Curriculum Outline

Year 9
Autumn Half Term 1	Autumn Half Term 2
Introduction to the course Revision of information from lower school Nutrition information and the Eatwell Plate What is a balanced diet? Skill building – looking at basic areas and developing skills Practical: Variety of dishes will be made: some will have been done in lower school but it is about refining those skills in bread making, multi-tasking, combining ingredients.	Processes and Techniques Understand the different processes used in food preparation and production. Shaping and forming Finishing techniques Practical: Four lessons will be spent in Christmas cake making and decorating. This will allow them to be creative and look at the presentation of foods.
Spring Half Term 1	Spring Half Term 2
Pastry Making Methods – looking at four pastries that will be used in school. Filo, Puff, Shortcrust and Choux Pastry Understand the functions of ingredients in pastry making Identifying the faults that can occur when pastry making Looking at the ratio of ingredients for the different pastry making methods and the nutritional differences of pastry. Practical: profiteroles, quiches, bakewell tarts, sausage rolls, spring rolls. The practical choice could vary – the ones specified are examples of what could be carried out.	Sauce Making Methods – looking at roux sauces, all in one sauce and blended sauces. Consistency and viscosity of sauces Function of the ingredients in sauce making and faults that can occur when sauce making Practical: bolognaise sauce, cheese sauce, carbonara, fruit couli, crème patisserie sauce, custard and sweet and sour sauce. The practical choice could vary – the ones specified are examples of what could be carried out.
Summer Half Term 1	Summer Half Term 2
Cake Making methods: looking at four cake making methods. Rubbing in, creaming – both the traditional and all in one, melting and whisking method. Understanding the functions of the ingredients in cake making Identifying the faults that can occur when making cakes and how manufacturers can achieve a quality finish when making cakes. Practical: swiss roll, bakewell tart, brownies, Victoria sponge. The practical choice could vary – the ones specified are examples of what could be carried out.	Raising Agents: how does a raising agent work? Identifying the different types of raising agents. Experimental work on raising agents Food structures: foams, suspensions and emulsions Practical: meringues, bread, cheesecakes, mayonnaise.

Year 10
Autumn Half Term 1	Autumn Half Term 2
Introduction to the Hospitality course Looking at the structure of the hospitality industry Types of food service system Commercial and non-commercial sectors	Job requirements and working conditions in the hospitality industry Supply and demand Personal attributes for working in the hospitality industry Employment rights and contracts Working hours and rates of pay Holiday entitlement
Spring Half Term 1	Spring Half Term 2
Factors affecting the success of the hospitality industry Costs, profits, economy, environmental factors, technology Looking at trends, political factors and media	The operation of the kitchen and front of house Operational activities in a kitchen Workflow and layout of a kitchen Materials and stock control Documentation and administration for a catering kitchen and front of house Dress code and health and safety
Summer Half Term 1	Summer Half Term 2
Health and Safety and Food legislation Food Safety Act 1990 HACCP Food allergies and intolerances Exam preparation: past papers and revision sessions will take place.	Recap on nutrition Looking at the nutritional needs of specific groups of people Menu planning: the impact of cooking methods on nutritional value Examination will take place in this section.

Year 11
Autumn Half Term 1	Autumn Half Term 2
Nutrition – in thorough detail. Including all the vitamins and minerals Nutritional needs for different dietary groups Menu planning and meeting of customer needs – food allergies, intolerances.	Environmental issues and menu planning Sustainability, food miles, packaging, food storage, carbon footprint, climate change, food waste, greenhouse effect and greenhouse gases. How to plan menus that have the least impact on the environment?
Spring Half Term 1	Spring Half Term 2
Production of dishes for a menu Plan, order, store, sequencing, timing, cooling, completion, waste. Why is it important to plan a menu carefully? Looking at different menu styles. Making foods that are nutritional, organoleptic, good aroma and taste and also looking at cost. Applying cost to different menus produced.	Commodities Poultry, meat, fish, eggs, dairy products, cereals, vegetables, fruits and soya products Techniques used in the preparation of commodities Weighing and measuring ingredients Knife skills: chopping and slicing Whisking Melting methods Rubbing in Sieving Shaping Blending
Summer Half Term 1	Summer Half Term 2
Cooking methods Using moisture to cook foods Using dry heat to cook foods Using oil to cook foods Other methods	Examination season