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Year Group: 9

Term: Spring Term

Unit Duration: 12 Weeks

Number of Lessons: 12

Unit Title: Catering

Unit Assessment: Practical working skills in the kitchen and an ability to create a detailed analysis of their creations. Theoretical understanding of the catering industry.

Fertile Question: How can creating a balanced meal encourage young children to eat a healthy balanced diet?

Key Skills / Concepts / Prior Knowledge that students should have when starting this unit:

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Literacy / Key Vocabulary / Subject Terminology that students should cover:�

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Suggested materials teachers could / should use:

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Home Learning Tasks students should complete:

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• Visual worksheets that reinforce and extend in-school learning

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• Understand the importance of maintaining a clean and hygienic food preparation environment.
• Learn about the potential hazards present in a kitchen, such as hot surfaces, sharp utensils, and electrical appliances.
• Practice proper food handling techniques to prevent foodborne illnesses, such as separating raw and cooked foods, using clean utensils, and avoiding reusing cutting boards.
• Follow safety guidelines and procedures when using kitchen tools and equipment.

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Key Skills / Concepts / Prior Knowledge that students should cover:

Start�RAG

End �RAG

• Develop the understand the importance of maintaining a clean and hygienic food preparation environment.
• Recall the potential hazards present in a kitchen, such as hot surfaces, sharp utensils, and electrical appliances.
• Practice proper food handling techniques to prevent foodborne illnesses, such as separating raw and cooked foods, using clean utensils, and avoiding reusing cutting boards.
• Follow safety guidelines and procedures when using kitchen tools and equipment.
• Maintain a safe and organized workspace to minimize the risk of accidents and contamination.
• Follow a recipe carefully, measuring ingredients accurately and using appropriate techniques.
• Apply food hygiene principles, such as handwashing, proper utensil storage, and avoiding cross-contamination.
• Present the finished product in a visually appealing and professional manner.
• Evaluate the practical experience, identifying areas for improvement and potential safety hazards encountered.
• Develop a set of evaluation criteria to assess the quality and presentation of dishes.
• Consider factors such as taste, texture, appearance, aroma, and overall presentation.

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Stretch: Key Skills / Concepts / Prior Knowledge that students should cover:

• Plan and execute a more complex practical task that demonstrates advanced food preparation skills and knowledge.
• Select a recipe that challenges your culinary abilities and incorporates a variety of techniques.
• Manage time effectively to complete the practical task within the allotted time frame.
• Apply food hygiene principles rigorously to ensure the safety and quality of the prepared food.