KS4 Course Overview Catering

  Autumn Spring Summer
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Dietary related diseases

Diet through life

Pastry – Types

Cakes / Using ICT (thank you tag design)

Convenience foods vs Staple foods

Cooking Methods

Spices  - Importance to the body

Potatoes - Ireland

Facts - seasonality. Solanine (Solanum tuberosum poisoning)

Food spoilage and food poison

High risk foods/c ross contamination

Chicken challenge

Practical planning and organisation

To appraise and evaluate their learning journey and practical experiences

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Overview of the course

Nutrition, vitamins and minerals, vegetables, knife skills, cooking methods, garnishing, fruits, costing, soups, eggs, milk, cheese, pastry

Practical planning: Reasons for CHOICE – Customer consideration

Practical planning:

Reasons for CHOICE – Dietary needs (consideration)

Nutrients and importance, healthier options, good hygiene practices

Use of sensory words to describe taste, texture and appearance. Practice practical, table setting, specialist equipment

Practical Examination

Evaluation of practical

HACCP

Sources – sweet and savoury
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Rice and pasta, HACCP, portion control and costings

MENU PLANNING, basic nutrition, protein – Amino Acid, meat, chicken, fish, pulses, First Aid, knives, Food Safety

Practical planning:Reasons for CHOICE – Customer consideration, environmental consideration, cost of ingredients, high risk ingredients, dietary needs (consideration), nutrients and importance, healthier options, good hygiene practices, use of sensory words to describe taste, texture and appearance.

Practice practical

Practical examination

Evaluation of practical

6Rs - Environmental issues

Packaging – types and recycling methods

Job roles

The Food Industry

Use of ICT in the food industry

Additives

Preservatives

Food spoilage

Revision

 

GCSE  Catering Written Paper