Expectations

This Charter helps to implement the intent of the food curriculum every lesson by every teacher. 

Food Secondary Curriculum Intent 

“Give a man a fish, and he will be hungry again tomorrow; teach him to catch a fish, and he will be richer all his life.” 

As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. 

Pupils should aim to: 

• produce creative cookery, exploring their ideas and recording their experiences.  
• become proficient in cooking with different techniques.  
• evaluate and analyse cookery using subject specific language. 

Pupils should be taught to: 

• understand and apply the principles of nutrition and health 
• cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet 
• 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; adapting and using their own recipes] 
• understand the source, seasonality and characteristics of a broad range of ingredients 

KS4 Hospitality and Catering in our school will equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.  Our curriculum will encourage students to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that enable them to feed themselves, and others, affordably and nutritiously now and later in life.  Through Hospitality and catering, students will demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment. They will develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks.  They will understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health, understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices, demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.  They will understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes. 

Implementing the intent through the Charter: 

• Ensure all lessons begin with a Do It Now Activity that encourages short, medium and long-term recall, so that key links can be made between the intertwining aspects of the subject. 
• Ensure that learning objectives are clear and concise, as well as making links to the ‘Big Picture’. 
• Model key cooking and creative concepts and techniques to inspire students and secure understanding.  
• Use key subject specific language to enable pupils to articulate creative concepts with accuracy in both the spoken and written word. 
• Use a range of effective questioning strategies to draw out deeper understanding of key concepts. 
• Build in regular opportunities to check for understanding during the lesson, so that misconceptions can be identified and further progress made. 
• Check that new learning is being retained to the working memory at the start and end of lessons. 
• Ensure pupils take pride in their cookery and provide clear evidence of development and understanding of knowledge and skills.