupils will build on their learning in Key Stage 2 Design and Technology: knowledge and skills include: · Use of basic equipment and tools, basic practical skills, origin and simple functions of ingredients, healthy eating guidelines and The Eatwell Guide, Balanced meals, Diet and Health- Food choice and importance of nutrition at each life stage. Introduction to Food Science and Sensory Analysis Methods.

Knowledge, understanding, and skills needed to engage in an iterative process of planning and making a range of dishes practicing a repertoire of cooking methods and skills. In Practical lessons, students will plan to prepare, cook, and evaluate the dishes using a range of techniques including recipe modification for dietary needs. Students will also learn about Personal hygiene and importance of Food safety.

Termly overview

Each term – rotation for 10 weeks.	Main topics / units	Key knowledge & skills
Autumn 1	· Students will recall and apply the principles of The Eatwell guide to understand the use of food groups to create a healthy balanced meal. · Learn and compare the 8 tips for healthy eating · Food groups and Nutrients · Energy, diet and healthy eating · Personal hygiene and food safety · Food choices and recipe modifications for various dietary needs and intolerances. · Sensory analysis and evaluation of outcomes.	Pupils will develop their knowledge and understanding of ingredients and healthy eating. · Pupils will develop their knowledge and understanding of ingredients and healthy eating. · · Pupils will develop their knowledge of food provenance. · Pupils will acquire and demonstrate food preparation and cooking techniques. · · Pupils will acquire and demonstrate the principles of food hygiene and safety. · Pupils will develop their knowledge of consumer food and drink choice. · Pupils will apply their knowledge to make informed choices. · Pupils will develop the creative, technical, and practical expertise needed to perform everyday tasks confidently. · Pupils will build and apply a repertoire of knowledge, understanding, and skills to create high-quality dishes for a wide range of people. · · Pupils will evaluate and test their ideas and the work of others. · They will track their progress using the My Learning Journey booklet (cooking, nutrition, food provenance, ingredients, and creativity).
Recipes	Fruity Flap jacks Fruit Salad Pizza toasties Bread rolls – shaping and glazing Shortbread biscuits Fruity or cheese Scones Chilli Nachos Pasta Salad with homemade dressing Cupcakes with icing.	Food group and provenance Nutrition, Recipe modification Practical skills Health and Safety Cultural influence Technical skills Evaluation methods and perception of food. Dietary guidelines and portion control. Large scale production Influence of international cuisine.

How learning and progress are checked

The Food lessons are for hundred minutes and include set routines to get ready for the practical lessons. Students are introduced to the lesson objectives, instructions for personal hygiene and food safety, and a short teacher demonstration of skills and the knowledge of nutrition and cooking methods used in the making of the dish. This is followed by students demonstrating the preparation, cooking, and presentation of their dish using a range of skills independently. One to one support is given to check for understanding and spot demos to enhance skills. Care and guidance is given to ensure students are always following health and safety in the lesson. At the end of the lesson, students evaluate their outcomes using a range of sensory analysis methods. We believe in encouraging students to be creative and challenge themselves to modify recipes for a range of dietary preferences and scenarios. They use metacognitive approaches to think hard and retrieve the stages and achieve high-quality outcomes independently.

Assessment in this year group:

Type of assessment	Approx. frequency / when	What it is used for (e.g. reports, targets)
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
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.
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.