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The Belvedere Academy

Hospitality and Catering

Food and Nutrition

The aim is to inspire the love for food by learning to choose fresh British ingredients to reduce food miles and make healthier food choices independently using the Eatwell guide. The Department for Education recommends that at Key Stage 3 students should understand and apply the principles of nutrition and health, cook predominantly savoury dishes and become competent in a range of cooking techniques. They also need to learn to apply heat in different ways by using microwaves, ovens or hobs. Awareness of taste, texture and smell is required to decide how to season dishes and combine ingredients. Adapting and using their own recipes is important for students to understand the source, seasonality and characteristics of a broad range of ingredients. In Food we have adapted the recommendations in our schemes of work to ensure they are all covered by the end of Key stage 3. Students are supported to achieve this through both theory and practical lessons.

Hospitality & Catering - Example Work

Hospitality and Catering

The hospitality and catering course is for Key Stage 4 students who pick their GCSE options in Year 9.The aim is for students to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations; developing food preparation and cooking skills; transferable skills of problem-solving, organisation and time management, planning and communication skills required for independent learning and development; skills of project based research, development and presentation then lastly, the fundamental ability to work alongside other professionals, in a professional environment.

The Department

The Food Department is very passionate about health literacy in students and helps them understand the importance of food choices and cooking using fresh ingredients as a life skill. We use an evidence based approach in our cooking and relate our dishes to the Eatwell guide to ensure our bodies are well nourished and hydrated. Students learn about healthy eating, health, food commodities and a range of skilled dishes. We encourage healthy eating but the question is; who doesn't like a sweet treat every once in a while? The answer is we all like a little sprinkle of sweetness sometimes! We have a few bonus practicals for students to make sweet treats such as chocolate chip cookies, custard tarts and lemon meringue pie. Students become more independent by the end of each carousel and some students feel confident to cook at home. We understand the individual needs and capabilities of all our students therefore, we are patient with our students to ensure they develop their cooking skills at their own pace and capability. We encourage all students to work as a team and support each other positively during lessons.

Course organisation

The following is the course organisation for Year 7 to Year 9 carousel classes:

Year 7

 Theme 1

All about me: Diet and Lifestyle. Developing healthy living tips.

 Theme 2

Colour: Eatwell Guide, Nutrition and cooking colourful dishes which include a variety of food groups.

 Theme 3

Culture: Preparing and cooking dishes from different countries and cultures. These include chilli con carne from Mexico and homemade pizza from Italy.

Year 8

 Theme 1

All about me: Diet and Lifestyle. Specific diet and lifestyle choices for example religious beliefs and ethical reasons for not eating meat.

 Theme 2

Colour: Eatwell guide, planning meals for a variety of lifestyles using nutrition knowledge.

 Theme 3

Culture: Seasonality and benefits of UK ingredients. Where food comes from and distance travelled by imported ingredients. Preparing and cooking dishes using UK ingredients that are in season.

Year 9

 Theme 1

All about me: Lifestages and diet, daily nutritional needs of their age group and different lifestages.

 Theme 2

Colour: Eatwell guide, applying nutrition principles to plan meals for special diets for example a medical diet for lactose intolerance.

 Theme 3

Culture: Street Food which began in Asia and became popular in America. The UK now has many street food markets. Students research, prepare and cook street food dishes.

The following is the course organisation for GCSE Classes:

Year 10

Half Terms

1 & 2

-Introduction to the Hospitality and Catering Industry. 

-Food Hygiene and Safety

-Preparation of vegetables

-Sauces (béchamel)

-Poultry as a main course

-Pastry

Half Terms

3 & 4

-Nutrients

-Afternoon tea- biscuits, cakes, homemade bread, pizzas.

-Menu planning

-Food commodities such as poultry, fish, milk, eggs, fruit and vegetables.

-Practical cooking activities.

-Complete time plans

Half Terms

5 & 6

-Know – Why food is cooked.

-To include the quality, nutrition, consistency, sensory evaluation and

palatability.

Developing and Modifying Recipes Environmental awareness.

-Food Allergies and

Intolerance

Year 11

Half Terms

1 & 2

Practical Exam: Task 1 Practical sessions

-Further development of practical skills.

-Complete a time plan, evaluation, nutritional

analysis and costing of dishes for practical exam.

Half Terms

3 & 4

Further development of theory skills.

-Careers in the industry

 

Half Terms

5 & 6

 

 

Enrichment

Practical cooking booster sessions for recipes and practising skills

Coursework (non examination task) support sessions

15 minute lunches

Baking Club 

Hospitality & Catering - Example Work

Trips

CMC Management Chef visit

Staffing

Miss L. Gadzikwa- Food Technology Teacher

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