Summary

Within KS3 D&T students complete a rotation working with food as a material. Within this unit they learn about core concepts of healthy eating and follow the Eatwell guide as a means from which to prepare a range of balanced meals. Hospitality and Catering progresses this knowledge to develop students’ in depth understanding of the functions of nutrients and malnutrition. Throughout KS4 students draw on their core health and safety knowledge learnt in KS3 and develop this by learning more about food hygiene and safety regulations and laws within industry. Through making a variety of sweet and savoury dishes students in KS3 learn core practical skills which are then revised and developed throughout KS4. In year 9 the focus is for students to progress their practical skills and understand the expectations for GCSE level practical work. They are introduced to more complex knife skills and learn the theory around different knives and cuts. They learn different cake making methods and how to execute these methods both by hand and by machine. As such they learn how to use a wider range of electronic equipment. They also focus on preparing and cooking basic commodities such as meat, fish, eggs and staple foods such as rice and pasta.