Food Technology 2

Introduction to Catering

Students will plan, prepare and cook a number of dishes, enabling them to produce a well balanced meal, suitable for their target group. New skills include ruff-puff pastry, whisking method, confectionery custard, casseroling and finishing and presentation techniques. Students will do costing and modification of their dishes. Students will work towards their Sainsbury’s Active Kids Get Cooking Gold Award, the theme of which is a well balanced school meal. GDA especially of teenagers will be covered linked to function of nutrients and dietary disorders.

Expectations

By the end of this unit it is expected that all students will: be able to plan, prepare and produce a simple, 2-course nutritious meal suitable for a school canteen; understand the importance of a well balanced diet and how the different nutrients affect the body; explain how to use the GDA for teenagers and superficially modify their meal accordingly; work out simple costing; try a number of new finishing techniques; work methodically and hygienically throughout; understand a few of specialist words used in the Catering industry.

Most students will: be able to plan, prepare and produce a nutritious 2-course meal suitable for a school canteen which shows a number of skills and finishing techniques; understand and explain the importance of a well balanced diet and how a poor diet impacts on health; understand and explain the source and function of each of the major nutrients; complete an analysis of their meal taking into consideration the GDA for teenagers, giving reasons for any modifications made; complete a detailed costing of their meal; understand a number of the specialist words used in the Catering industry; work methodically and hygienically throughout.

Some learners will have progressed further and will: be able to plan, prepare and produce a nutritious complete meal suitable for a school canteen which shows a variety of skills and finishing techniques; understand and explain the importance of a well balanced diet and how a poor diet impacts on health; understand and explain the source and function of each of the major nutrients; use the GDA for teenagers to analyse the nutritional value of their meal, make modifications giving reasons; be able to add appropriate accompaniments to enhance sensory qualities and improve presentation; complete a detailed costing of their meal taking into account profit margins etc.; work methodically and hygienically throughout.

Key assessments

There is a classroom test at the end of the module. Students will also be given a National Curriculum Level for each making activity.

How to help your child

Please provide ingredients for the appropriate lessons. Give your child feedback about any dishes taken home – this feedback can then be used in their evaluations. Encourage students to try healthy alternatives. Allow them to repeat dishes at home to give confidence.

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