Key Stage 3
Food and nutrition course is followed by all pupils in years 7, 8 and 9. The pupil have a 1 hour lesson per week for one term and make a variety of dishes within the Schemes of Work. The pupils either take the dishes home or eat them at break time.
Key Stage 4
The pupils who have opted to do G.C.S.E Catering Course complete 2 one hour lessons a week, for year 10 and 11. The course is designed for people wanting to enter the catering industry but the majority of pupils who choose Catering do so because they enjoy the subject and feel it will be useful in their adult life.
They will prepare, cook and serve the following:
Stocks and Sauces (sweet and savoury)
Soups – purée and cream
Eggs – methods of cooking and egg dishes
Rice and pasta dishes
Fish – methods of cooking and serving
Meat and poultry: methods of preparation, cooking, serving and
A variety of fruit, vegetables, salads and stir fries
Pâtisserie and Desserts
• Pastry dishes – shortcrust and choux
• Cakes – scones, rubbed-in, creamed and whisked mixtures
• Dessert – a selection of hot and cold puddings with
• Yeast mixtures – basic and rich doughs
Beverages – tea, coffee, fruit juice, hot and cold milk drinks
Range of dishes suitable for take away and fast food outlets, e.g.
sandwiches, burgers, wraps, pitta pockets, baguettes, pizza,
pannini, jacket potatoes
Convenience foods to be utilised where appropriate, e.g. filo/puff pastry, cook-chill/frozen foods.