Intent
Food & Cookery at Saxon Mount School is very well placed in the curriculum to allow all our pupils the opportunities to gain practical experiences related to food, regardless of ability. The curriculum introduces our learners to a range of practical skills that will allow them greater ‘independence’ for themselves and provides ‘knowledge’ that will encourage ‘healthy eating’, in addition providing them with ‘lifelong’ skills. The broad and differentiated curriculum allows all pupils to succeed in a variety of practical and subject theory tasks. From such achievements our pupils gain great personal rewards and an enjoyment for the subject.
Pupils will learn about personal hygiene and safety in the kitchen, including safe food storage. An introduction to nutrition using the Eatwell Guide, where food comes from and Food Miles. They will also learn about how food choice influences what we eat and the special role food has in celebrating special occasions. In practical lessons, pupils will learn basic food & cookery skills to make a range of predominantly savoury dishes. As part of our careers input, pupils will have the opportunity to investigate the wide range of job roles in supermarkets.
Pupils will continue to develop independence in practical lessons, building on their food & cookery skills to make a range of predominantly savoury dishes, whilst learning about good food hygiene. They will learn about food origins (seasonal foods, food classifications), Fairtrade, consumer awareness (food importation and food evaluation), food choice (plant based diets), health and nutrition (government guidelines for healthy eating, keeping hydrated, investigation of sugar in popular drinks and effects of sugar on our bodies). As part of our careers input, pupils will have the opportunity to do a case study on a celebrity chef and different types of catering establishments.
Pupils are now able to work with more independence in practical lessons and hone their skills when preparing and making a range predominantly savoury dishes. They will learn about safety & hygiene (hazards and risks in the cooking environment, food contamination and food poisoning bacteria), food origins (food that his caught, reared and processed, how food production is affected by weather and climate), consumer awareness (nutrition labelling, understanding traffic light labelling on food packaging and information required by law), food choice (medical, health, ethical, life stages, income), healthy & nutrition (maintaining balanced diet, nutritional requirements at each life stage, dietary related health issues). As part of our career offer, pupils will be exploring job roles within the Hospitality and Catering Industry.
This qualification is designed for learners with an interest in food and cookery. It will provide learners with experience of using different cooking techniques and methods to enable them to use these within further education or apprenticeships. It will give them a basic understanding of the skills required for a career in food.
Assessment: Learners build a portfolio of evidence towards achieving their qualification.
Unit 1 enables learners to gain and develop knowledge of and understanding of the hospitality and catering industry including provision, health and safety and food safety. They will skills needed to prepare, cook and present dishes and learn how to review their work.
Unit 2 enables learners to develop and apply knowledge and understanding of the importance of nutrition and how to plan nutritious menus. They will continue to develop their skills in food preparation and cooking.
Headteacher Amanda Jagot
