Food Preparation and Nutrition KS3

In KS3, pupils are taught to understand and apply the principles of nutrition and health so that they can feed themselves and others a healthy and varied diet. Through practical lessons, pupils become competent and gain confidence by using a range of equipment and using preparation and cooking techniques.

For example,

• Selecting and preparing ingredients;
• Using utensils and electrical equipment;
• Applying heat in different ways;
• Using awareness of taste,
• Texture and smell to decide how to season dishes and
• Combine the ingredients 
• Adapting their own recipes.

Pupils also learn about farming and the natural environment and sustainability to help them understand the source, seasonality and characteristics of a broad range of ingredients.

Hospitality and Catering Level 1 and 2 Award KS4.

The structure of this course has been designed to develop in learners the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, learners will also have the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem-solving, organisation and time management, planning and communication.

Content:

Unit 1

• Enables learners to gain and develop comprehensive knowledge and understanding of the hospitality and catering industry, including provision, health and safety, and food safety.

Unit 2

• Enables learners to develop and apply knowledge and understanding of the importance of and how to plan nutritious menus. They will learn the skills needed to prepare, cook and present dishes. They will also learn how to review their work effectively.