KS3 Cooking

KS3 CookingRakib Abdur2023-09-25T08:30:28+00:00

Building on Key stage 2

The vision for Hospitality and Catering is to equip our students with an understanding of the importance of a healthy, balanced diet and the skills to be able to produce healthy meals in a safe manner. Students will celebrate the cultural influences of our community and the cuisines we enjoy. Working independently, in pairs and as a team they will develop employability skills of collaboration, communication and leadership. Students who progress into Key Stage 4 will further develop knowledge of the role the hospitality sector plays to the UK economy, its importance as an employer and the opportunities available to them.

Year 7

Introduction video

Topic 1 - Healthy eating and safety in the kitchen

Topic 2 - Preparing simple, economic, nutritious meals

Topic 3 - Preparing meals with a ragu sauce (Italian)

Topic 4 - Preparing roux sauces as a basis for meals (Italian)

Topic 5 - Entry level pastry skills

Year 8

Introduction video

Topic 1 - Introduction to spices with Mexican cooking

Topic 2 - Introduction to dough making with Italian cooking

Topic 3 - Introduction to short crust pastry with traditional pasty making

Topic 4 - Developing knife skills, seasoning and blending with soup making

Topic 5 - Introduction to cake decorating with cupcake baking and icing

Year 9

Introduction video

Topic 1 - Further Italian cooking, turning ragu into Bolognese

Topic 2 - Nutrition, presentation and menu balancing skills, dressed salads

Topic 3 - Further knife skills, sauce creation and glazing (Chinese stir fry)

Topic 4 - Advanced knife skills, presentation, healthy deserts (Fruit Salad)