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Buxton Community School

Buxton Community School

Food and Cookery

Head of Department: Hannah Edwards (hannah.edwards@buxton.derbyshire.sch.uk)


Key Stage 3

All pupils have the opportunity to study Food and Nutrition at KS3. In Year 7 pupils have a twenty lesson module which gives them a good introduction to the subject, and a further 20 lesson module later in the year. In practical lessons pupils will cook a range of simple dishes and will learn the basic food preparation skills.

At the beginning of the course they will be given a recipe book and are asked to provide the necessary ingredients , a container and an apron for each practical lesson. The recipes can also be seen below and are also downloadable at the bottom of the page, should you wish to view this way or print a copy. In addition to developing their practical skills, pupils will learn about choosing a healthy diet and the importance of Food Hygiene.

Students will study Food Technology for 40 lessons in year 8 and 9 on a rotation with other technology subjects. Practical cooking lessons will be once a week and students will be required to bring ingredients and an apron. During practical lessons students will prepare and cook a wide range of dishes which include a variety of traditional British (such as Shepherd’s Pie), foreign main meals (like Lasagne or Curry) and the occasional pudding! All are guaranteed to be delicious and will be enjoyed by families at home. Again, recipes can be seen below as a jpeg or as a PDF document at the bottom of the page.

During theory lessons students will cover a range of topics including the importance of healthy eating for teenagers, planning nutritious diets, food safety and hygiene, wise shopping and budgeting skills.

Rotas 

Your child will be participating in practical cookery sessions this half term. It is expected that students bring ingredients from home to cook. It is also useful if they have a suitable container, such as a plastic tub, and an apron to protect their school uniform. On some occasions an oven proof dish may be required.

All recipes are on the school website for your information.

If you are unable to provide ingredients please ring Miss Edwards on 01298 212158

Y7

7a – Friday P1

20/5/22

Flapjack

27/5/22

Stir Fry

10/6/22

Scones

17/6/22

Fruity Chicken Curry

24/6/22

Free Choice

1/7/22

Fruit Crumble

8/7/22

Nuggets

15/7/22

Assessment

 

 

 

7b – Friday P2

20/5/22

Flapjack

27/5/22

Stir Fry

10/6/22

Scones

17/6/22

Fruity Chicken Curry

24/6/22

Free Choice

1/7/22

Fruit Crumble

8/7/22

Nuggets

15/7/22

Assessment

 

 

 

Y8

8A   Reminders/Special Notes

08/06/22

Thai curry

 

15/06/22

Flapjack

 

22/06/22

Pesto Pasta

 

29/06/22

Free choice

Choose a recipe from the Y7/8

06/07/22

Sausage Rolls

 

13/07/22

Rock buns

 

20/07/22 Free choice  

 

8B

 

Reminders/ special notes

18/05/22

Chocolate and fruit muffins

 

25/05/22

Bolognese or chilli

 

08/06/22

Thai curry

 

15/06/22

Flapjack

Y7 recipe section

22/06/22

Pesto Pasta

 

28/06/22

Free Choice

Choose a recipe from Y7/8 section

06/07/22

Sausage rolls

 

13/07/22

Rock buns

 

20/07/22

Free Choice

Choose your own recipe

 

Y9

9A   Reminders/Special Notes

07/06/22

Berry Crumble Bars

 

14/06/022

Cheesecake

Use school recipe or pick your own

21/06/22 Spanish Chicken and Paprika Potatoes Recipe card will be provided

28/06/22

Millionaires Shortbread

Please bring a baking tin

05/07/22

Shepherd's Pie

Please bring an oven proof dish

12/07/22

Toad in the Hold

Please bring an oven proof dish

19/07/22

Free Choice

 

 

 

 

 

9B   Reminders/Special Notes

18/05/22

Chicken Bake

Please bring an oven proof dish

25/05/22

Jubilee Cake Competition

Design and bake/decorate your own cake or cupcakes for the Queen's platinum jubilee

08/06/22

Pizza

Making own dough from scratch

15/06/22

Cheesecake

Use school recipe or your own

22/06/22

Spanish chicken and paprika potatoes

Recipe card will be provided

29/06/22

Free choice

Just 1 hour - choose a recipe from the Y7/8 section

06/07/22

Shepherd's Pie

Please bring an oven proof dish

13/07/22

Toad in the Hole

Please bring an oven proof dish - some students may be participating in Sports Day - please check.

20/7/22

Free Choice

Choose own recipe

 

Year 7 Ingredients List 

>

Year 8 Ingredients List 

Year 9 Ingredients List 

 

 

 

 

Key Stage 4 

LEVEL 1/2 IN HOSPITALITY & CATERING 

Why choose Level 1/2 in Hospitality and Catering? 

According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within 

the 18-24 age groups. The ability to plan, prepare and present food is an essential skill within the hospitality and catering industry. The WJEC Vocational Award in Hospitality and Catering equips you with theoretical knowledge about the industry as well as enabling you to develop practical skills in planning, preparing and cooking a variety of dishes. Even if you don’t plan to have a career within hospitality and catering you will learn many transferable, essential life skills. 

What skills will I develop? 

You will develop food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication. 

What will I study? 

  1. Unit 1: Hospitality and catering industry:  You will focus on learning about different types of providers, legislation, food safety and the roles and responsibilities within the sector. 
  2. Unit 2: Hospitality and catering in action: You will develop practical skills for planning, preparing, cooking and presenting nutritional dishes to meet specific client’s needs. 

How will I be assessed? 

Level 1/2 in Hospitality and Catering is externally and internally assessed. 

Unit 1 The Hospitality and catering industry: is assessed through a written examination which is 90 minutes in length and is worth 40% of qualification. You can either taken on-screen or as a written paper. 

Unit 2  is worth 60% of qualification 

Hospitality and catering in action: is assessed through a Non-examination assessment task (NEA) controlled assessment which will be completed under controlled conditions, marked by your teacher, externally moderated. This will allow you to showcase the food preparation skills you have developed through your practical lessons. 

9 hours will be allocated for this assessment 

It will be marked as Level 1 Pass, Level 2 Pass, Merit or Distinction. 

After completing the WJEC Vocational Award in Hospitality and Catering you may be interested in progressing to other qualifications relevant to working in the sector, such as: WJEC Level 3 Applied Certificate/Diploma in Food Science and Nutrition Level 2/Level 3 Diplomas in Hospitality and Catering Level 2/Level 3 Diplomas in Professional Cooking Level 3 Diploma in Hospitality and Tourism Management.