The Licence to Cook Programme (Year 7, 8, & 9)
Food technology is one area within design and technology. In food technology, students will learn how to cook and how to make informed decisions about their diet and health. Students will also learn how and when to shop for food and how to store food safely.
Year 8 students will be asked to design and make healthy meals from the beginning. They will also be introduced to different cooking skills so that they become confident in designing and making meals. There will be emphasis on vegetables, finishing techniques (glazing, piping, garnishes, dusting and bread crumb toppings), and understanding the sensory and functional properties of ingredients (raising agents and starches such as flour, rice, and pasta).
Year 9 students will build on the work they have done in year 7 and 8. They will gain an understanding of ingredients and cooking methods used to make quality food products. They will also gain useful life skills in preparing nutritious meals.
Year 10 Jamie Oliver Home Cooking Award Level 2
This course gives students the knowledge, skills, and confidence to enjoy cooking meals at home. Students will gain an understanding of how to economise when planning meals to cook at home. They will be encouraged to transfer skills learned to other recipes to continue cooking for themselves and their families and to inspire others by passing on their knowledge.
This course is based on chef Jamie Oliver’s proposition that being able to cook is an essential life skill that empowers people to make changes that have benefits to health and wellbeing.
Hospitality
In year 10, we offer a BTEC level 1 certificate in introduction to the hospitality industry. In order to complete the course, students are required to complete the following six units:
- Introduction to the Hospitality Industry - Identify different types of outlets, different services offered, jobs within the industry, and career opportunities.
- Customer Service in the Hospitality industry - Good customer service, good communication, customer needs, and the importance of good personal hygiene.
- Basic Cooking - Select ingredients and handle equipment safely and hygienically.
- Basic Food Preparation - Prepare food items, store food correctly, and clean work areas and equipment safely and hygienically.
- Basic Food Preparation and Cooking - State the principal methods of cooking; prepare, cook, and present dishes; and understand safe working practices for different cooking methods.
- Using Kitchen Equipment - Understand and describe how various kitchen equipment are used, state the safety requirements for using kitchen equipment, and follow instructions for using and cleaning all kitchen equipment.
