At Beckfoot Thornton, students develop their understanding and apply the principles of nutrition and health.
Students cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet. Students will become competent in a range of 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 ingredients and adapting and using their own recipes.
Students will learn to understand the source, seasonality and characteristics of a broad range of ingredients.
Enrichment
We are currently evaluating our enrichment opportunities with the intention of developing a new programme of offering students workshops both in school and out of school on location visits.
Assessment
Years 7- 9 have an internal summative assessment. Year 10 H and C x 2 unit one external exam and unit 2 coursework which is internally – Unit 2 completed in year 10 and unit one completed in year 11.
KS4 Specification
Careers
This course can lead to further study in either Food or Nutrition. Employment in hospitality and catering can range from waiting staff, receptionists and catering assistants, to chefs, hotel and bar managers, and food technologists in food manufacturing.
Curriculum Overview
| Year | Cycle 1 | Cycle 2 | Cycle 3 |
|---|---|---|---|
| Year 7 | Ready to cook: Students explore making fruit salad, pizza toast, pasta salad, and apple rock buns | Lunch bunch: Students learn how to make salad in a jar, upside down pineapple cake, quiche and melting moments | Students will cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet |
| Year 8 | Cooking methods, exploring how to make bread, roux sauce and vegetable curry, potato wedges and banana buns | Food provenance: Students learn how to make Jamaican rice, Moroccan chicken, tuna melt, chilli con carni – they will also select one and remake it to further develop their skills | Relationships: Students develop their knowledge, skills and understanding of relationships |
| Year 9 | Culture: Students explore making a variety of cultural dishes such as burgers, chicken fajita’s. pasta sauce and Risotto | Relationships and Sex Education; Students develop their knowledge , understanding and skills of a wide range of elements surrounding RSE | Beckfoot bake off and dietary needs –Students make a variety of desert such as Scones, cookies, swiss roll and brownies and learn to identify and adapt to the dietary needs of children and babies |
| Year 10 | Hospitality and catering: Importance of nutrition and menu planning | Hospitality and catering – Skills and techniques with course work and evaluating cooking skills | Hospitality and catering – Intro to Hospitality and Catering industry |
| Year 11 | Hospitality and catering provisions | Hospitality and catering: Students explore how providers operate operations in Hospitality , Catering and Health and Safety | Hospitality and catering – Food safety and exam prep/revision |