Food For Life

Curriculum Vision

We aim to promote a lifelong love of food and to empower students to make healthy choices throughout their lives.

Students will learn how to cook from scratch, developing the basic skills necessary to prepare a range of home-cooked meals. They will learn to make healthy, economic and sustainable food choices and will learn the importance of a nutritionally balanced diet. We will encourage them to be adventurous and experience new tastes and textures. Students will have a good understanding of personal and food hygiene and know how to work safely in a kitchen environment.

Curriculum Content

We deliver food education through our Learning for Life programme. In years 7 and 8 the curriculum is taught on a rotation basis alongside Learning for Life lessons.

Year 7

Skills taught: chopping, measuring, using equipment safely, using the oven and hob safely, creaming, melting, rubbing in, pastry making. Producing individual elements of meals.

Knowledge: hygiene practices, naming equipment, basic nutrition, portion control

Year 8

Skills taught: cooking dishes: pasta, rice, meat and vegetable-based sauces, b├ęchamel sauces

Knowledge: food hygiene, cook chill methods, further understanding of elements of nutrition, sustainable food choices and safety in buying and storage.

Year 9

In year 9 students continue to develop their skills and knowledge with an additional focus on curriculum content related to the Hospitality and Catering course we offer as an option in years 10 and 11. This includes raising skill levels by completing more challenging practical elements.

Years 10 and 11

We offer a level 1 and 2 vocational award in Hospitality and Catering as part of our options programme.

This is an industry-based qualification, exploring hospitality via hotels and food service providers. The practical element is challenging, using a wide range of ingredients and skills.

QUALIFICATION Hospitality and Catering Level 1 and 2
BOARD Eduqas
ASSESSMENT DETAILS 60% Coursework and 40% Exam
RECOMMENDED COURSEBOOK AND REVISION GUIDE WJEC Vocational Award Hospitality and Catering Level 1/2 2018 by Anita Tull (Author), Alison Palmer (Author)

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