To promote a lifelong love of cooking healthy and nutritious meals to promote healthy lifestyles .”
Children who have a poor diet are more likely to suffer from an array of health problems such as obesity, diabetes, tooth decay and heart disease. These children are also likely to suffer from poor health and wellbeing.
In Food and Cookery we aim to provide children with the skills and knowledge to prevent poor health and enable students to have skills for life. We want students to create dishes that they enjoy but also have the knowledge to make good food choices.
To promote a lifelong love of cooking healthy nutritious dishes themselves, family and friends.
To build transferable skills for life beyond MCA
Understand the principles of a healthy balanced diet by creating a range of multicultural dishes as well as incorporating British Values.
KEY STAGE 3
In KS3 Food and Cookery at MCA is taught in half-termly units.
Students will learn how to create and evaluate a range of sweet and savoury dishes. An example of some of the dishes are: stir fry, pancakes, fajitas, pasta bake, bourbon chicken, chicken tikka skewers, jamaican jerk meatballs. These dishes will allow students to develop a range of skills such as boiling and simmering, knife skills, how to weigh and measure ingredients, marinating and frying. These skills will support pupils in later life. Students will also be taught the importance of following hygiene and safety rules within the food environment, nutrition, how to design a dish for a brief and finally how to evaluate practical dishes.
Year 8 students will develop on their knowledge learnt in Year 7 and create dishes that push their ability. They will use their key skills to make more complex dishes which will support them if they decide to take a Food and Cookery pathway. The more complex dishes that the students will make includes: pizza, carrot cakes, chelsea buns, Nandos chicken, marble cake, apple crumble, Jamaican patties and chilli with homemade tortillas. They will learn how to use a range of cooking methods including the rubbing in method, butterflying chicken, making pastry and pizza dough. Students will also develop their knowledge of food hygiene and safety, nutrition, evaluation and creating a dish for a brief.
KEY STAGE 4
Hospitality and Catering Level 1 /2 gives students the opportunity to advance the skills learnt at KS3 and give students a deeper knowledge of the Hospitality and Catering industry. This course has been designed to support students who want to learn about this vocational sector and the potential it can offer them for their careers or further study.
Students will complete two units. Unit 1 is a written examination based on different types of providers within the hospitality and catering industry, the legislation, personal safety ,the operation of hospitality and catering establishments and the factors affecting their success. This unit will be worth 40% of the students final grade.
Unit 2 is Controlled Assessment where learners will safely plan, prepare, cook and present nutritional dishes. Students will gain knowledge of the nutritional needs of a range of client groups in order for you to plan nutritional dishes to go on a menu. Students will learn and develop safe and hygienic food preparation, cooking and finishing skills required to produce nutritional dishes that meet a set brief. Students will complete a 2hr practical examination as part of this unit.
During KS4 students will also complete a range of practical dishes, where they will develop their cooking skills further which will aid them during their Controlled Assessment.