Food
Richard Lander School’s Food Department is a busy, vibrant and popular department where you will find students enthusiastically preparing balanced and nutritious meals. The focus is to promote a love of cooking along with a lifelong commitment to healthy eating, whilst acquiring the knowledge and skills through practical work to become a competent cook.
Students will cover a range of topics including the importance of healthy eating, planning nutritious diets, food safety and hygiene, wise shopping and budgeting skills enabling them to be responsible and discerning consumers of food.
At KS3 students will study food and cookery: Students will be taught to understand and apply the principles of nutrition and health through the Eatwell Guide and government tips on healthy eating. They will practice a range of cooking techniques safely and hygienically including selecting and preparing ingredients using utensils and electrical equipment and applying heat in different ways.
They will cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet whilst learning about the source, seasonality and characteristics of a range of ingredients as well as foods from different cultures. Students are also given the opportunity to demonstrate their interest and skills in food and cookery through extracurricular workshops and competitions.
A timetable of Year 7 Food lessons is available here
A timetable of Year 8 Food lessons is available here
A timetable of Year 9 Food lessons is available here
Year 7 recipes are available here
Year 8 recipes are available here
Year 9 recipes are available here
A curriculum overview calendar for Years 7-11 DT Food and Textiles is available here
If you have any further questions about Key Stage 3 Food please contact:
In Year 10 and Year 11, students can opt to follow a Vocational Award level 1 / 2 in Hospitality and Catering: The course consists of a balance of practical lessons and theory work.
In practical lessons students will develop and apply a wide range of skills in the use of appropriate equipment to produce a wide range of dishes. This will prepare them for completing their practical task on hospitality and catering in action. In addition, they will cover hospitality provision in preparation for the exam element of the course.
As part of this course students will complete 2 units:
Unit 1: The Hospitality and Catering Industry. This will be assessed by a written externally marked exam. The external exam can be taken twice if a resit is considered appropriate (40%)
Unit 2: Hospitality and Catering in Action. This will be assessed by an internally marked practical task (60%)
Grading: Level 1 Pass, Level 2 Pass, level 2 Merit, Level 2 Dist, Level 2 Dist*
If you have any further questions about Key Stage 4 Food please contact:
A curriculum overview calendar for Years 7-11 DT Food and Textiles is available here
Here are the recipes for Years 10 & 11.
