Catering

Catering Head

Mrs Price is a teacher in the Technology department as well as Head of Year 10. Mrs Price feels privileged to have the opportunity on a daily basis to mix her passion for pastoral with her love of teaching. She is very proud of the students and believes in involving them with a vast range of opportunities to shape them as the leaders of tomorrow. 

“Tell me and I forget, teach me and I remember, involve me and I learn”
Benjamin Franklin

Year 11

Students complete unit 2 to complete their catering portfolio of assessed course work. They complete a selection of past papers and revision techniques.

The food industry

Job roles and responsibilities

Hygiene and safety

Methods of cookery and preparation techniques

The environment

Legislation

First aid

Terminology

Food commodities and seasonal changes

Year 10

Students follow a GCSE Course in Food and Nutrition.

The course equips students with an array of culinary techniques, as well as knowledge of nutrition, food traditions and kitchen safety.

It’s designed to motivate students to develop the high level of knowledge, understanding and skills to cook and apply the principles of food science, nutrition and healthy eating.

Students learn about improving lives through better knowledge of food, where it comes from and how it affects our bodies.

Students explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.