Food and Catering
Food and Catering Program at Gable Hall School:
The Food Technology program at Gable Hall School is designed to develop students' culinary skills, fostering an understanding of healthy, nutritious, and cost-effective cooking. Additionally, it aims to promote cultural acceptance and awareness of diverse dietary needs.
Intent: The Food Technology curriculum ensures that all students:
- Are empowered to prepare affordable and nutritious meals for themselves and others, promoting lifelong well-being.
- Gain a deep understanding of how a healthy diet enhances both quality of life and life expectancy.
- Play an active role in advocating for the importance of healthy eating.
- Explore the traditions and customs shaping world cuisine, building technical skills to cook a diverse range of dishes, considering health, religious, and ethical requirements.
- Understand the impact of food choices, with increased knowledge of sustainability, food poverty, and wastage.
Implementation: To achieve these goals, teachers will:
- Plan and deliver a comprehensive scheme of work, focusing on developing knowledge and skills in cooking nutritious, cost-effective dishes.
- Gradually increase the complexity of dishes throughout students' progression in the academy.
- Develop students' skills to plan, execute, and follow instructions for dishes, ensuring a safe working environment.
- Teach theoretical knowledge through practical application and expert modelling.
- Plan opportunities for students to learn about nutrition and well-being, encouraging additional reading and watching related industry programs.
- Foster an appreciation for quality dishes within cultural and historical contexts.
- Provide chances for students to effectively describe, critique, evaluate, and test their dishes and menus using technical language.
Impact: The Food and Catering program anticipates the following impact on students:
- Make good progress academically.
- Develop a lifelong passion for cooking healthy, nutritious dishes.
- Successfully plan and cook dishes at home.
- Cultivate curiosity about the hospitality and catering industry, with the skills and confidence to pursue this career path if desired.
- Possess the skills, knowledge, understanding, and personal qualities to plan, design, and cook a range of dishes.
Nurturing Culinary Wisdom: A Journey into Nourishment and Creativity
Food, a cornerstone of our existence, transcends mere sustenance. It intricately weaves together the fabric of our health, well-being, familial bonds, and social interactions. Embarking on this culinary voyage, we recognise that the Hospitality and Food Industry encompasses a dynamic landscape where approximately 10% of the UK population contributes their talents. Within this vibrant sector lies a tapestry of diverse and gratifying roles, where many of our pupils are poised to shine.
Empowering Through Culinary Knowledge
In the realm of Food, our mission is to empower our pupils with knowledge that transcends mere consumption. We aspire to equip them with the discernment to make informed choices that foster a healthy lifestyle. Beyond knowledge, we aim to cultivate practical skills that resonate throughout life - from smart grocery shopping to crafting delightful, nourishing dishes. We yearn to unleash their creativity, inspiring them to experiment, savour, and master the art of culinary creations - be it a heartwarming family meal or an exquisite celebration centrepiece.
Igniting Lifelong Culinary Passion
Our ambition extends beyond the classroom; it transcends mere education. We seek to instil a genuine passion for food, igniting a flame that burns for a lifetime. We recognise that cooking isn't just a skill; it's a life skill that transcends the kitchen and imprints itself upon their journey. We are nurturing future culinary artisans, poised to embrace the ever-evolving economy with transferable skills crafted within the realms of flavour and nutrition.
In essence, our culinary journey isn't just about meals; it's about nourishing minds, sparking creativity, and honing skills that endure. As pupils navigate recipes and techniques, they're not just learning about food; they're forging connections between culture, health, and creativity. Through this transformative, practical, and inspiring subject, they're savouring the essence of life's flavours while preparing to thrive in a world of endless possibilities.
Key Stage 3
Culinary Exploration in Key Stage 3: A Tapestry of Skills and Flavours
Within the realm of Key Stage 3, pupils embark on a culinary odyssey that unfurls a diverse array of culinary facets. From honing essential skills to embracing safety and hygiene, from crafting family feasts to unravelling the mysteries of multicultural cuisines, our curriculum is a canvas adorned with culinary artistry.
A Mosaic of Topics Unveiled
The journey encompasses a rich mosaic of topics, each illuminating a different facet of food. Pupils delve into the realm of basic culinary skills, intricacies of safety and hygiene, crafting family-friendly meals, embracing the ethos of healthy eating through the Eatwell Guide, exploring the rich tapestry of multi-cultural foods, and mastering the nuances of staple ingredients. Furthermore, the seasons themselves are their guide, as they embrace seasonal cookery and the joy of baking.
The Dance of Theory and Practice
Our curriculum is a harmonious interplay of theory and practice, curated to provide a holistic understanding of food and its impact. Pupils engage in theory-based lessons, forging connections between their understanding of culinary concepts and the practical applications that shape informed food choices. As they progress, they seamlessly integrate theoretical insights with hands-on culinary endeavours.
Cultivating Creative Flair
Nurturing creativity is integral to our approach. Pupils are encouraged to bring their unique creative flair to the kitchen, adapting recipes and crafting culinary creations that mirror their individuality. While we encourage pupils to bring their own ingredients, we are ever ready to provide supplies when informed in advance, ensuring that no creative endeavour is hindered.
In essence, Key Stage 3 isn't just about recipes; it's about crafting a comprehensive understanding of the culinary world. Pupils weave a tapestry of skills, flavours, and knowledge that extends beyond the kitchen, empowering them to make informed choices, embrace diverse cultures, and savour the joys of creativity. As they don their aprons and wield spatulas, they're not just learning about food; they're cultivating a passion that will accompany them through life's journey.
Please see your class teacher for which dates you will be creating these dishes.
Year 7: Link to Recipe Booklet
Year 8: Link to Recipe Booklet
Year 9: Link to Recipe Booklet
Key Stage 4
Cultivating Culinary Excellence: A Voyage into Hospitality and Catering
At Key Stage 4, pupils embark on an enriching culinary journey, delving into the world of Hospitality and Catering through the Eduquas Level 1/2 Vocational Award. This course is meticulously crafted to foster a profound understanding of the intricate web that underpins hospitality and catering providers.
Unveiling the Dynamics of Hospitality and Catering
This course casts a spotlight on the operational intricacies of diverse hospitality and catering establishments. Pupils uncover the mechanics of success, dissecting the considerations and factors that propel these providers to excellence. Moreover, the curriculum delves into the vital realms of nutrition and food safety, equipping pupils with insights that shape the triumph of hospitality and catering operations.
Empowerment Through Practical Proficiency
In this qualification, pupils don't merely absorb knowledge; they cultivate skills that transform them into adept culinary artisans. They hone food preparation and cooking skills, unfurling their talents within the realm of culinary artistry. These skills aren't confined to the kitchen; they transcend into real-world applications of problem-solving, organisation, time management, planning, and effective communication.
A Gateway to Diverse Opportunities
Hospitality isn't confined to a singular path; it's a realm brimming with diverse opportunities. From the warmth of front-of-house staff to the precision of chefs, from the finesse of hotel and bar managers to the ingenuity of food technologists in manufacturing, this course paves the way for multifaceted roles within this vibrant industry.
A Holistic Assessment Framework
Learners are assessed through a balanced assessment framework. A written exam forms 40% of the assessment, rigorously gauging their theoretical knowledge. The remaining 60% is a canvas for practical-based coursework, where pupils showcase their culinary dexterity and holistic problem-solving prowess.
In essence, the Eduquas Level 1/2 Vocational Award in Hospitality and Catering isn't just a course; it's a voyage that intertwines theoretical insights with practical proficiency. As pupils engage with this course, they're not just learning about hospitality and catering; they're crafting a passport to a world of diverse possibilities, armed with culinary skills, business acumen, and a passion to excel.
Co-curricular
Culinary Exploration Beyond the Curriculum: Seasonal Cookery Adventures
In the realm of Key Stage 3, we open the doors to a world of seasonal cookery sessions, a culinary escapade that transcends the boundaries of our curriculum. At various junctures throughout the year, pupils embark on a journey that not only expands their practical skills but also introduces them to a realm of delectable dishes that go beyond the confines of our curriculum. These sessions aren't just about cooking; they're about embracing the joys of culinary creativity and exploring a tapestry of flavors that enrich their gastronomic repertoire.
Supporting KS4 Pupils: Guiding the Path to Excellence
For our Key Stage 4 pupils, our commitment extends beyond the classroom hours. We offer a haven of coursework and exam revision support every Monday after school. This dedicated time serves as a beacon of guidance, illuminating the path to success. Whether it's refining their coursework, unraveling complex concepts, or charting a robust revision strategy, our Monday sessions are tailored to empower our KS4 pupils as they navigate the challenges of their academic journey.
In essence, Key Stage 3 and Key Stage 4 aren't just stages; they're immersive experiences enriched by our culinary sessions and support initiatives. As pupils engage in these endeavors, they're not just acquiring culinary skills or exam insights; they're crafting a holistic educational journey that nurtures their passion, creativity, and academic prowess.
Staff
Miss A Fitzpatrick – Department Leader of Food
Mrs A Rate – Teacher of Food
Mr I Morgan - Teacher of Food
Mr F Botha - Teacher of Food
Support Staff - Mrs M Twinn
Support Staff - Mrs B Jones
Further Reading
KS3 – Useful reads
Reading any recipes from recipe books or online sources.
Looking at menus and the descriptions of food products.
Reading and understanding labels on food products and being a discerning shopper in the supermarket.
KS4 – Useful reads
Environmental Health Department – reading up on information about food safety and hygiene. Look at the basic food hygiene course – Food safety level 2.
Reading any recipes from recipe books or online sources.
Looking at menus and the descriptions of food products.
Reading and understanding labels on food products and being a discerning shopper in the supermarket.
