Hospitality & Catering is a creative and practical subject which promotes the lifetime skills of healthy cooking and eating. Students learn how to prepare and cook with a range of commodities, how to make smarter food choices for themselves and the environment, and develop knowledge of the underlying food science that goes on within recipes. They practice a range of skills such as counting, weighing, measuring, tracking time, but also gain important social skills by working in the kitchen as a team.
Food technology promotes the lifetime skill of healthy cooking and eating. Students not only learn how to make healthy meals and how to make smarter food choices, they practice a range of skills such as counting, weighing, measuring, tracking time, reading a recipe and gain social skills by working together and communicating in the kitchen.
Modules 1 to 6: Basic Kitchen Skills
Knowledge: basic hygiene and safety in a kitchen, The Eatwell Guide, basic function and sources of nutrients
Practical lessons include: fruit salad, pizza toast, muffins, savoury scones and chow mein.
Also studying MYP project ‘The Perfect Picnic’
Modules 1 to 6: Food from around the World
Knowledge: food safety, Fairtrade, food miles, healthy eating for teenagers and seasonal foods
Practical lessons include: Bolognese, bruschetta, pitta bread, fruit turnovers, banana cake and spring rolls
Modules 1 to 6: Healthy Eating
Knowledge: benefits of healthy eating, food labels, special diets, food allergens and food science investigations
Practical lessons include: fajitas, stir-fry, curry, pizza, fruit pie and sausage rolls
If you don’t try at anything, you can’t fail. It takes backbone to lead the life you want.
Revolutionary Road, Richard Yates
